Creamy Chicken & Wild Rice Soup
Hearty and rich with flavor, this creamy chicken and wild rice soup is pure comfort—perfect for chilly nights.
Foto: Once Upon a Chef
Ingredients
- 4 tablespoons unsalted butter
- 3 celery ribs, diced into ½-inch (13-mm) chunks
- 2 carrots, diced into ½-inch (13-mm) chunks
- 1 medium onion, diced into ½-inch (13-mm) chunks
- 2 cloves garlic, minced
- 2 teaspoons finely chopped fresh thyme (or ¾ teaspoon dried)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup all-purpose flour
- 2 quarts (8 cups) chicken broth, best quality such as Swanson
- 2 cups water
- 1 cup (5 oz) wild rice blend (such as Lundberg)
- 4 cups cooked chicken or turkey, cut into bite-size pieces
- 1 cup heavy cream
Steps
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In a large soup pot or Dutch oven over medium heat, melt the butter. Add the celery, carrots, onion, garlic, thyme, salt, and pepper. Cook, stirring occasionally, until the vegetables just start to soften, about 10 minutes.
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Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
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Add the broth, water, and rice to the pan. Bring to a boil, then simmer, uncovered, over medium-low heat, stirring occasionally, until the vegetables and rice are tender, 40 to 45 minutes.
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Add the chicken and cream and simmer, stirring occasionally, until warmed through, a few minutes. Taste and adjust seasoning with more salt and pepper, if needed. Ladle into bowls and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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