Chicken Wild Rice Soup
This creamy Chicken Wild Rice Soup is thick, flavorful, and easy to make. Full of vegetables and tender chicken, its savory warmth is delicious.
Start off by adding 1/4 cup of olive oil to a large pot and bring the heat to medium-high.
Then add 1 pound of chopped chicken thighs. And cook until the chicken is fully cooked through.
Mow add 1 finely chopped yellow onion, 3 medium diced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Sauté until the onion becomes translucent.
Then add in 8 oz of sliced baby Bella mushrooms and stir them for about 3-4 minutes until they become tender.
Then add in 3/4 cup of any wild rice blend. Then add 1/4 cup all-purpose flour. Stir for about 1 minute.
Now pour in 10 cups of chicken broth and let the rice simmer over medium heat for about 40 minutes or until fully cooked through.
Then season with 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme leaves, and 1/2 teaspoon dried oregano.
Pour in 1 cup of heavy cream and let the soup come to a simmer one last time.
Substitutions and variations
- Heavy cream substitutes- If you don't have heavy cream, you can also use coconut milk, or for a lighter version, you can use fat-free or regular Half & Half.
- Use chicken breasts- While chicken thighs are juicier, you can also use leaner chicken breasts. You may want to shred them after cooking as they don't fall apart as easily as thighs.
- Substitute a different rice- Different rice will work in this, too. Brown, white, or whatever you have on hand can be substituted if you have no wild rice.
- Add other herbs. Chicken and Wild Rice soup also tastes great with other seasonings, including dried chives, parsley, and basil.
Calories: 289kcal | Carbohydrates: 21g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 1431mg | Potassium: 640mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3866IU | Vitamin C: 23mg | Calcium: 43mg | Iron: 2mg