Chicken and Wild Rice Soup Recipe
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Comforting chicken and wild rice soup brings warmth to winter dinner tables with its hearty blend of tender chicken, nutty wild rice, and rich, creamy broth. Nutritious ingredients and simple preparation make this classic soup a delightful meal you'll crave on chilly evenings.
Ingredients
Instructions
Warm olive oil in a spacious stockpot over medium heat, gently sautéing diced onions, carrots, celery, and minced garlic until vegetables become tender and aromatic, approximately 5-7 minutes.
Pour chicken broth and water into the pot, then introduce wild rice. Elevate heat to high, bringing the mixture to a rolling boil before reducing temperature to low, allowing the rice to simmer and absorb liquid for 40 minutes.
Carefully nestle whole chicken breasts into the simmering rice mixture, covering the pot and maintaining a gentle heat for 20-25 minutes until chicken reaches an internal temperature of 165°F.
Transfer cooked chicken to a cutting board, using two forks to methodically shred the meat into bite-sized pieces, then return the shredded chicken to the soup.
Stream heavy cream into the pot, stirring thoroughly to incorporate. Season with salt and freshly ground black pepper, adjusting to taste.
Continue cooking for an additional 10 minutes to meld flavors and slightly thicken the soup’s consistency.
Ladle the hot soup into serving bowls, garnishing with freshly chopped parsley for a vibrant finish.
Nutrition
- Serving Size
- 6
- Calories
- 238 kcal
- Sugar Content
- 1 g
- Sodium Content
- 260 mg
- Fat Content
- 13 g
- Saturated Fat Content
- 6 g
- Unsaturated Fat Content
- 6 g
- Trans Fat Content
- 0.1 g
- Carbohydrate Content
- 15 g
- Fiber Content
- 2 g
- Protein Content
- 14 g
- Cholesterol Content
- 45 mg
