Description
A rich and hearty soup featuring the nutty flavor of wild rice, tender shredded chicken, and a velvety cream finish.
Ingredients
Scale
- 2 tbsp butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 cup wild rice, uncooked
- 6 cups chicken broth
- 3 cups cooked chicken, shredded
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Sauté onion, carrots, and celery until softened, about 8 minutes.
- Stir in minced garlic and thyme; cook for 1 minute.
- Add uncooked wild rice and toast for 2 minutes.
- Pour in chicken broth, bring to a boil, then simmer covered for 45-50 minutes.
- Stir in shredded cooked chicken and simmer for 10 more minutes.
- Lower heat and stir in heavy cream until well combined and heated through.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American