Description
This creamy chicken and wild rice soup is a comforting and hearty dish perfect for chilly days. It features tender diced chicken, a wild rice blend, and a medley of fresh vegetables simmered together in a savory chicken broth, finished with rich heavy cream for an indulgent texture and flavor.
Ingredients
Scale
Protein
- 3 cups boneless, skinless chicken breasts, diced
Grains
- 1 cup wild rice blend
Vegetables
- 1 cup carrots, diced
- 1 cup celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
Other
- 2 tablespoons olive oil (assumed for sautéing)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Ingredients: Dice the chicken breasts into bite-sized pieces and chop all the vegetables including carrots, celery, onion, and mince the garlic cloves to get everything ready for cooking.
- Sauté Onion and Garlic: Heat olive oil in a large pot over medium heat. Add the chopped onions and cook until they become translucent, approximately 5 minutes. Then add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
- Cook Chicken: Add the diced chicken breasts to the pot, seasoning with salt and pepper to taste. Cook the chicken, stirring occasionally, until it is fully cooked through and no longer pink, about 7 minutes.
- Add Vegetables and Rice: Stir in the diced carrots, celery, and wild rice blend. Cook the mixture for an additional 2 minutes to combine flavors.
- Add Broth and Simmer: Pour the low-sodium chicken broth over the ingredients ensuring they are fully covered. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 30 minutes, or until the rice is tender.
- Finish with Cream: Once the rice is cooked and tender, stir in the heavy cream to add richness. Adjust seasoning with additional salt and pepper if needed, and serve the soup hot.
Notes
- For a lighter version, substitute half-and-half or milk for the heavy cream.
- This soup can be prepared in advance and often tastes better the next day once flavors meld.
- Serve with crusty bread or a side salad for a complete meal.
- Ensure the wild rice blend is rinsed before cooking to remove excess starch if desired.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
