Description
Creamy, hearty, and soul-warming — this Chicken and Wild Rice Soup is the definition of cozy comfort. Loaded with tender chicken, nutty wild rice, and savory vegetables in a luscious broth, it’s the perfect one-pot meal for chilly nights.
Ingredients
2 tbsp butter
1 tbsp olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
1 cup uncooked wild rice blend
6 cups chicken broth
2 cups cooked shredded chicken
1 cup milk or half-and-half
1/2 cup heavy cream (optional for extra creaminess)
1/2 tsp dried thyme
1/2 tsp rosemary
1 bay leaf
Salt and pepper to taste
2 tbsp chopped parsley
Instructions
1. In a large pot or Dutch oven, heat butter and olive oil over medium heat.
2. Add onion, carrots, and celery; cook until softened, about 5 minutes.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add wild rice, chicken broth, thyme, rosemary, bay leaf, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 40–45 minutes, until rice is tender.
6. Stir in cooked chicken, milk, and cream; simmer another 5–10 minutes.
7. Remove bay leaf and adjust seasoning to taste.
8. Garnish with parsley before serving.
Notes
🍗 Tip 1: Use rotisserie chicken for a quick shortcut.
🌾 Tip 2: For a dairy-free version, swap cream with coconut milk.
🥕 Tip 3: Add mushrooms for an earthy, rich flavor.
🧄 Tip 4: Make it ahead — it tastes even better the next day!
💛 Tip 5: Thin leftovers with a bit of broth or milk when reheating for perfect texture.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 95mg