Description
A hearty and creamy chicken and wild rice soup filled with tender wild rice, succulent shredded chicken, and a medley of sautéed vegetables simmered in flavorful chicken broth. This comforting American classic is perfect for chilly days and meal prepping.
Ingredients
Soup Base
- 1 tbsp olive oil
- ½ cup onion, carrot & celery, diced
- 4 cups chicken broth
- 1 tsp thyme
Main Ingredients
- 1 cup wild rice
- 2 cups cooked chicken, shredded
- ½ cup cream
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and sauté until they soften and become fragrant, about 5-7 minutes.
- Add Broth and Rice: Pour in the chicken broth and stir in the wild rice along with the thyme. Bring the mixture to a boil, then reduce heat to low and simmer, covered, until the wild rice is tender, approximately 35 minutes.
- Incorporate Chicken and Cream: Stir in the shredded cooked chicken and the cream. Continue simmering the soup gently for an additional 5 minutes to heat through and blend the flavors.
Notes
- This soup freezes well, making it an excellent option for meal prep and future quick meals.
- Cook the wild rice separately ahead of time to reduce cooking time if desired.
- You can substitute cream with a dairy-free alternative to make it lactose-free.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
