Description
This soul-warming classic blends tender chicken, earthy wild rice, and cozy vegetables in a rich, creamy broth. It’s hearty, satisfying, and exactly what you crave on a chilly day—or any time comfort is on the menu.
Ingredients
2 tbsp butter
1 small onion, chopped
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 tsp dried thyme
½ cup wild rice blend
4 cups chicken broth
2 cups cooked, shredded chicken
1 cup milk or half-and-half
2 tbsp flour
Salt and pepper to taste
Optional: fresh parsley for garnish
Instructions
In a large pot, melt butter over medium heat. Sauté onion, carrots, and celery for 5–6 minutes until softened.
Stir in garlic and thyme, cook 1 minute.
Add wild rice and broth. Bring to a boil, then reduce to a simmer. Cover and cook for 35–40 minutes until rice is tender.
In a small bowl, whisk flour with milk. Stir into the soup along with the shredded chicken.
Simmer uncovered for 5–10 more minutes until thickened. Season with salt and pepper to taste.
Ladle into bowls and garnish with parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 330 / Serving
- Sugar: 5g / Serving
- Sodium: 450mg / Serving
- Fat: 15g / Serving
- Carbohydrates: 28g / Serving
- Fiber: 3g / Serving
- Protein: 22g / Serving