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–+ servings
Jessica Morgan

Creamy Chicken and Wild Rice Soup: A Cozy Delight!

A comforting and creamy chicken and wild rice soup that is perfect for chilly days.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 cup wild rice rinsed
  • 2 cups cooked chicken shredded
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley chopped (for garnish)

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
  2. Stir in the minced garlic, thyme, rosemary, salt, and pepper. Cook for an additional minute until fragrant.
  3. Pour in the chicken broth and bring to a boil. Add the rinsed wild rice, reduce the heat to low, and cover. Simmer for about 45 minutes, or until the rice is tender.
  4. Once the rice is cooked, stir in the shredded chicken and heavy cream. Heat through for about 5 minutes.
  5. Add the frozen peas and cook for another 2-3 minutes until heated.
  6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 22gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 2g

Notes

  • For a lighter version, substitute half-and-half for heavy cream.
  • Add a squeeze of lemon juice before serving for a bright flavor boost.

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