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Chicken Wild Rice Soup

Creamy Chicken Wild Rice Soup Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, diced small
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 6 cups chicken broth
  • 1 lb boneless skinless chicken breasts
  • 1 cup uncooked wild rice blend
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 cup half-and-half
  • 3 tbsp chopped fresh parsley

Method
 

  1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt and cook until softened, about 6 to 7 minutes.
  2. Add garlic and cook 1 minute. Sprinkle flour over vegetables and stir constantly for 2 minutes until golden.
  3. Slowly whisk in broth, then add chicken breasts, rice, thyme, salt, and pepper. Bring to a boil, reduce to low, cover, and simmer for 25 to 30 minutes until chicken is cooked and rice is tender.
  4. Remove chicken, shred with two forks, and return to pot. Stir in half-and-half and warm through for 3 to 5 minutes. Do not boil.
  5. Ladle into bowls and top with fresh parsley. Serve hot.

Notes

If using 100% wild rice instead of a blend, the simmer time may increase to about 45 minutes. Add an extra splash of broth if the soup thickens too much during storage.