Creamy Chicken and Wild Rice Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup water
• 1 cup wild rice blend
• 2 cups shredded cooked chicken breast
• 1 cup frozen peas
• 1 cup half-and-half
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onions, celery, and carrots; cook until softened.
2. 2 Add garlic and cook for another minute.
3. 3 Stir in chicken broth, water, and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender.
4. 4 Add cooked chicken and peas, heating through.
5. 5 Stir in half-and-half and thyme. Season with salt and pepper.
6. 6 Simmer gently for 5 minutes without boiling. Garnish with parsley before serving.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Add a splash of lemon juice for brightness.
• Include diced potatoes for extra heartiness.

Substitutions

• Use vegetable broth and omit chicken for a vegetarian version.
• Substitute arborio rice if wild rice is unavailable.

Pairings

• Pairs well with crusty bread or buttered rolls.
• A crisp Chardonnay complements this soup beautifully.

Nutrition

Tips

• For a richer flavor, use homemade chicken broth.
• This soup tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

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

Serving Suggestions

• Serve with a slice of crusty bread.
• Pair with a simple green salad for a complete meal.

FAQ