Creamy Chicken Wild Rice Soup (Print Version)
Velvety chicken and wild rice soup with savory vegetables and rich broth—wholesome, cozy flavor in every ladle.
# Ingredients:
→ Base
01 -
2 tablespoons unsalted butter
02 -
1 medium onion, diced
03 -
2 carrots, diced
04 -
2 celery stalks, diced
05 -
2 garlic cloves, minced
→ Soup
06 -
120 grams uncooked wild rice blend
07 -
950 milliliters chicken broth
08 -
300 grams cooked, shredded chicken breast or thigh
09 -
240 milliliters heavy cream
10 -
15 grams fresh parsley, chopped
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables are softened.
02 -
Stir in the minced garlic and cook for 1 minute, until aromatic.
03 -
Incorporate the wild rice blend and pour in the chicken broth. Bring to a boil, reduce the heat to low, cover, and simmer for 40 to 45 minutes or until the rice is tender.
04 -
Stir in the shredded chicken and heavy cream. Heat gently until warmed through, ensuring the mixture does not boil.
05 -
Season to taste with salt and black pepper. Garnish with chopped fresh parsley before serving.
# Additional Notes:
01 -
Using a wild rice blend lends a satisfying nutty flavor and chewy texture that enhances the creamy broth.
02 -
For optimal meal prep, allow the soup to cool before freezing in airtight containers.