Chicken and Wild Rice Soup: Hearty Comfort in Every Spoonful
Hey, friends! If you’re looking for a bowl of pure comfort, you’ve come to the right place. This chicken and wild rice soup is a family favorite—tender chicken, wholesome wild rice, crisp veggies, and a creamy, dreamy broth that hugs you from the inside out.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 6 cups chicken broth
- 1 cup wild rice, rinsed
- 2 cups cooked, shredded chicken
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Step-by-Step Instructions
- Sauté the veggies: In a large soup pot, heat the olive oil over medium heat. Add onion, carrots, and celery; cook for about 5 minutes until veggies are tender.
- Add the aromatics: Stir in minced garlic, thyme, and rosemary. Cook 1 more minute until everything smells amazing.
- Simmer the rice: Pour in chicken broth and wild rice. Bring to a boil, then lower heat, cover, and let it simmer for 35–40 minutes, until the rice is tender.
- Stir in chicken & cream: Add shredded chicken and heavy cream. Heat gently, but don’t boil. Season with salt and pepper.
- Garnish & serve: Spoon into bowls, sprinkle with fresh parsley, and enjoy right away!
Tips & Variations
- Milder broth: Swap half the chicken broth for water to reduce sodium.
- Veggie boost: Add mushrooms, peas, or spinach in the last 5 minutes.
- Dairy-free: Use coconut milk instead of cream for a lighter twist.
- Make-ahead: Soup thickens in fridge—just thin with extra broth when reheating.
Why You’ll Love It
This chicken and wild rice soup is a one-pot wonder that’s both nourishing and downright soul-soothing. Whether it’s a busy weeknight or a slow Sunday afternoon, this recipe never disappoints. Give it a whirl, and let me know how you customize it in the comments below!
