Description
A creamy, comforting soup made with tender chicken, wild rice, carrots, and celery simmered in a rich, herb-infused broth. Perfect for cozy nights or meal prep.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- ¾ cup wild rice, uncooked
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook wild rice according to package instructions and set aside.
- In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Add garlic and thyme and cook for 1 minute more.
- Sprinkle in flour and stir for 2–3 minutes to form a light roux.
- Gradually pour in the chicken broth while stirring to avoid lumps. Add bay leaf, salt, and pepper.
- Simmer uncovered for 10 minutes. Add cooked wild rice and shredded chicken. Simmer another 10 minutes.
- Stir in heavy cream and let warm through for 2–3 minutes.
- Remove bay leaf, adjust seasoning, and garnish with fresh parsley before serving.
Notes
- Cook wild rice separately to prevent it from soaking up too much broth.
- Use leftover rotisserie chicken for extra flavor and convenience.
- Soup thickens as it sits—add a splash of broth when reheating.
- For a gluten-free version, replace flour with cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg