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Chicken and Wild Rice Soup

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This Chicken and Wild Rice Soup is a comforting, creamy bowl filled with tender chicken, hearty wild rice, and aromatic vegetables the perfect cozy meal for fall and winter.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts (or thighs)
  • 1 cup wild rice, uncooked
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 1 cup milk or cream
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tsp thyme
  • 1 tsp parsley
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

  • 1. In a large pot, heat olive oil over medium heat. Add chicken and cook until lightly browned, about 5 minutes per side. Remove and set aside.
  • 2. In the same pot, add onion, carrots, celery, and garlic. Sauté for 5 minutes until softened.
  • 3. Stir in wild rice, chicken broth, thyme, parsley, bay leaf, salt, and pepper.
  • 4. Return chicken to the pot, cover, and simmer for 40–45 minutes until rice is tender and chicken is cooked through.
  • 5. Remove chicken, shred it, and return it to the soup.
  • 6. In a small saucepan, melt butter and whisk in flour to form a roux. Slowly whisk in milk or cream until thickened.
  • 7. Add the creamy mixture to the soup and stir well.
  • 8. Simmer another 5–10 minutes until the soup thickens slightly. Adjust seasoning and serve warm.

Notes

  • For a lighter version, use milk instead of cream.
  • You can use rotisserie chicken to save time.
  • This soup freezes well — store in portions and reheat gently with a splash of broth.

Nutrition

Keywords: Chicken and Wild Rice Soup, creamy soup, comfort food, easy dinner, fall recipe

Find it online: https://dishfoody.com/chicken-and-wild-rice-soup-recipe/