Description
A comforting and creamy chicken wild rice soup, perfect for chilly evenings and quick weeknight dinners.
Ingredients
Scale
- 1 cup cooked wild rice
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil over medium heat in a large pot.
- Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the cooked chicken, wild rice, and chicken broth. Bring to a gentle simmer and cook for 15 minutes.
- Pour in the heavy cream and stir to combine, letting it heat through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Feel free to customize with additional vegetables or proteins, and the soup freezes beautifully without the cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg