Chicken Wild Rice Soup
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 sharp knife
- 1 Cutting board
- 1 Wooden spoon
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 cup wild rice rinsed
- 1 pound boneless, skinless chicken breasts diced
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup onion diced
- 3 cloves garlic minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced chicken and cook until browned.
- Remove the chicken from the pot and set aside.
- In the same pot, add carrots, celery, onion, and garlic, and sauté until softened.
- Add the rinsed wild rice to the pot and stir to combine.
- Pour in the chicken broth, and add thyme, parsley, salt, and pepper.
- Bring the mixture to a boil, then reduce to a simmer.
- Cover and cook for 30 minutes or until the rice is tender.
- Return the cooked chicken to the pot and heat through.
- Stir in the heavy cream and cook for an additional 5 minutes.
- Remove the pot from the heat and let the soup rest for 10 minutes before serving.
Notes
For a deeper flavor, consider using homemade chicken broth, and feel free to add more vegetables like mushrooms or peas for added nutrition. Adjust the seasoning to your taste, and if you prefer a thicker soup, you can create a slurry with cornstarch and water to thicken the broth before adding the cream.
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