Chicken & Wild Rice Soup
This hearty Chicken & Wild Rice Soup is a comforting dish, perfect for chilly days. Packed with tender chicken, nutritious wild rice, and a medley of vegetables, it's not only delicious but also nourishing.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup wild rice, rinsed and drained
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- to taste salt and pepper
- 1 cup heavy cream (optional) Can be substituted with half-and-half or milk for a lighter option.
- to taste chopped fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, carrots, and celery. Continue to cook for another 5 minutes until the vegetables are softened.
- Stir in the diced chicken and cook until no longer pink, about 5-7 minutes.
- Add the wild rice, chicken broth, thyme, sage, salt, and pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the rice is tender.
- If using, stir in the heavy cream to make the soup creamier. Adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with chopped fresh parsley.
Notes
You can substitute the heavy cream with half-and-half or milk for a lighter option.
Feel free to add more vegetables like mushrooms or spinach for extra nutrition.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.