Chicken Wild Rice Soup from the Pastor's Wife

Warm, comforting, and packed with hearty flavor, "Chicken Wild Rice Soup from the Pastor's Wife" is the perfect recipe to embrace on chilly days. This soul-soothing soup combines tender shredded chicken, nutty wild rice, and a medley of sautéed vegetables in a rich, creamy broth infused with garlic, thyme, and a touch of butter. A quick 20-minute prep time makes this one-pot wonder ideal for busy weeknights, while its satisfying depth of flavor rivals any restaurant-style soup. Garnished with fresh parsley for a burst of color and freshness, this dish is both wholesome and indulgent. Perfect for family dinners or cozy gatherings, this recipe will quickly become a cherished staple in your kitchen. Keywords: Chicken Wild Rice Soup, creamy soup recipe, comforting soup, easy weeknight meals, one-pot recipes.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 pieces Chicken breasts
• 1 cup Wild rice
• 4 tablespoons Butter
• 1 medium, diced Onion
• 2 stalks, diced Celery
• 2 medium, diced Carrots
• 2 minced Garlic cloves
• 6 cups Chicken broth
• 1 cup Heavy cream
• 1 cup Flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried thyme
• 1 Bay leaf
• 1 tablespoon Olive oil
• 2 tablespoons, chopped (for garnish) Fresh parsley

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until fully cooked. Remove and set aside to cool.

Step 2

In the same pot, melt the butter and add the diced onion, celery, and carrots. Sauté for 5 minutes, or until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to remove the raw flour taste.

Step 5

Gradually whisk in the chicken broth, stirring constantly to avoid clumping. Bring the mixture to a simmer.

Step 6

Add the wild rice, dried thyme, bay leaf, salt, and black pepper. Stir to combine, cover, and reduce the heat to low. Allow the soup to simmer for 25-30 minutes, or until the wild rice is tender.

Step 7

While the soup simmers, shred the cooked chicken breasts into bite-sized pieces using two forks.

Step 8

Once the wild rice is cooked, return the shredded chicken to the pot and pour in the heavy cream. Stir well to combine and heat for an additional 5-10 minutes on low, allowing the flavors to meld.

Step 9

Remove the bay leaf before serving and garnish each bowl with fresh parsley.

Nutrition Facts

Serving size	(2706.0g)

Amount per serving	% Daily Value*
Calories	3159.1

Total Fat 156.6g	0%
Saturated Fat 79.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 657.6mg	0%
Sodium 6454.7mg	0%
Total Carbohydrate 254.4g	0%
Dietary Fiber 21.4g	0%
Total Sugars 17.5g
Protein 166.7g	0%

Vitamin D 9.0IU	0%
Calcium 296.9mg	0%
Iron 16.0mg	0%
Potassium 2692.0mg	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: 45.6%

Protein: 21.6%

Carbs: 32.9%