Description
A warm and hearty soup filled with tender chicken, wild rice, and a rich cream base, perfect for sharing on cold days.
Ingredients
- 2 large chicken breasts
- 8 cups chicken broth
- 1 2/3 cups uncooked wild rice blend
- 1/4 cup + 2 tbsp all-purpose flour
- 1/2 cup salted butter
- 3 large stalks celery, diced
- 4 large carrots, diced
- 1/2 large yellow onion, diced
- 2 cloves minced garlic
- 1 tsp parsley
- 3/4 tsp thyme
- 1/2 tsp sage
- Salt & black pepper, to taste
- 2 cups heavy cream
Instructions
- Bring a large pot of salted water to a boil. Gently lower in your chicken & cook for about 12-15 minutes, or until 165° F in the center. Once done, let rest for a few minutes then shred or cut into bite-sized pieces. Add to a large pot with the broth, bring to a boil, then stir in the rice. Add salt + pepper to taste, then cover the pot and remove from heat.
- Melt the butter in a large saucepan over medium-high heat. Reduce heat to medium and add garlic, onion, celery, carrots, and spices. Cook until the vegetables start to soften, about 6-8 minutes. Stir in the flour, and cook, stirring for 5 minutes. Slowly stir in the cream until the mixture is smooth. Cook 3-4 more minutes to thicken and soften the vegetables more.
- Stir this mixture into the big pot with the broth, rice, and chicken. Let simmer over low heat until everything is warmed through and until the rice is done, about 10-15 more minutes. Taste and add more seasoning as desired.
- Serve with crusty bread and store leftovers in an airtight container in the fridge for 5-7 days.
Notes
Cut chicken into large chunks for faster cooking and use low heat when adding the cream to prevent curdling.
- Prep Time: 15
- Cook Time: 45
- Category: Soup
- Method: Stovetop
- Cuisine: American