Description

As the chill of autumn settles in, there’s nothing quite like a warm bowl of Chicken Wild Rice Soup to wrap you in comfort. I remember those busy evenings when the kids would come home from school, their cheeks rosy and their appetites roaring. This cozy, creamy soup became my go-to solution, effortlessly transforming a hectic day into a delightful family dinner. With its rich flavors and hearty ingredients, it’s not just a meal; it’s a hug in a bowl. Trust me, your loved ones will be asking for seconds!

Ingredients

Scale

1 cup wild rice
2 cups cooked chicken, shredded
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste

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Instructions

In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery; sauté until softened (about 5 minutes).
Stir in garlic and thyme; cook for another minute.
Add the wild rice and chicken broth; bring to a boil. Reduce heat to low and simmer for about 45 minutes or until the rice is tender.
Stir in the shredded chicken and heavy cream; heat through.
Season with salt and pepper to taste before serving.

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
For a lighter version, substitute heavy cream with half-and-half or milk.
Feel free to add other vegetables like mushrooms or spinach for extra nutrition.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 20g
Cholesterol: 70mg