Creamy Chicken and Wild Rice Soup
A one pot soup with wild rice, chicken, carrots, celery, rosemary, and thyme, finished with heavy cream.
Equipment
- Large pot
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 3 carrots peeled and diced
- 3 celery ribs diced
- 3 cloves garlic minced
- 2 tbsp all purpose flour
- 2 tsp minced fresh rosemary
- 2 tsp fresh thyme leaves
- 1 tsp kosher salt plus more to taste
- ¼ tsp cracked black pepper to taste
- 6 cup low sodium chicken broth plus up to 2 cups more to thin
- 1 cup wild rice blend uncooked and rinsed
- 2 boneless skinless chicken breasts about 1 pound, cut into small pieces
- 1 cup heavy whipping cream
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat. Cook the onion, celery, and carrots about 5 minutes until the onion is translucent.
- Stir in the garlic, flour, rosemary, thyme, salt, and pepper and cook 1 to 2 minutes.
- Pour in the broth, add the wild rice, and bring to a boil.
- Reduce the heat to medium low, cover, and simmer about 30 minutes, stirring now and then.
- Add the chicken and simmer 10 to 15 minutes until the chicken is cooked through and the rice is tender.
- Stir in the cream and cook about 5 minutes. Season to taste and add more broth if the soup is too thick.
Notes
Store leftovers in shallow containers in the refrigerator for 3 to 4 days. The rice absorbs liquid, so add broth when reheating to 165 degrees F. Nutrition is an estimate.