Description
A cozy and creamy chicken and wild rice soup that is perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup uncooked wild rice
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened.
- Stir in the minced garlic, thyme, rosemary, salt, and black pepper. Cook for another minute until fragrant.
- Add the uncooked wild rice and chicken broth to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, or until the rice is tender.
- Once the rice is cooked, stir in the shredded chicken and heavy cream. Cook for an additional 5 minutes to heat through.
- Finally, add the frozen peas and cook for another 2-3 minutes. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add more vegetables like spinach or mushrooms for extra nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg