A hearty, creamy soup simmered in a velvety savory broth, filled with earthy wild rice and tender chicken. Easy to prepare, ready in under an hour and perfect for chilly weeknight dinners.
1 tbsp olive oil
1 medium yellow onion, diced
3 carrots, peeled and diced
3 celery ribs, diced
3 garlic cloves, minced
2 tbsp all purpose flour
2 tsp minced fresh rosemary
2 tsp fresh thyme sprigs
1 tsp kosher salt, +more to taste
Cracked black pepper
6–8 cups chicken stock
1 cup wild rice
2 chicken breasts, cut into small pieces
1 cup heavy whipping cream
- In a large soup pot or dutch oven heat olive oil on medium heat. Add in onions, celery and carrots and cook for 5 minutes or until the onions are translucent and have softened.
- Add in garlic, flour, rosemary, thyme, salt, and a few turns of cracked black pepper. Stir together until mixture is well combined and cook for 1-2 minutes or until most of the flour has dissolved.
- Add in chicken stock and wild rice. Stir the mixture together and increase heat to medium-high to bring the mixture to a boil. Once boiling, reduce the heat to medium low for a strong simmer. Simmer mixture for 10 minutes, stirring occasionally.
- Add in the chicken and cook for 10 minutes or until the chicken and the rice are cooked through.
- Add in heavy whipping cream and stir soup together until combined. Cook for an additional five minutes, stirring frequently to allow the flavors to come together.
- Check soup for seasoning and add in kosher salt and cracked black pepper to taste. If soup becomes too thick as it sits, add in 1 cup of stock a time. Best served immediately as the rice will soak up the soup liquid quickly.
- Soup is best served immediately as the rice tends to soak up the soup liquid quickly. If soup has become thick, simmer with 1-2 cups of chicken stock to help thin it out, add kosher salt and pepper to taste.
- Soup does not freeze well, best served immediately or refrigerated for 2-3 days.
- Reheat directions: heat soup in a small pot on the stove with a bit of extra chicken stock to help thin the soup.
Keywords: soup, chicken, wild rice