Save A hearty comforting soup featuring tender chicken nutty wild rice and a medley of vegetables in a savory broth—perfect for chilly days.
This soup quickly became a family favorite during colder months as it warms you up from the inside.
Ingredients
- Meats: 2 large boneless skinless chicken breasts (about 400 g) diced
- Rice: 1 cup (170 g) wild rice rinsed
- Vegetables: 1 medium yellow onion diced 2 medium carrots peeled and sliced 2 celery stalks sliced 3 cloves garlic minced 1 cup (150 g) cremini or white mushrooms sliced
- Broth & Liquids: 8 cups (2 liters) low-sodium chicken broth 1 cup (240 ml) water
- Spices & Herbs: 1 bay leaf 1 tsp dried thyme 1 tsp dried parsley ½ tsp black pepper 1 tsp salt (or to taste)
- Creamy Finish (optional): ½ cup (120 ml) heavy cream or half-and-half
- Garnish: 2 tbsp fresh parsley chopped
Instructions
- Step 1:
- In a large pot or Dutch oven heat 1 tbsp olive oil over medium heat Add diced chicken and cook until just browned about 4-5 minutes Remove and set aside
- Step 2:
- In the same pot add onion carrots celery and mushrooms Sauté until vegetables are softened about 6-7 minutes Add garlic and cook for 1 minute more
- Step 3:
- Stir in wild rice chicken broth water bay leaf thyme parsley salt and pepper Bring to a boil
- Step 4:
- Reduce heat to low cover and simmer for 35-40 minutes or until wild rice is tender
- Step 5:
- Return the browned chicken to the pot and simmer for another 10 minutes until chicken is cooked through
- Step 6:
- For a creamy soup stir in the heavy cream or half-and-half and heat gently for 2-3 minutes (do not boil)
- Step 7:
- Remove bay leaf Taste and adjust seasoning if needed
- Step 8:
- Ladle into bowls garnish with fresh parsley and serve hot
Save This soup often brings the family together as we share stories over warm bowls on cold evenings
Notes
For extra flavor add a Parmesan rind during simmering (remove before serving) Substitute rotisserie chicken for a quicker version add it in step 5 Wild rice can be replaced with a wild rice blend if preferred For dairy-free omit the cream
Required Tools
Large pot or Dutch oven Chefs knife Cutting board Ladle
Nutritional Information
Calories 290 Total Fat 8 g Carbohydrates 28 g Protein 26 g
Save Serve hot and enjoy the comforting flavors with your loved ones
Recipe Q&A
- → What type of rice is used in this dish?
Wild rice is used for its nutty flavor and chewy texture, adding depth to the dish.
- → Can I substitute the chicken breasts with other cuts?
Yes, boneless skinless chicken thighs can be used for a juicier result, adjusting cooking time accordingly.
- → Is the creamy finish necessary?
No, the creamy addition is optional. It adds richness but can be omitted for a lighter option.
- → How long should the wild rice simmer?
The wild rice simmers about 35-40 minutes until tender, absorbing broth flavors fully.
- → Can I prepare this dish dairy-free?
Yes, simply leave out the cream or replace it with a non-dairy alternative to keep it dairy-free.