Classic Homemade Chicken Wild Rice Soup
A comforting dish that combines tender chicken, hearty wild rice, and fresh vegetables in a creamy broth.
Equipment
- Large Pot
- Cutting Board
- Knife
- Wooden Spoon
Ingredients
Main Ingredients
- 1 pound Boneless Skinless Chicken Breast Cut into bite-sized pieces.
- 1 cup Wild Rice Rinse thoroughly before cooking.
- 2 medium Carrots Diced.
- 2 stalks Celery Chopped.
- 1 medium Onion Diced.
- 3 cloves Garlic Minced.
- 6 cups Low-Sodium Chicken Broth
- 1 cup Heavy Cream
- 1 teaspoon Dried Thyme
- to taste Salt
- to taste Pepper
- 1/4 cup Fresh Parsley Chopped, for garnish.
Instructions
- Prepare your ingredients: dice the chicken, chop the carrots and celery, and dice the onion. Mince the garlic.
- In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and sauté for 3-5 minutes until translucent.
- Add the minced garlic and sauté for an additional minute.
- Add the diced chicken and cook for 5-7 minutes until browned on all sides.
- Add the chopped carrots and celery, cooking for another 3-4 minutes.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the rinsed wild rice and let it simmer for 40-45 minutes.
- After 30 minutes, add thyme, salt, and pepper to taste.
- Once the wild rice is tender, stir in the heavy cream and simmer for an additional 5-10 minutes.
- Adjust seasoning if necessary and stir in chopped parsley before serving.
- Serve hot, garnished with additional parsley if desired.
Notes
This soup can be stored in the refrigerator for up to three days or frozen for up to three months.