Description
A comforting and hearty soup made with tender chicken, wild rice, and a creamy broth. Perfect for chilly days!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 cup wild rice, rinsed and drained
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- Stir in garlic, thyme, oregano, salt, and pepper; cook for another minute until fragrant.
- Pour in chicken broth and add the wild rice. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until rice is tender.
- Add cooked chicken and heavy cream to the pot. Stir to combine and heat through, about 5-10 minutes.
- Stir in frozen peas and cook for an additional 2-3 minutes until heated.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- You can add more vegetables like mushrooms or spinach for extra nutrition.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2
- Sodium: 600
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 18
Keywords: creamy chicken and wild rice soup, chicken soup recipe, wild rice soup, comfort food, easy soup recipe