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Unforgettable Creamy Chicken and Wild Rice Soup: A 40-Minute Wonder

Creamy Chicken and Wild Rice Soup
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This creamy chicken and wild rice soup is a hearty and comforting meal. It features tender chicken, a nutty wild rice blend, and a rich, creamy broth. Perfect for a cool evening, it offers a satisfying and elegant dining experience.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup wild rice blend, rinsed
  • 6 cups chicken broth
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 2 cups milk (whole or 2%)
  • 1/2 cup heavy cream
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken cubes and cook until lightly browned on all sides. Remove chicken and set aside.
  2. Add carrots, celery, and onion to the pot. Cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the wild rice blend and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes, or until rice is tender.
  4. In a separate bowl, whisk together flour and milk until smooth. Gradually whisk this mixture into the simmering soup. Cook, stirring constantly, until the soup thickens.
  5. Return the cooked chicken to the pot. Stir in the heavy cream and chopped parsley.
  6. Season with salt and black pepper to taste. Heat through for a few minutes, but do not boil after adding cream.
  7. Serve hot.

Notes

  • For a richer flavor, you can use homemade chicken broth.
  • Feel free to add other vegetables like mushrooms or peas.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Nutrition

Find it online: https://whiskdaily.com/creamy-chicken-and-wild-rice-soup-recipe/