Creamy Chicken and Wild Rice Soup
A warm and comforting bowl of creamy chicken and wild rice soup, perfect for chilly evenings and family gatherings.
Ingredients
Main ingredients
- 2 pieces Chicken Breasts (or thighs), boneless Use boneless for easier preparation.
- 1 cup Wild Rice Blend Brown rice can be a substitute if wild rice is unavailable.
- 2 pieces Carrots Diced finely for even cooking.
- 2 pieces Celery stalks Feel free to omit if you’re not a fan.
- 1 piece Onion, yellow Enhances the depth of flavor.
- 3 cloves Garlic Minced.
- 6 cups Chicken Broth Opt for low-sodium if watching your salt intake.
- 1 cup Heavy Cream Substitute with coconut milk for a lighter version.
- 1 teaspoon Dried Thyme Adds warm, earthy flavor.
- 1 leaf Bay Leaf
- to taste Salt and Pepper Essential for seasoning.
Instructions
Preparation
- Dice your onion, carrots, and celery.
Cooking
- In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until they soften and become aromatic.
- Stir in minced garlic, allowing it to mingle with the veggies for about a minute.
- Sprinkle in the chicken pieces, cooking until they are browned on all sides—around 5 minutes.
- Stir in the wild rice blend, dried thyme, bay leaf, and pour in the chicken broth. Bring to a gentle boil, then reduce to a simmer. Cover and let it cook for about 20 minutes.
- Once the rice is tender, stir in the heavy cream. Season with salt and pepper to taste. Let it simmer for an additional 5 minutes.
- Discard the bay leaf, and serve immediately, garnished with fresh herbs if desired.
Notes
For a healthier alternative, you can use low-fat milk instead of heavy cream. You can refrigerate leftovers in an airtight container for up to three days. This soup also freezes well; just store it in freezer-safe bags or containers. When ready to enjoy again, simply thaw overnight in the fridge and reheat on the stove, adding a splash of broth or water to loosen.