Wild Rice and Chicken Soup

Cozy up with a hearty bowl of Wild Rice and Chicken Soup, a comforting classic perfect for chilly evenings or a nourishing lunch. This creamy soup features tender chicken breast, nutty wild rice, and a medley of vibrant vegetables like carrots, celery, and onion, all simmered in a flavorful chicken broth infused with dried thyme and a hint of garlic. Enriched with a silky splash of heavy cream and finished with a sprinkle of fresh parsley, this recipe strikes the perfect balance between earthy, creamy, and savory. Ready in just over an hour, this one-pot wonder is ideal for meal prepping or feeding a hungry crowd. Serve it warm with crusty bread for dipping or a light green salad for a wholesome, satisfying meal. Packed with flavor and protein, this Wild Rice and Chicken Soup is sure to become a comforting family favorite!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 cup wild rice
• 2 medium chicken breast
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 medium celery stalks
• 3 cloves garlic
• 6 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 piece bay leaf
• 1 teaspoon dried thyme
• 2 tablespoons fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse the wild rice under cold water and set aside.

Step 2

In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and cook for about 4-5 minutes on each side until lightly golden. Remove the chicken and set aside.

Step 3

In the same pot, add the butter and let it melt. Dice the onion, carrots, and celery, then add them to the pot. Cook the vegetables for 5-7 minutes until softened. Mince the garlic and stir it in, cooking for an additional 1 minute until fragrant.

Step 4

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

Step 5

Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the wild rice, bay leaf, thyme, salt, and pepper. Stir well.

Step 6

Return the chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 40-45 minutes, stirring occasionally, until the wild rice is tender and the chicken is fully cooked.

Step 7

Remove the chicken from the pot and shred it using two forks. Discard the bay leaf. Return the shredded chicken to the soup.

Step 8

Stir in the heavy cream and let the soup simmer for an additional 5-10 minutes to thicken slightly.

Step 9

Finely chop the parsley and sprinkle it over the soup before serving. Taste and adjust seasoning with additional salt and pepper, if needed.

Step 10

Serve warm with a side of crusty bread or a green salad for a complete meal.

Nutrition Facts

Serving size	(2494.0g)

Amount per serving	% Daily Value*
Calories	2352.1

Total Fat 129.1g	0%
Saturated Fat 65.7g	0%
Polyunsaturated Fat 3.4g
Cholesterol 520.8mg	0%
Sodium 6917.1mg	0%
Total Carbohydrate 171.7g	0%
Dietary Fiber 19.3g	0%
Total Sugars 15.9g
Protein 118.5g	0%

Vitamin D 4.5IU	0%
Calcium 295.9mg	0%
Iron 9.9mg	0%
Potassium 3352.7mg	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: 50.0%

Protein: 20.4%

Carbs: 29.6%