Description
Creamy Chicken and Wild Rice Soup
Ingredients
2 tbsp olive oil or butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
1 cup mushrooms, sliced
3 garlic cloves, minced
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 cup wild rice, uncooked
4 cups chicken broth
2 cups cooked chicken breast, shredded or diced
1 cup heavy cream (or half-and-half)
2 tbsp flour (for thickening)
Salt and pepper to taste
Directions
Sauté the veggies: Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, celery, and mushrooms. Cook until softened, about 5-7 minutes. Stir in garlic, thyme, and rosemary, cooking for 1 more minute.
Cook the rice: Add wild rice to the pot and pour in the chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 40-45 minutes, or until the rice is tender.
Add the chicken: Stir in the cooked chicken, heavy cream, and season with salt and pepper.
Thicken the soup: In a small bowl, mix 2 tbsp flour with 2 tbsp water to create a slurry. Stir it into the soup and let simmer for 5-10 minutes until slightly thickened.
Serve: Ladle into bowls and serve warm with crusty bread.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6
Calories: ~320 kcal per serving
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