Packed with shredded chicken, vegetables, herbs, and nutty wild rice, this creamy chicken and wild rice soup is everything you need to warm you up on a chilly day.
Servings :8 servings
- ½ cup 8 tablespoons unsalted butter
- 4 large carrots peeled and diced
- 2–3 celery stalks diced
- 1 medium yellow onion diced
- 2–3 cloves garlic minced
- 1 ½ cups wild rice well rinsed and drained
- ⅓ cup all-purpose flour
- 8 cups 2 quarts chicken stock
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 1 rotisserie chicken shredded (about 3-4 cups shredded chicken)
- 2 cups heavy cream
- Salt and pepper to taste
In a large dutch oven, melt the butter over low heat. Once the butter has melted, add the carrots, celery, and onion. Season with a pinch of salt and a few grinds of pepper and cook over medium heat until the vegetables begin to soften, about 5 minutes.
Add the garlic, wild rice, and the flour. Stir to combine and cook for 1-2 minutes to lightly toast the rice and cook the flour.
Slowly add the chicken stock, stirring constantly. Add the herbs and bring to a simmer. Cover and simmer for 40-45 minutes, until the rice is very nearly cooked through.
Stir in the shredded chicken and the heavy cream; continue cooking until the chicken is warmed through and the rice is tender, another 5-10 minutes.
Season with salt and pepper to taste before serving.
NutritionCalories: 385kcal | Carbohydrates: 25g | Protein: 13g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 470mg | Fiber: 2g | Sugar: 7g