Description
A comforting and rich chicken and wild rice soup with a creamy base, perfect for warming up on chilly days.
Ingredients
Scale
- 1 cup cooked chicken, shredded
- 1 cup wild rice, cooked
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, and celery, and sautรฉ until vegetables are tender.
- Stir in the shredded chicken, cooked wild rice, thyme, rosemary, salt, and pepper.
- Pour in the chicken broth and bring to a simmer.
- Reduce heat and stir in the heavy cream. Let it cook for another 5-10 minutes until heated through.
- Serve hot and enjoy!
Notes
Use rotisserie chicken to save time and enhance flavor. For a dairy-free version, substitute with non-dairy cream or coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg