Description
Warm up this season with a comforting bowl of Fall Chicken and Wild Rice Soup. This hearty dish features tender chicken, nutty wild rice, and vibrant vegetables simmered in a creamy broth. Perfect for chilly evenings or family gatherings, it’s an easy recipe that delivers rich flavors and cozy vibes in every spoonful.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup wild rice
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme (or 1 tbsp fresh)
- ¼ cup fresh parsley, chopped
Instructions
- Chop chicken breasts into bite-sized pieces and prepare all vegetables.
- In a large pot over medium heat, melt butter or olive oil. Sauté onions, carrots, celery for about 5 minutes until softened. Add garlic and cook for another minute.
- Stir in the chicken pieces and cook until lightly browned.
- Add the wild rice and chicken broth; bring to a gentle boil. Reduce heat to low, cover, and simmer for about 45 minutes until rice is tender.
- Slowly stir in heavy cream; adjust seasoning with salt and pepper as needed.
- Just before serving, stir in freshly chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg