Description

A hearty and comforting Chicken & Wild Rice Soup featuring tender shredded chicken, nutty wild rice, and a medley of sautéed vegetables in a flavorful broth, perfect for a cozy meal.

Ingredients

For the Soup:

2 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup wild rice, rinsed
6 cups chicken broth
2 cups cooked chicken, shredded or diced
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper, to taste
1/2 cup heavy cream or milk (optional for creaminess)
Fresh parsley, chopped (for garnish)

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Instructions

Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and cook until softened, about 5–7 minutes. Add minced garlic and cook for an additional minute to release its aroma.
Add Rice and Broth: Stir in the rinsed wild rice, then pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 40–45 minutes, or until the wild rice is tender and cooked through.
Add Chicken and Seasonings: Incorporate the shredded or diced cooked chicken into the pot. Add dried thyme, rosemary, salt, and pepper to taste. For a creamier texture, stir in the heavy cream or milk. Let the soup simmer for an additional 5–10 minutes to combine flavors and heat thoroughly.
Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm, ideally with crusty bread on the side for dipping and added comfort.

Notes

For a lighter version, omit the heavy cream or milk.
You can use leftover cooked chicken or rotisserie chicken to save time.
Wild rice takes longer to cook than white rice, so ensure it is tender before serving.
Adjust seasoning according to taste, especially if your chicken broth is salted.
For a richer flavor, sauté the rice with the vegetables for a couple of minutes before adding broth.