Description
A rich and comforting creamy chicken and wild rice soup loaded with tender vegetables and hearty grains. Perfect for cozy meals and make-ahead dinners.
Ingredients
- 4 tablespoons unsalted butter
- 3 celery ribs, diced into ½-inch chunks
- 2 carrots, diced into ½-inch chunks
- 1 medium onion, diced into ½-inch chunks
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme (or ¾ teaspoon dried)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup all-purpose flour
- 2 quarts (8 cups) chicken broth
- 2 cups water
- 1 cup wild rice blend
- 4 cups cooked chicken or turkey, cut into bite-size pieces
- 1 cup heavy cream
Instructions
- In a large soup pot or Dutch oven over medium heat, melt the butter. Add celery, carrots, onion, garlic, thyme, salt, and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.
- Sprinkle flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
- Add chicken broth, water, and wild rice. Bring to a boil, then reduce heat and simmer uncovered over medium-low heat, stirring occasionally, until rice and vegetables are tender, about 40–45 minutes.
- Stir in cooked chicken and heavy cream. Simmer for a few minutes until heated through. Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle into bowls and serve warm.
Notes
- Rotisserie chicken works well for convenience and added flavor.
- For a lighter version, substitute half-and-half for heavy cream.
- Soup thickens as it sits; add extra broth when reheating if needed.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 95 mg
