Creamy Chicken And Wild Rice Soup

Name: Creamy Chicken and Wild Rice Soup (Standard)
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 lb Boneless skinless chicken breasts; 1 tsp Salt; 1/2 tsp Black pepper; 1 tbsp Olive oil; 1 cup Diced onion; 2 Diced carrots; 2 Diced celery stalks; 2 cloves Garlic-minced; 6 cups Chicken broth; 1 cup Wild rice-rinsed; 1/2 tsp Dried thyme; 1/4 tsp Dried rosemary; 1 bay leaf Bay leaf; 1/2 cup Heavy cream; 2 tbsp All-purpose flour; 2 tbsp Butter

⏱1h

👥6

🔥350 cal

Easy

🍽️American

A comforting and hearty soup featuring tender chicken, wild rice, and a creamy, flavorful broth. This is a family-friendly recipe using readily available ingredients.

1 lb Boneless skinless chicken breasts

1 tsp Salt

1/2 tsp Black pepper

1 tbsp Olive oil

1 cup Diced onion

See all 16 ingredients ↓

(0 reviews)

⏱1h

👥6

🔥350 cal

Easy

🍽️American

A comforting and hearty soup featuring tender chicken, wild rice, and a creamy, flavorful broth. This is a family-friendly recipe using readily available ingredients.

#Soup #Chicken #Wild Rice #Comfort Food

Instructions

Season Chicken with Salt and Pepper.
Heat Olive oil in a large pot or Dutch oven over medium heat. Add Chicken and cook until browned and cooked through, about 8-10 minutes. Remove Chicken and set aside.
Add Diced onion, Diced carrots, and Diced celery stalks to the pot and cook until softened, about 5-7 minutes.
Add Garlic-minced and cook for 1 minute more.
Pour in Chicken broth and add Wild rice-rinsed, Dried thyme, Dried rosemary, and Bay leaf. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until Wild rice is tender.
While the soup simmers, make a roux. In a small saucepan, melt Butter over medium heat. Whisk in All-purpose flour and cook for 1-2 minutes, stirring constantly.
Gradually whisk the roux into the simmering soup. Stir until the soup thickens, about 2-3 minutes.
Shred the cooked Chicken and add it back to the soup.
Stir in Heavy cream and heat through. Remove Bay leaf before serving.

Ingredients

1 lb 450 g Boneless skinless chicken breasts
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1 tbsp 15 mL Olive oil
1 cup 240 mL Diced onion
2 2 Diced carrots
2 2 Diced celery stalks
2 cloves 10 mL Garlic-minced
6 cups 1.4 L Chicken broth
1 cup 240 mL Wild rice-rinsed
1/2 tsp 2.5 mL Dried thyme
1/4 tsp 1.25 mL Dried rosemary
1 bay leaf 1 Bay leaf
1/2 cup 120 mL Heavy cream
2 tbsp 30 mL All-purpose flour
2 tbsp 30 mL Butter

Equipment

Large pot or Dutch oven
Small saucepan
Whisk

Instructions

Season Chicken with Salt and Pepper.
Heat Olive oil in a large pot or Dutch oven over medium heat. Add Chicken and cook until browned and cooked through, about 8-10 minutes. Remove Chicken and set aside.
Add Diced onion, Diced carrots, and Diced celery stalks to the pot and cook until softened, about 5-7 minutes.
Add Garlic-minced and cook for 1 minute more.
Pour in Chicken broth and add Wild rice-rinsed, Dried thyme, Dried rosemary, and Bay leaf. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until Wild rice is tender.
While the soup simmers, make a roux. In a small saucepan, melt Butter over medium heat. Whisk in All-purpose flour and cook for 1-2 minutes, stirring constantly.
Gradually whisk the roux into the simmering soup. Stir until the soup thickens, about 2-3 minutes.
Shred the cooked Chicken and add it back to the soup.
Stir in Heavy cream and heat through. Remove Bay leaf before serving.

Nutrition per serving

Calories 350

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Creamy Chicken And Wild Rice Soup

Creamy Chicken And Wild Rice Soup

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