Creamy Chicken and Wild Rice Soup
Servings:
4
Ready In:
45-60 minutes
Good For:
Lunch or Dinner
About this Recipe
Warm up with a velvety blend of tender chicken, earthy wild rice, and winter vegetables in a cozy bowl of creamy goodness. This hearty soup infuses your kitchen with aromatic herbs and spices, making it the perfect comfort food for chilly nights.
INGREDIENTS:
- 1 pound Boneless, Skinless Chicken Breasts, cubed
- 1 cup (5 ounces) Wild Rice Blend
- 4 cups Chicken Broth
- 2 cups Carrots, cut into 1/2-inch pieces
- 1 cup Celery, cut into 1/2-inch pieces
- 1 cup Onion, diced
- 3 cloves Garlic, minced
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Dried Rosemary
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 cup Heavy Cream
- 2 Tablespoons Butter
- Fresh Parsley, for garnish
Step 1
In a large pot, melt the butter over medium heat. Add the chicken and cook until browned, then remove and set aside.
Step 2
In the same pot, sauté the onions, carrots, celery, and garlic until softened.
Step 3
Add the dried thyme, rosemary, smoked paprika, salt, and black pepper. Stir well.
Step 4
Pour in the chicken broth and bring to a boil. Stir in the wild rice, reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
Step 5
Stir in the cooked chicken and heavy cream. Simmer for an additional 5 minutes, allowing the flavors to meld.
Step 6
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
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