Description
A cozy and rich chicken soup with wild rice and cream, perfect for cold days.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup wild rice, cooked
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables get soft.
- Add the cooked chicken and cooked wild rice. Stir to mix.
- Pour in the chicken broth and bring the mix to a low simmer.
- Add garlic powder, thyme, salt, and pepper. Let it simmer for about 15 minutes so the flavors blend.
- Turn the heat down and stir in the heavy cream.
- Cook for a few more minutes until the soup heats through. Do not boil after you add cream.
- Serve hot and top with fresh parsley.
Notes
For a lighter version, swap heavy cream for half-and-half. Store leftovers in airtight containers for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American