Description
This hearty Chicken & Wild Rice Soup combines tender chicken, nutritious wild rice, and fresh vegetables simmered in a flavorful broth. Perfectly seasoned with thyme and rosemary, this comforting soup can be made creamy with a touch of heavy cream or milk, making it an ideal dish for cozy dinners.
Ingredients
Scale
For the Soup:
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup wild rice, rinsed
- 6 cups chicken broth
- 2 cups cooked chicken (shredded or diced)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 1/2 cup heavy cream or milk (optional for creaminess)
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and cook until softened, about 5 to 7 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add Rice and Broth: Stir in the rinsed wild rice, then pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 40 to 45 minutes, or until the wild rice is tender and cooked through.
- Add Chicken and Seasonings: Stir in the shredded or diced cooked chicken, dried thyme, dried rosemary, salt, and pepper to taste. If you prefer a creamy texture, add the heavy cream or milk at this stage. Continue simmering for another 5 to 10 minutes to allow flavors to meld and the soup to heat through.
- Garnish and Serve: Remove from heat and ladle the soup into bowls. Garnish with freshly chopped parsley for a burst of color and freshness. Serve warm with crusty bread on the side for a complete meal.
Notes
- Wild rice is essential for the nutty flavor and chewy texture; make sure to rinse it before cooking.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Use leftover cooked chicken or rotisserie chicken to save time.
- For a dairy-free option, omit the heavy cream or use a plant-based milk alternative.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
