Description
This creamy chicken and wild rice soup is a comforting and hearty dish featuring tender chicken, wholesome wild rice, and a blend of fresh vegetables simmered in rich chicken broth and finished with smooth heavy cream. Perfect for a cozy meal, this soup offers a delicious balance of flavors and textures.
Ingredients
Scale
Protein and Grains
- 3 cups boneless, skinless chicken breasts, diced
- 1 cup wild rice blend
Vegetables
- 1 cup carrots, diced
- 1 cup celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids and Dairy
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1-2 tablespoons olive oil (for sautéing)
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Ingredients: Dice the chicken breasts into bite-sized pieces and chop all vegetables to ensure even cooking and easy incorporation into the soup.
- Sauté Aromatics: In a large pot over medium heat, heat olive oil. Add chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and cook until fragrant, approximately 1 minute, to release their flavors.
- Cook Chicken: Add the diced chicken to the pot, season with salt and black pepper, and cook until the chicken is no longer pink, about 7 minutes, stirring occasionally to brown it evenly.
- Add Vegetables and Rice: Stir in diced carrots, celery, and the wild rice blend. Cook together for an additional 2 minutes to slightly soften the vegetables and toast the rice, enhancing the flavor.
- Simmer Soup: Pour in the low-sodium chicken broth to cover the ingredients. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, or until the rice is tender and the flavors meld together.
- Finish Soup: Once the rice is cooked through, stir in the heavy cream to add richness and a creamy texture. Adjust seasoning with salt and pepper to taste, then serve warm.
Notes
- Use low-sodium chicken broth to better control the salt content of the soup.
- Wild rice typically requires a longer cooking time, so ensure it is tender before adding the cream.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, though this may reduce creaminess.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- This soup freezes well; omit the cream during freezing and add fresh cream when reheating.
