Description
A creamy, comforting soup with tender chicken, wild rice, and vegetables in a rich broth that rivals the restaurant original.
Ingredients
Scale
- 1 cup wild rice blend
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth, divided
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 pound boneless, skinless chicken thighs
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- 1. Cook wild rice according to package directions. Drain and set aside.
- 2. Heat olive oil in a large Dutch oven over medium heat. Add onion and cook 3-4 minutes.
- 3. Add carrots and celery, cook 5-6 minutes until vegetables start to soften.
- 4. Stir in garlic and cook 30 seconds until fragrant.
- 5. Pour in 6 cups chicken broth, add bay leaves, thyme, and rosemary. Bring to a boil.
- 6. Add chicken thighs, reduce heat and simmer 20-25 minutes until cooked through.
- 7. Remove chicken, cool slightly, then shred into bite-sized pieces.
- 8. In a small saucepan, melt butter and whisk in flour. Cook 1-2 minutes.
- 9. Gradually whisk in remaining 2 cups broth until thickened, about 2-3 minutes.
- 10. Add thickened broth mixture to soup pot, stir well, and simmer 5 minutes.
- 11. Stir in cooked rice and shredded chicken, heat through 3-4 minutes.
- 12. Reduce heat to low, slowly stir in cream. Don’t let soup boil.
- 13. Season with salt and pepper, remove bay leaves, and stir in parsley.
Notes
Store leftovers up to 4 days refrigerated. Reheat gently to prevent cream from separating. Can be frozen up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g