Description
A hearty and creamy soup made with tender chicken, wild rice, vegetables, and flavorful herbs. Perfect for a comforting meal.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup uncooked wild rice
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté for 5-7 minutes until softened.
- Add garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant.
- Add chicken breasts, wild rice, and chicken broth. Bring to a boil, then reduce heat and simmer covered for 45-50 minutes, until rice is tender and chicken is cooked through.
- Remove chicken, shred it with two forks, and return it to the pot.
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden.
- Gradually whisk in milk and cream, stirring constantly until thickened, about 5 minutes.
- Stir the cream mixture into the soup and simmer for another 10 minutes to blend flavors.
- Garnish with fresh parsley before serving, if desired.
Notes
- You can use rotisserie chicken to save time.
- For a lighter version, use low-fat milk instead of whole milk and cream.
- This soup freezes well without the cream mixture; add cream when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg