Description
This creamy Chicken and Wild Rice Soup is a hearty, comforting dish made with shredded rotisserie chicken, tender vegetables, aromatic herbs, and nutty wild rice. Perfect for cold days and easy to make in one pot.
Ingredients
- ½ cup unsalted butter
- 4 large carrots, peeled and diced
- 2–3 celery stalks, diced
- 1 medium yellow onion, diced
- 2–3 cloves garlic, minced
- 1½ cups wild rice, well rinsed and drained
- ⅓ cup all-purpose flour
- 8 cups chicken stock (2 quarts)
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 1 rotisserie chicken, shredded (about 3–4 cups)
- 2 cups heavy cream
- Salt and pepper to taste
Instructions
- In a large Dutch oven, melt the butter over low heat.
- Add carrots, celery, and onion. Season with a pinch of salt and a few grinds of pepper. Cook over medium heat for about 5 minutes until vegetables begin to soften.
- Add garlic, wild rice, and flour. Stir to combine and cook for 1–2 minutes to toast the rice and cook the flour.
- Gradually add chicken stock, stirring constantly. Add thyme and sage. Bring to a simmer, cover, and cook for 40–45 minutes until rice is nearly cooked.
- Stir in shredded chicken and heavy cream. Cook for an additional 5–10 minutes until chicken is warmed through and rice is tender.
- Season with salt and pepper to taste before serving.
Notes
- Using a rotisserie chicken saves time and adds flavor, but any cooked chicken can be used.
- Make the soup ahead of time and store in the fridge for up to 4 days.
- Soup may thicken upon cooling—add a splash of stock or milk when reheating.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 640mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 110mg
