Description
A comforting and hearty chicken and wild rice soup that’s perfect for chilly days.
Ingredients
Scale
- 1 pound chicken breast, diced
- 1 cup wild rice
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon thyme
- 1 teaspoon parsley
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1 cup heavy cream
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, sauté until tender.
- Add diced chicken and cook until no longer pink.
- Stir in the wild rice, chicken broth, water, thyme, and parsley.
- Bring to a boil, then reduce heat and simmer for 45 minutes or until the rice is tender.
- Stir in heavy cream and season with salt and pepper. Heat through.
- Serve hot and enjoy!
Notes
- Adding mushrooms can enhance the flavor.
- This soup freezes well; just omit the cream if planning to freeze.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg