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Chicken Wild Rice Soup
Chicken Wild Rice Soup

Chicken Wild Rice Soup
Introduction: In the quaint kitchen of a countryside farmhouse, Grandma Evelyn stirred her bubbling cauldron of Chicken Wild Rice Soup, a cherished family recipe passed down through generations. With hearty chunks of chicken, nutty wild…
Chicken Wild Rice Soup
Source
Ingredients:
1
Servings
  • 240
    ml
     wild rice, rinsed
  • 1
    lb
     chicken breast, diced
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, finely chopped
  • 2
    item
     carrots, diced
  • 2
    item
     celery stalks, diced
  • 4
    clove
     garlic, minced
  • 1440
    ml
     chicken broth
  • 1
    tsp
     dried thyme
  • 1
    item
     bay leaf
  • 1
    item
     salt and pepper to taste
  • 240
    ml
     heavy cream (optional)
  • 1
    item
     fresh parsley for garnish
  • 1
    item
     chicken breast is a lean source of protein, promoting muscle growth and repair
Chicken Wild Rice Soup
Instructions:
  1. In a large pot, heat olive oil over medium heat. Add diced onion, carrots, celery, and minced garlic, sautéing until softened and fragrant.
  2. Add diced chicken breast to the pot and cook until lightly browned on all sides.
  3. Pour in the chicken broth and add the rinsed wild rice, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
  4. Reduce the heat to low, cover, and let the soup simmer for about 45-60 minutes, or until the wild rice is tender and the flavors have melded together.
  5. If using heavy cream, stir it into the soup during the last few minutes of cooking.
  6. Adjust seasoning with salt and pepper if needed. Remove the bay leaf before serving.
  7. Ladle the chicken wild rice soup into bowls and garnish with fresh parsley before serving.
  • 240
    ml
     wild rice, rinsed
  • 1
    lb
     chicken breast, diced
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, finely chopped
  • 2
    item
     carrots, diced
  • 2
    item
     celery stalks, diced
  • 4
    clove
     garlic, minced
  • 1440
    ml
     chicken broth
  • 1
    tsp
     dried thyme
  • 1
    item
     bay leaf
  • 1
    item
     salt and pepper to taste
  • 240
    ml
     heavy cream (optional)
  • 1
    item
     fresh parsley for garnish
  • 1
    item
     chicken breast is a lean source of protein, promoting muscle growth and repair
1
Servings
0

In a large pot, heat olive oil over medium heat. Add diced onion, carrots, celery, and minced garlic, sautéing until softened and fragrant.

Add diced chicken breast to the pot and cook until lightly browned on all sides.

Pour in the chicken broth and add the rinsed wild rice, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.

Reduce the heat to low, cover, and let the soup simmer for about 45-60 minutes, or until the wild rice is tender and the flavors have melded together.

If using heavy cream, stir it into the soup during the last few minutes of cooking.

Adjust seasoning with salt and pepper if needed. Remove the bay leaf before serving.

Ladle the chicken wild rice soup into bowls and garnish with fresh parsley before serving.

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