Go Back

Creamy Chicken and Wild Rice Soup

A comforting and hearty soup made with tender chicken, earthy wild rice, and a creamy broth, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup wild rice Look for a blend with a rich nutty aroma.
  • 1 pound chicken breasts, cooked and shredded Using organic chicken can enhance the flavor.
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 4 cups chicken broth Gluten-free broth can be used.
  • 1 cup heavy cream Coconut cream can be used as a substitute.
  • 1 teaspoon garlic powder
  • to taste salt Be cautious with initial salt, as the broth may be seasoned.
  • to taste pepper
  • for garnish fresh parsley Adds color and freshness.

Method
 

Preparation
  1. In a large pot, combine the wild rice and chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 45 minutes until the rice is tender.
  2. In a separate skillet, sauté the diced onions, carrots, and celery over medium heat until they are softened, about 5-7 minutes.
  3. Add the sautéed vegetables and the shredded chicken to the pot with the wild rice. Stir gently to mix everything well.
  4. Stir in the heavy cream and garlic powder, seasoning with salt and pepper to taste.
  5. Allow the soup to simmer for an additional 10 minutes, monitoring to ensure it doesn’t boil over.
  6. Serve hot, garnished with fresh parsley.

Notes

Store any leftover soup in an airtight container in the refrigerator for about three days. For longer storage, it can be frozen for up to a month.