Jan's Comforting Yummy but Naughty Chicken Wild Rice Soup

Cozy up with a bowl of "Jan’s Comforting Yummy but Naughty Chicken Wild Rice Soup," the ultimate hearty and creamy treat to soothe your soul. This recipe combines tender shredded chicken, nutty wild rice, and a medley of aromatic vegetables in a velvety broth enriched with heavy cream and a touch of thyme and rosemary. The luxurious blend of butter and olive oil adds depth, while a sprinkle of Parmesan and fresh parsley elevates each bite to indulgent perfection. With its balance of wholesome ingredients and just a hint of decadence, this comforting soup is ideal for chilly evenings or when you need a little extra TLC. Plus, it’s easy to prepare and pairs beautifully with crusty bread for a warming, satisfying meal the whole family will love.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 medium Carrots, peeled and diced
• 3 stalks Celery stalks, diced
• 4 cloves Garlic cloves, minced
• 2 cups Chicken breasts, cooked and shredded
• 1 cup Wild rice blend, uncooked
• 6 cups Chicken broth (low sodium)
• 1 cup Heavy cream
• 0.25 cup All-purpose flour
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Dried rosemary
• 1 Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Parmesan cheese, finely grated (optional, for serving)
• 2 tablespoons Fresh parsley, minced (optional, for garnish)

Directions

Step 1

In a large, heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat.

Step 2

Add the diced onion, carrots, and celery to the pot, and sauté for 5-7 minutes, or until the vegetables are softened and the onions are translucent.

Step 3

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

Step 4

Add the wild rice blend, chicken broth, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.

Step 5

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, or until the wild rice is tender.

Step 6

While the soup is simmering, in a small bowl, whisk together the flour and heavy cream until smooth and lump-free.

Step 7

Once the rice is tender, stir in the shredded chicken and the heavy cream-flour mixture. Simmer for another 5-7 minutes, stirring frequently, until the soup thickens.

Step 8

Taste the soup and adjust the seasoning with additional salt and pepper, if needed. Remove the bay leaf before serving.

Step 9

Ladle the soup into bowls and top with grated Parmesan cheese and minced parsley, if desired. Serve warm with crusty bread or crackers.

Nutrition Facts

Serving size	(2979.3g)

Amount per serving	% Daily Value*
Calories	3513.7

Total Fat 197.9g	0%
Saturated Fat 96.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 835.3mg	0%
Sodium 4687.1mg	0%
Total Carbohydrate 206.7g	0%
Dietary Fiber 23.2g	0%
Total Sugars 19.3g
Protein 209.5g	0%

Vitamin D 0IU	0%
Calcium 1002.5mg	0%
Iron 11.9mg	0%
Potassium 3472.9mg	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: 51.7%

Protein: 24.3%

Carbs: 24.0%