Description
A hearty and comforting wild rice soup perfect for a chilly autumn day, featuring tender chicken, vibrant vegetables, and a creamy broth.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chopped yellow onion (about 1 medium)
- 1 cup chopped carrots (about 2 medium)
- 1 cup chopped celery (about 2 stalks)
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 cup wild rice blend
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream (optional, for a creamier soup)
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a boil.
- Add the wild rice blend, thyme, and rosemary. Return the browned chicken to the pot.
- Reduce heat to low, cover, and simmer for 45-60 minutes, or until the rice is tender and the chicken is cooked through.
- Season with salt and pepper to taste.
- If desired, stir in heavy cream during the last 5 minutes of cooking for a creamier texture.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- For a vegetarian option, omit the chicken and use vegetable broth. Add more vegetables like mushrooms or parsnips.
- If you don’t have a wild rice blend, you can use all wild rice, but it may require a longer cooking time.
- The soup can be made ahead of time and reheated. The flavors will meld even further.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American