Description
This Creamy Chicken and Wild Rice Soup is a comforting, hearty dish perfect for chilly days. Tender diced chicken breasts combine with a nutritious wild rice blend and a mix of vegetables, slowly simmered in low-sodium chicken broth before being enriched with heavy cream. The result is a rich, flavorful soup that’s both satisfying and nourishing.
Ingredients
Scale
Soup Ingredients
- 3 cups boneless, skinless chicken breasts, diced
- 1 cup wild rice blend
- 1 cup carrots, diced
- 1 cup celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Ingredients: Dice the chicken breasts into bite-sized pieces and chop all vegetables including carrots, celery, onion, and mince the garlic cloves.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and cook until fragrant, roughly 1 minute.
- Cook Chicken: Add the diced chicken to the pot. Season with salt and black pepper. Cook, stirring occasionally, until the chicken is no longer pink in the center, approximately 7 minutes.
- Add Vegetables and Rice: Stir in the diced carrots, celery, and wild rice blend. Cook for an additional 2 minutes to combine flavors and slightly soften the vegetables.
- Simmer Soup: Pour in the low-sodium chicken broth to cover all ingredients. Bring the soup to a boil, then reduce heat to low and let it simmer gently for 30 minutes, or until the wild rice is tender.
- Finish with Cream: Once the rice is cooked, stir in the heavy cream to give the soup its rich, creamy texture. Adjust seasoning with salt and pepper as desired before serving.
Notes
- Use a wild rice blend that includes black, brown, or red rice for extra texture and flavor.
- For a lighter option, substitute heavy cream with half-and-half or whole milk.
- This soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- To enhance flavor, consider adding fresh thyme or parsley as garnish.
- Ensure to stir occasionally during cooking to prevent rice from sticking to the pot bottom.
