Description
A warm and creamy soup combining chicken, wild rice, and vegetables, perfect for a hearty meal.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup wild rice
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until soft, about 5 minutes.
- Stir in the garlic and cook for an additional minute until fragrant.
- Add the chicken breasts, wild rice, chicken broth, dried thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
- Remove the chicken from the pot, shred it with two forks, and return it to the soup.
- Stir in the heavy cream and cook for another 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
This soup can be made in a slow cooker or adjusted to personal taste with variations such as using cooked rotisserie chicken or changing the cream to half-and-half.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American