Description
A warm and rich soup with shredded chicken and nutty wild rice, perfect for cold days and quick meals.
Ingredients
Scale
- 2 cups shredded chicken
- 1 cup wild rice
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sautรฉ until softened. Stir in garlic and thyme, cooking for another minute.
- Add shredded chicken and wild rice, then pour in chicken broth. Bring to a boil, then reduce heat and simmer until rice is tender, about 40-45 minutes.
- Stir in heavy cream and season with salt and pepper. Heat through, and serve warm with fresh herbs on top, alongside a salad and crusty bread.
Notes
Rinse the wild rice before cooking. Use low heat to prevent cream from burning. Stir occasionally to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg