Description
A hearty and comforting American soup featuring tender shredded chicken, nutty wild rice, and fresh vegetables simmered in a creamy, savory broth. Perfect for a warming meal any day.
Ingredients
Chicken and Rice
- 2 cups cooked chicken, shredded
- 1 cup cooked wild rice
Vegetables and Base
- 2 tbsp butter
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- ¼ cup flour
Liquids and Seasoning
- 4 cups chicken broth
- 1 cup milk or cream
- 1 tsp thyme
- Salt & pepper to taste
Instructions
- Sauté Vegetables: Melt the butter in a pot over medium heat. Add the diced onion, chopped carrots, and celery stalks. Cook, stirring occasionally, until the vegetables are soft and translucent, about 5-7 minutes.
- Add Flour: Stir in the flour to the sautéed vegetables and cook for 1 minute to form a roux, which will help thicken the soup.
- Incorporate Broth: Slowly whisk in the chicken broth to the pot, making sure to whisk continuously to avoid lumps. Bring the mixture to a gentle simmer.
- Add Chicken, Rice, and Herbs: Add the shredded cooked chicken, cooked wild rice, and thyme to the pot. Simmer the soup gently for about 15 minutes, allowing flavors to meld and thicken the broth.
- Finish with Milk and Season: Stir in the milk or cream and season the soup with salt and pepper to taste. Heat gently without boiling. Serve warm.
Notes
- Add mushrooms for extra flavor.
- Use rotisserie chicken for convenience.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
