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Creamy Chicken and Wild Rice Soup: A Cozy Delight!

A cozy and creamy chicken and wild rice soup that is perfect for chilly days.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. Stir in the minced garlic, thyme, rosemary, salt, and black pepper. Cook for another minute until fragrant.
  3. 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.
  4. Once the rice is cooked, stir in the shredded chicken and heavy cream. Cook for an additional 5 minutes to heat through.
  5. Finally, add the frozen peas and cook for another 2-3 minutes. Adjust seasoning if necessary.
  6. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 2g

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.

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