Description

A comforting and hearty soup featuring tender chicken, chewy wild rice, and a creamy broth. A perfect meal for a cold day.

Ingredients

Scale

2 Tablespoons unsalted butter
1 Tablespoon olive oil
1 large yellow onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon dried rosemary
Salt and freshly ground black pepper to taste
8 cups low-sodium chicken broth
1 ½ cups cooked wild rice (about ½ cup uncooked)
2 cups cooked chicken, shredded or diced
½ cup heavy cream (or half-and-half)
2 Tablespoons all-purpose flour (optional, for thickening)
¼ cup fresh parsley, chopped, for garnish

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Instructions

1. Melt the butter and olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
2. Add the minced garlic, dried thyme, and dried rosemary to the pot. Cook for another minute until fragrant, being careful not to burn the garlic.
3. Season the vegetables generously with salt and freshly ground black pepper.
4. Pour in the chicken broth and bring the mixture to a simmer. Once simmering, reduce the heat to low, cover, and let it cook for at least 15-20 minutes.
5. Stir in the cooked wild rice and the cooked chicken. Let the soup simmer gently for another 5-10 minutes, or until everything is heated through. Taste and adjust seasoning.
6. If desiring a thicker soup, whisk together flour with ¼ cup cool water or milk until smooth. Slowly whisk this slurry into the simmering soup and simmer, stirring constantly, until thickened (2-3 minutes).
7. Stir in the heavy cream or half-and-half. Heat gently until warmed through, but do not boil.
8. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve immediately.

Notes

Allow the soup to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3-4 days. Reheat gently on the stovetop over low to medium heat or in the microwave, stirring occasionally. Add a splash of broth or water if it has thickened too much upon refrigeration. For a lighter option, use half-and-half. For a gluten-free thickening option, use cornstarch or arrowroot powder.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 400
Sugar: 5g
Sodium: 800mg
Fat: 20g
Carbohydrates: 25g
Fiber: 4g
Protein: 30g