Chicken Wild Rice Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup water
• 1 cup wild rice blend
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/2 cup heavy cream
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook until softened, about 5 minutes.
2. 2 Add garlic and cook for another minute until fragrant.
3. 3 Stir in chicken broth, water, wild rice blend, chicken, thyme, rosemary, salt, and pepper. Bring to a boil.
4. 4 Reduce heat, cover, and simmer for 40 minutes or until rice is tender and chicken is cooked through.
5. 5 Stir in heavy cream and heat through, but do not boil.
6. 6 Serve hot, garnished with fresh parsley.

Equipment

• Large pot

Variations

• Add a handful of frozen peas or diced spinach for extra veggies.
• Substitute chicken sausage for a smokier flavor.

Substitutions

• Use vegetable broth and omit the chicken for a vegetarian version.
• Substitute arborio rice if wild rice isn't available.

Pairings

• Pairs well with a crisp green salad.
• Serve with a glass of Chardonnay.

Nutrition

Tips

• For a quicker version, use pre-cooked wild rice.
• Add a splash of hot sauce for a bit of kick.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with crusty bread.
• Add a side of buttered dinner rolls.

FAQ