Description

Warm up from the inside out with this incredibly comforting chicken and wild rice soup. It’s the kind of meal that wraps you in a hug, perfect for those chilly evenings or when you just need a bowl of something genuinely satisfying. Forget complicated recipes; this stovetop version is all about ease and hearty flavor. This recipe is designed for real life – busy weeknights, lazy weekends, or even a cozy snow day. It’s a healthy, delicious, and complete meal that will quickly become a family favorite, earning rave reviews from even the pickiest eaters.

Ingredients

Scale

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts, diced into 1/2-inch pieces

1 cup chopped yellow onion (about 1 medium)

1 cup chopped carrots (about 2 medium)

1 cup chopped celery (about 2 stalks)

2 cloves garlic, minced

6 cups chicken broth, low sodium

1 cup uncooked wild rice blend (check package for specific cook times, as some blends vary)

1/2 cup heavy cream (or half-and-half for a lighter option)

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

Salt to taste

1/4 cup fresh parsley, chopped, for garnish

Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced chicken and cook until it’s lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside, leaving any drippings in the pot.

2. Add the chopped onion, carrots, and celery to the pot. Saute for 8-10 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.

3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the uncooked wild rice blend, dried thyme, and black pepper.

4. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the wild rice is tender and has “blossomed” (split open). Check package instructions for specific wild rice cooking times.

5. Once the wild rice is tender, return the cooked chicken to the pot. Stir in the heavy cream.

6. Taste the soup and season with salt as needed. Continue to cook for another 5 minutes, uncovered, allowing the soup to heat through and the flavors to meld.

7. Ladle the warm soup into bowls. Garnish generously with fresh chopped parsley before serving.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: main dish
Method: stovetop
Cuisine: american

Nutrition

Serving Size: 1 bowl

Keywords: chicken, wild rice, soup, comfort food, hearty, easy, weeknight, healthy, one-pot, winter