Chicken and Wild Rice Soup

Name: Chicken and Wild Rice Soup
Prep time: 10 min
Cook time: 50 min
Yield: 6
Ingredients: 1 tbsp olive oil or butter; 1 small onion (diced); 3 cloves garlic (minced); 2 medium carrots (sliced); 2 celery stalks (sliced); 1 tsp dried thyme; 1 tsp dried oregano; ½ tsp black pepper; 1 tsp salt (adjust to taste); 6 cups chicken broth (or vegetable broth); 1 cup uncooked wild rice (rinsed); 2 cups cooked (shredded chicken (rotisserie or leftover chicken works great)); 1 cup milk (or a milk alternative); 2 tbsp flour (or cornstarch for a gluten-free option); ½ cup heavy cream (optional for extra richness); ¼ cup fresh parsley (chopped)

fromaesthercooking.com aesthercooking.com/chicken-wild-rice-soup

cook 50 min

Ingredients

Instructions

Sauté the Vegetables

In a large pot or Dutch oven, heat olive oil or butter over medium heat.
Add onion, carrots, and celery. Sauté for 5 minutes, until the veggies begin to soften.
Stir in garlic, thyme, oregano, salt, and black pepper, cooking for another 30 seconds until fragrant.

Cook the Wild Rice

Pour in chicken broth and stir in the rinsed wild rice. Bring to a boil, then reduce heat to a gentle simmer.
Cover and cook for 45-50 minutes, or until the wild rice is tender.

Add the Chicken & Creamy Base

In a small bowl, whisk together milk and flour until smooth. Slowly stir it into the soup.
Add the shredded chicken and let the soup simmer for another 5-10 minutes, stirring occasionally.
If using, stir in heavy cream for extra richness.

Finish & Serve

Remove from heat and stir in fresh parsley.
Taste and adjust seasoning if needed. Serve warm with crusty bread or crackers.