Sherried Cream of Chicken and Wild Rice Soup

Indulge in the cozy, comforting flavors of Sherried Cream of Chicken and Wild Rice Soup, a luxurious blend of hearty ingredients and rich, creamy textures. Perfect for cooler days or when you’re craving a soul-warming meal, this soup features tender shredded chicken, nutty wild rice, and an aromatic medley of carrots, celery, and onions. A touch of dry sherry elevates the dish with a subtle depth of flavor, while heavy cream adds velvety richness. Fresh thyme and optional parsley provide a burst of freshness, balancing the creamy base beautifully. Ready in just 50 minutes, this dish is ideal for a family dinner or a soothing lunch. Serve with crusty bread for a complete, satisfying meal. Perfect for "chicken and rice soup recipes," "easy creamy soup ideas," or "comfort food with sherry," this recipe is sure to become a favorite!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 cup Cooked wild rice
• 4 tablespoons Butter
• 1 tablespoon Olive oil
• 1 medium Onion, finely diced
• 2 medium Carrots, diced
• 2 stalks Celery stalks, diced
• 2 cloves Garlic, minced
• 2 cups Cooked, shredded chicken
• 0.25 cup All-purpose flour
• 4 cups Chicken stock
• 1 cup Heavy cream
• 0.25 cup Dry sherry
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Chopped fresh parsley (optional)

Directions

Step 1

Cook the wild rice according to package instructions, if not already prepared. Set aside.

Step 2

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

Step 3

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

Step 4

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

Step 5

Add the flour to the pot and stir well to coat the vegetables. Cook the flour mixture for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.

Step 6

Gradually pour in the chicken stock, stirring continuously to avoid lumps. Bring the mixture to a simmer.

Step 7

Stir in the heavy cream, cooked wild rice, and shredded chicken. Cook for 10 minutes, stirring occasionally.

Step 8

Reduce the heat to low and stir in the dry sherry, thyme leaves, salt, and black pepper. Cook for an additional 5 minutes to allow the flavors to meld.

Step 9

Taste and adjust seasoning, if necessary. Optional: garnish with chopped fresh parsley before serving.

Step 10

Serve hot with crusty bread or crackers.

Nutrition Facts

Serving size	(2876.2g)

Amount per serving	% Daily Value*
Calories	3033.5

Total Fat 173.7g	0%
Saturated Fat 81.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 881.8mg	0%
Sodium 3781.9mg	0%
Total Carbohydrate 102.1g	0%
Dietary Fiber 12.4g	0%
Total Sugars 18.8g
Protein 222.4g	0%

Vitamin D 9.0IU	0%
Calcium 315.5mg	0%
Iron 16.3mg	0%
Potassium 2464.7mg	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: 54.6%

Protein: 31.1%

Carbs: 14.3%