Cream of Chicken Soup with Wild Rice Ii

Cozy up with a bowl of hearty Cream of Chicken Soup with Wild Rice II, a comforting one-pot dish that’s perfect for chilly evenings or any time you're craving something rich and satisfying. This homemade soup combines tender shredded chicken, nutty wild rice, and a medley of sautéed aromatic vegetables, all enveloped in a creamy broth infused with thyme and garlic. Its silky texture is achieved with a buttery roux and a splash of heavy cream, making every bite irresistibly indulgent. Ready in under an hour, this recipe is a fantastic option for a quick yet impressive meal, serving six with ease. Garnished with fresh parsley for a pop of color and flavor, it's a warm, nourishing classic that's as pleasing to the palate as it is to the eye.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 tablespoons Butter
• 1 medium, diced Onion
• 2 medium, diced Carrots
• 2 diced Celery stalks
• 3 cloves, minced Garlic
• 0.25 cup All-purpose flour
• 6 cups Chicken broth
• 3 cups Cooked wild rice
• 3 cups Cooked chicken, shredded or diced
• 1 cup Heavy cream
• 1 teaspoon, dried Thyme
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons, chopped (for garnish) Fresh parsley

Directions

Step 1

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are tender.

Step 2

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

Step 3

Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to create a roux. This will help thicken the soup.

Step 4

Gradually pour in the chicken broth, stirring constantly to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.

Step 5

Add the cooked wild rice and shredded or diced chicken to the pot. Stir to combine and cook for another 10 minutes to allow the flavors to meld.

Step 6

Stir in the heavy cream, dried thyme, salt, and black pepper. Simmer for 5 more minutes, making sure not to let the soup boil once the cream is added.

Step 7

Taste the soup and adjust seasoning as needed.

Step 8

Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(3854.3g)

Amount per serving	% Daily Value*
Calories	3432.5

Total Fat 155.9g	0%
Saturated Fat 82.0g	0%
Polyunsaturated Fat 1.6g
Cholesterol 979.9mg	0%
Sodium 7084.2mg	0%
Total Carbohydrate 202.8g	0%
Dietary Fiber 26.1g	0%
Total Sugars 30.0g
Protein 271.4g	0%

Vitamin D 9.0IU	0%
Calcium 568.2mg	0%
Iron 19.8mg	0%
Potassium 5731.4mg	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: 42.5%

Protein: 32.9%

Carbs: 24.6%