Description
This Creamy Chicken & Wild Rice Winter Soup is a comforting, hearty dish perfect for chilly days. Combining tender shredded chicken, nutty wild rice, and a rich, creamy broth infused with earthy herbs, this soup delivers warmth and satisfaction in every spoonful. With its blend of wholesome ingredients and a luscious texture, it’s an ideal meal for cozy family dinners or meal prep during colder seasons.
Ingredients
Scale
Soup Base
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium chopped onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves minced garlic
- 3 tbsp flour (for thickening)
- 6 cups chicken broth
Main Ingredients
- 3 cups shredded cooked chicken
- 1 ½ cups cooked wild rice
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper (adjust to taste)
- 1 cup heavy cream
Instructions
- Heat Butter and Oil: In a large pot, heat the butter and olive oil over medium heat to create a flavorful base for the soup.
- Sauté Vegetables: Add the chopped onion, diced carrots, and diced celery to the pot. Cook them until they become soft and fragrant, about 5 to 7 minutes, stirring occasionally.
- Add Garlic: Incorporate the minced garlic into the sautéed vegetables and cook for an additional 1 minute to release its aroma.
- Create Roux: Sprinkle the flour over the vegetables, stirring continuously for 1 to 2 minutes. This will help thicken the soup and add richness.
- Add Chicken Broth: Slowly pour in the chicken broth while whisking to combine with the roux and ensure a smooth, lump-free base.
- Add Main Ingredients: Stir in the shredded cooked chicken, cooked wild rice, dried thyme, rosemary, salt, and black pepper, distributing the flavors evenly.
- Simmer: Let the soup simmer gently for 10 to 15 minutes to allow the flavors to meld and the soup to thicken slightly.
- Add Cream: Reduce the heat to low and stir in the heavy cream. Cook for another 5 minutes to blend the creamy texture through the soup.
- Season and Serve: Taste the soup and adjust seasoning if needed. Serve the soup warm and enjoy its comforting flavors.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Wild rice can be swapped with brown rice or quinoa if preferred.
- Use freshly shredded chicken from roasted or boiled chicken for best taste and texture.
- To make this soup gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch for thickening.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
