Description
A heartwarming and creamy soup filled with tender poached chicken, earthy wild rice, and aromatic vegetables. Perfect for chilly fall evenings.
Ingredients
Scale
- 1 cup cooked wild rice
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing until they’re softened and fragrant, about 5–7 minutes.
- Stir in the minced garlic and cook for an additional minute, letting those aromatic scents fill your kitchen.
- Add the shredded chicken, cooked wild rice, and chicken broth. Bring everything to a gentle simmer for about 15 minutes to meld those delightful flavors.
- Pour in the heavy cream, stirring to combine all the ingredients beautifully, and allow it to heat through.
- Season with salt and pepper to taste, adjusting to your preference as you go.
- Serve hot, garnished with a sprinkle of fresh parsley for that perfect pop of color and freshness.
Notes
This soup can be prepared a day in advance. Hold off on adding the heavy cream until you reheat it for serving. It also stores well in the fridge for up to 3 days or can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg