Description
A heartwarming soup made with tender chicken, flavorful wild rice, and creamy goodness, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 2 cups cooked wild rice
- 1 pound cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Instructions
- Begin by gathering all your ingredients. Chop the onion, carrots, and celery into small, uniform pieces for even cooking. Shred your cooked chicken. If you’re using raw chicken, cook it and cool before shredding. Prepare the cooked wild rice in advance if necessary.
- In a large pot, heat the olive oil or butter over medium heat. Add the chopped onions, carrots, and celery, cooking for about 5-7 minutes until softened. Stir frequently. Add the minced garlic, thyme, salt, and pepper, continuing to cook for another minute until fragrant. Pour in the chicken broth and bring to a simmer.
- Add the cooked wild rice and shredded chicken, allowing the flavors to meld for about 15 minutes on low heat. Stir in the heavy cream, adjusting seasoning to taste and letting it warm through without boiling.
- Ladle the hot soup into bowls and garnish with fresh herbs or toasted pine nuts. Serve with crusty bread on the side for a complete meal.
Notes
Feel free to customize with mushrooms, spinach, or red pepper flakes for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg