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Chicken Wild Rice Soup

A close-up of a warm bowl of chicken wild rice soup, featuring shredded chicken, rice, carrots, and herbs.
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A comforting and flavorful chicken wild rice soup perfect for a cool autumn evening. This easy recipe fills your home with cozy aromas.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 1 cup cooked wild rice
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken breasts and cook until browned on both sides and cooked through. Remove chicken from the pot and set aside.
  2. Add chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Pour in chicken broth and bring to a simmer.
  4. Shred the cooked chicken and return it to the pot. Add the cooked wild rice.
  5. Reduce heat to low and stir in heavy cream. Cook for 5 minutes, stirring occasionally, until heated through. Do not boil.
  6. Stir in fresh parsley. Season with salt and black pepper to taste.
  7. Serve hot.

Notes

  • For a thicker soup, you can mix 2 tablespoons of flour or cornstarch with a little cold water to make a slurry, then stir it into the soup during the last few minutes of cooking.
  • You can use leftover cooked chicken or rotisserie chicken for this recipe.
  • Feel free to add other vegetables like mushrooms or peas.

Nutrition

Find it online: https://www.unfoldrecipes.com/chicken-wild-rice-soup-fall-recipe/