Description
A warm and creamy chicken and wild rice soup thatโs perfect for chilly nights. Easily made at home with simple ingredients.
Ingredients
Scale
- 1 lb cooked chicken, shredded
- 1 cup wild rice, uncooked
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the onions, carrots, and celery, and sautรฉ until they are soft.
- Stir in the cooked chicken and garlic powder, cooking for another minute.
- Add the chicken broth and wild rice to the pot, bringing it to a boil.
- Reduce to a simmer, cover, and cook for about 45 minutes or until the rice is tender.
- Stir in the heavy cream, and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Use cooked chicken to save time. If the soup feels too thick, add more chicken broth. For extra vegetables, consider adding peas or corn near the end.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg