Description
This creamy chicken and wild rice soup is thick, cozy, and packed with tender chicken and hearty wild rice.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
6 cups chicken broth
1 cup wild rice blend, rinsed
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups cooked shredded chicken
1 cup heavy cream
2 tablespoons chopped parsley (optional)
Instructions
Melt butter with oil in a pot over medium. Cook onion, carrots, and celery 6 minutes. Add garlic 30 seconds.
Stir in flour 1 minute. Slowly whisk in broth until smooth.
Add wild rice, thyme, salt, and pepper. Simmer 40 to 45 minutes until rice is tender.
Stir in chicken and cream; warm 5 minutes (don’t boil hard). Top with parsley.
Notes
Faster: Use quick-cook wild rice (adjust time per package).
Leftovers: Thickens—add broth when reheating.
Tools: Large pot, whisk.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American