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–+ servings

Creamy Chicken And Wild Rice Soup Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Servings 6
Calories 390 kcal

Equipment

Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid – Dual Handles – Oven Safe up to 500° F or on Stovetop - Use to Marinate, Cook, Bake, Refrigerate and Serve – Island Spice Red16%
Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid – Dual Handles – Oven Safe up to 500° F or on Stovetop - Use to Marinate, Cook, Bake, Refrigerate and Serve – Island Spice Red
$79.90
Dutch Oven

Ingredients
  

  • 1 cup wild rice rinsed and drained
  • 1 lb boneless skinless chicken breast, diced
  • 1 medium onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Instructions
 

  • Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened.
  • Add Garlic: Stir in the minced garlic and sauté for an additional minute until fragrant.
  • Cook Chicken: Add the diced chicken to the pot and cook until browned on all sides.
  • Add Rice and Broth: Stir in the wild rice, chicken broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 30 minutes until the rice is tender.
  • Stir in Cream: Once the rice is cooked, stir in the heavy cream and adjust the seasoning to taste. Heat gently without boiling.
  • Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy hot!

Nutrition

Calories: 390kcalCarbohydrates: 26gProtein: 23gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 98mgSodium: 988mgPotassium: 577mgFiber: 3gSugar: 5gVitamin A: 4035IUVitamin C: 5mgCalcium: 61mgIron: 1mg
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