Description
This creamy chicken and wild rice soup is hearty, comforting, and packed with tender chicken, vegetables, and nutty wild rice.
Ingredients
- 4 tablespoons unsalted butter
- 3 medium carrots peeled and diced
- 2 celery stalks diced
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 cup wild rice rinsed and drained
- 1/4 cup all purpose flour
- 8 cups chicken stock
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt
- Black pepper
- 3 cups cooked shredded chicken
- 2 cups heavy cream
Instructions
- Melt the butter in a large pot over medium heat. Add the carrots, celery, and onion with a pinch of salt and pepper. Cook for 5 minutes until slightly softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the wild rice and flour and stir well. Cook for 1 to 2 minutes to lightly toast the rice and remove the raw flour taste.
- Slowly pour in the chicken stock while stirring to prevent lumps. Add the thyme and sage.
- Bring the soup to a gentle simmer, cover, and cook for 40 to 45 minutes until the wild rice is nearly tender.
- Stir in the shredded chicken and heavy cream. Simmer uncovered for 5 to 10 minutes until the rice is fully tender and the soup is creamy.
- Taste and adjust seasoning with additional salt and pepper as needed.
Notes
- For food safety, ensure the chicken is heated to an internal temperature of 165°F before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American