Chicken and Wild Rice Soup

Cozy up with a steaming bowl of Chicken and Wild Rice Soup, a hearty and creamy classic that's perfect for chilly days. Packed with tender shredded chicken, nutty wild rice, and a medley of sautéed vegetables like carrots, celery, and onion, this comforting soup is simmered in a savory broth laced with aromatic thyme and bay leaf. A luscious touch of heavy cream and a velvety roux take it to the next level, creating a rich, indulgent texture. Ready in just over an hour, this one-pot wonder is ideal for a family dinner or meal prep, with vibrant parsley adding a fresh, bright finish. Serve it with crusty bread for the ultimate satisfying meal.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 pound chicken breast
• 2 tablespoons olive oil
• 1 cup onion, chopped
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 3 cloves garlic, minced
• 1 cup wild rice
• 8 cups chicken broth
• 1 teaspoon thyme, dried
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 tablespoons butter
• 0.25 cup all-purpose flour
• 1 cup heavy cream
• 2 tablespoons parsley, chopped

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Season the chicken breast with a pinch of salt and pepper, then add to the pot and cook for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.

Step 3

In the same pot, add chopped onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables start to soften.

Step 4

Add the minced garlic and cook for an additional minute until fragrant.

Step 5

Stir in the wild rice, chicken broth, dried thyme, bay leaf, salt, and pepper.

Step 6

Bring to a boil, then reduce the heat to low and let simmer. Cover the pot and cook for about 35 minutes or until the wild rice is tender.

Step 7

Meanwhile, shred the reserved chicken with two forks.

Step 8

In a separate pan, melt the butter over medium heat. Add the flour, whisking constantly to create a roux. Cook for 1-2 minutes until the mixture turns light golden brown.

Step 9

Slowly whisk in the heavy cream until smooth. Cook for an additional 2-3 minutes while stirring constantly until the mixture thickens.

Step 10

Once the wild rice is tender, add the shredded chicken back into the pot.

Step 11

Stir in the cream mixture and let the soup simmer for an additional 5 minutes to heat through.

Step 12

Remove the bay leaf and discard.

Step 13

Taste and adjust seasoning with additional salt and pepper if necessary.

Step 14

Garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(3507.9g)

Amount per serving	% Daily Value*
Calories	3151.5

Total Fat 173.9g	0%
Saturated Fat 82.5g	0%
Polyunsaturated Fat 6.3g
Cholesterol 761.7mg	0%
Sodium 9015.6mg	0%
Total Carbohydrate 204.6g	0%
Dietary Fiber 25.6g	0%
Total Sugars 26.4g
Protein 186.4g	0%

Vitamin D 9.0IU	0%
Calcium 476.4mg	0%
Iron 14.4mg	0%
Potassium 5110.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 23.8%

Carbs: 26.2%