Chicken Wild Rice Soup
Chicken wild rice soup is a heart blend of chicken, carrots, and celery in a creamy broth with fresh thyme and wild rice.
Servings: 6
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 10 cups low-sodium chicken stock
- 6 sprigs thyme
- 6 tablespoons butter
- 3 medium carrots chopped
- 3 large celery ribs chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 6 tablespoons all-purpose flour
- 3/4 cup dry white wine
- 1 cup wild rice rinsed
- 1/2 cup heavy cream
- salt and pepper to taste
Instructions
- Add the low sodium chicken stock, chicken breasts, and thyme to a stockpot and bring to a boil. Once boiling, reduce the heat to a simmer. Once the chicken is fully cooked (about 10-12 minutes) remove it and set aside. Once it's cool enough to handle chop it into bite-size pieces. Turn the heat to low on the chicken stock.
- Heat a large pot or Dutch oven to medium heat and add the butter, onions, carrot, and celery. Saute for 8 minutes then add the garlic and cook until fragrant (about 2 minutes).
- Add the flour to the pot and cook stirring constantly until no longer white (about 1 minute). Next, add the wine and with a wooden spoon scrape any brown bits off the bottom of the pot. Cook for 1 minute or until the alcohol smell has burned off.
- Add the warm chicken stock to the pot and mix well to incorporate with the flour. Add the rice and bring to a boil. Once boiling, reduce the heat to a simmer.
- Cook until the wild rice is tender (~45-50 minutes). Make sure to stir the rice frequently as it will have a tendency to stick to the bottom of the pot.
- Once the rice is tender, add the cream and stir. Then add the chicken to the pot and simmer until the chicken is hot and the rice is perfect.
- Remove and discard the thyme stems. Taste test the soup and season with salt and pepper and extra thyme leaves if desired. Enjoy!
Notes
- Rotisserie chicken can be substituted.
- Wild rice takes quite a long time to get tender. Once the germs start breaking open the rice will be tender enough to eat.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated in the microwave or on the stovetop.
Nutrition
Calories: 517kcal | Carbohydrates: 32.3g | Protein: 40.9g | Fat: 22.8g | Saturated Fat: 12.9g | Cholesterol: 145mg | Sodium: 272mg | Potassium: 503mg | Fiber: 3g | Sugar: 2.8g | Calcium: 57mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
