Description
A hearty and creamy chicken and wild rice soup packed with tender shredded chicken, nutritious wild rice, and a medley of sautéed vegetables. This comforting American classic is perfect for chilly days and makes a satisfying meal that freezes well for easy meal prep.
Ingredients
Soup Base
- 1 tbsp olive oil
- ½ cup onion, carrot & celery, diced
- 4 cups chicken broth
Main Ingredients
- 1 cup wild rice
- 2 cups cooked chicken, shredded
- ½ cup cream
Seasoning
- 1 tsp thyme
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, cooking until they are soft and translucent, about 5-7 minutes.
- Add Broth and Rice: Pour in the chicken broth and add the wild rice. Bring the mixture to a boil, then reduce heat to low and simmer uncovered until the rice is tender, which usually takes about 35 minutes.
- Incorporate Chicken and Cream: Stir in the cooked shredded chicken and cream, then add thyme. Allow the soup to simmer gently for another 5 minutes, stirring occasionally to blend flavors and heat through.
Notes
- This soup freezes well, making it an excellent option for meal prepping.
- Use low-sodium chicken broth to control salt content if desired.
- For a dairy-free version, substitute cream with coconut milk or a plant-based cream alternative.
- Wild rice can be swapped for brown rice if preferred, but cooking times may vary.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
