Creamy Chicken And Wild Rice Soup

Name: Creamy Chicken and Wild Rice Soup (Upgraded)
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lb Bone-in skin-on chicken thighs; 1 tsp Salt; 1/2 tsp Black pepper; 2 tbsp Olive oil; 1.5 cups Diced onion; 3 Diced carrots; 3 Diced celery stalks; 3 cloves Garlic-minced; 8 cups Chicken broth; 1 cup Wild rice-rinsed; 1/2 tsp Dried thyme; 1/4 tsp Dried rosemary; 1 bay leaf Bay leaf; 2 tbsp Dry sherry; 3/4 cup Heavy cream; 3 tbsp All-purpose flour; 3 tbsp Butter

⏱1h 15m

👥6

🔥380 cal

Medium

🍽️American

A more refined version of the classic soup, featuring roasted chicken for deeper flavor, a mirepoix base, and a touch of sherry.

1.5 lb Bone-in skin-on chicken thighs

1 tsp Salt

1/2 tsp Black pepper

2 tbsp Olive oil

1.5 cups Diced onion

See all 17 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥380 cal

Medium

🍽️American

A more refined version of the classic soup, featuring roasted chicken for deeper flavor, a mirepoix base, and a touch of sherry.

#Soup #Chicken #Wild Rice #Comfort Food #Roasted Chicken

Instructions

Preheat oven to 400°F (200°C). Season Chicken thighs with Salt and Pepper. Roast for 30-35 minutes, or until cooked through. Let cool slightly, then shred the Chicken.
Heat Olive oil in a large pot or Dutch oven over medium heat. Add Diced onion, Diced carrots, and Diced celery stalks (mirepoix) and cook until softened, about 8-10 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.
Deglaze the pot with Dry sherry, scraping up any browned bits from the bottom.
While the soup simmers, make a roux. In a small saucepan, melt Butter over medium heat. Whisk in All-purpose flour and cook for 2-3 minutes, stirring constantly.
Gradually whisk the roux into the simmering soup. Stir until the soup thickens, about 3-4 minutes.
Add the shredded roasted Chicken to the soup.
Stir in Heavy cream and heat through. Remove Bay leaf before serving.

Ingredients

1.5 lb 680 g Bone-in skin-on chicken thighs
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
2 tbsp 30 mL Olive oil
1.5 cups 360 mL Diced onion
3 3 Diced carrots
3 3 Diced celery stalks
3 cloves 15 mL Garlic-minced
8 cups 1.9 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
2 tbsp 30 mL Dry sherry
3/4 cup 180 mL Heavy cream
3 tbsp 45 mL All-purpose flour
3 tbsp 45 mL Butter

Equipment

Large pot or Dutch oven
Small saucepan
Baking sheet
Whisk

Instructions

Preheat oven to 400°F (200°C). Season Chicken thighs with Salt and Pepper. Roast for 30-35 minutes, or until cooked through. Let cool slightly, then shred the Chicken.
Heat Olive oil in a large pot or Dutch oven over medium heat. Add Diced onion, Diced carrots, and Diced celery stalks (mirepoix) and cook until softened, about 8-10 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.
Deglaze the pot with Dry sherry, scraping up any browned bits from the bottom.
While the soup simmers, make a roux. In a small saucepan, melt Butter over medium heat. Whisk in All-purpose flour and cook for 2-3 minutes, stirring constantly.
Gradually whisk the roux into the simmering soup. Stir until the soup thickens, about 3-4 minutes.
Add the shredded roasted Chicken to the soup.
Stir in Heavy cream and heat through. Remove Bay leaf before serving.

Nutrition per serving

Calories 380

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Creamy Chicken And Wild Rice Soup

Creamy Chicken And Wild Rice Soup

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