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Chicken and Wild Rice Soup Recipe

    Table of Contents

    Ingredients:

    • 1 cup wild rice
    • 1 lb boneless, skinless chicken breasts, diced
    • 1 onion, finely chopped
    • 3 cloves garlic, minced
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 6 cups chicken broth
    • 2 cups water
    • 1 teaspoon dried thyme
    • 1 teaspoon dried parsley
    • Salt and pepper to taste
    • 1 cup half-and-half (optional)
    • 2 tablespoons olive oil

    Instructions:

    Rinse the wild rice under cold water until the water runs clear. Set aside.

    In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

    In the same pot, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.

    Add the chicken broth, water, dried thyme, dried parsley, salt, pepper, and reserved chicken to the pot. Bring the mixture to a boil.

    Once boiling, add the rinsed wild rice to the pot. Reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender.

    If using half-and-half, stir it into the soup during the last 10 minutes of cooking.

    Taste the soup and adjust seasoning if necessary. If the soup is too thick, you can add more chicken broth or water to reach your desired consistency.

    Serve hot, garnished with fresh parsley if desired. Enjoy your comforting Chicken and Wild Rice Soup!

    Note: This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

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