Description
A hearty soup combining tender chicken, nutty wild rice, and fresh vegetables in a creamy broth, perfect for chilly evenings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (approximately 1 lb), diced
- 1 cup wild rice blend
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream or milk
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Dice thawed chicken breasts into bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Add the seasoned chicken and cook until lightly browned, around 5-7 minutes.
- Add diced onions, carrots, celery, and minced garlic. Sauté for 4-5 minutes until the veggies soften and the onions are translucent.
- Add the wild rice blend and pour in the chicken broth. Bring to a gentle boil, then reduce heat, cover, and simmer for about 45 minutes, or until rice is tender.
- Slowly stir in the heavy cream or milk and heat through for an additional 10 minutes.
- Season with dried thyme, salt, and pepper to taste. Serve hot.
Notes
For an even creamier texture, blend a portion of the soup and mix it back in. Feel free to add or substitute vegetables to your liking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg