Description
A warm and comforting soup blending chicken, wild rice, and cream, perfect for enjoying at home all week long.
Ingredients
- 1 cup wild rice
- 2 cups cooked chicken, shredded
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat and sauté onion, carrots, and celery for about 5 minutes until softened.
- Add garlic and cook for an additional minute.
- Stir in the wild rice, chicken broth, thyme, and rosemary; bring to a boil.
- Reduce heat, cover, and simmer for about 45 minutes, or until the rice is tender.
- Add the cooked chicken and heavy cream, and stir well.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Use leftover chicken for efficiency. For a lighter soup, substitute half-and-half for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American