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Chicken and Wild Rice Soup with Cream

Elina James
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • 1 cup uncooked wild rice, rinsed
  • 6 cups chicken broth (low sodium preferred)
  • 2 cups cooked chicken, shredded or cubed (breast or thighs)
  • 1 cup heavy cream (or half-and-half for lighter)
  • Salt and freshly ground black pepper, to taste
  • Optional Garnish:
  • Chopped fresh parsley
  • Cracked black pepper
  • A drizzle of extra cream

Instructions
 

  • Step 1: Sauté Aromatics : In a large heavy-bottomed pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened and fragrant. Stir in minced garlic, thyme, parsley, and bay leaf; cook for another minute.
  • Step 2: Cook the Wild Rice : Add rinsed wild rice to the pot and stir to coat with the aromatics. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 35–40 minutes or until the rice is tender but still slightly chewy. Stir occasionally.
  • Step 3: Add Chicken u0026 Cream : Stir in the cooked chicken. Pour in the heavy cream and stir gently. Let the soup simmer uncovered for another 5–10 minutes to thicken slightly and allow flavors to meld. Season with salt and black pepper to taste. Remove the bay leaf before serving.