Creamy Chicken & Wild Rice Soup

Name: Creamy Chicken & Wild Rice Soup
Prep time: 20 min
Cook time: 50 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp unsalted butter; 1 tbsp olive oil; 1 medium yellow onion; 2 medium carrots; 2 celery stalks; 3 garlic cloves; 1 tsp dried thyme; 1/2 tsp dried rosemary; 1 cup wild rice blend; 7 cups low-sodium chicken broth; 1 1/2 lb boneless skinless chicken thighs; 1 bay leaf; 1 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp all-purpose flour; 1 cup whole milk; 1/2 cup heavy cream; 2 tbsp fresh parsley

A cozy chicken and wild rice soup with tender vegetables, herbs, and a lightly creamy broth. Hearty enough for dinner without becoming overly heavy.

Total

40 min

Servings

Level

Easy

Ingredients

2 unsalted butter
1 olive oil
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 dried thyme
1 dried rosemary
1 wild rice blend, rinsed
7 low-sodium chicken broth
1 boneless skinless chicken thighs
1 bay leaf
1 kosher salt, plus more to taste
1 black pepper, freshly ground
2 all-purpose flour
1 whole milk
1 heavy cream
2 fresh parsley, chopped

Instructions

Heat 1 tablespoon butter and the olive oil in a large Dutch oven over medium heat.

Add onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened.

7 min

Add garlic, thyme, and rosemary. Cook for 30 seconds until fragrant.

0 min

Add the rinsed wild rice blend, chicken broth, chicken thighs, bay leaf, salt, and pepper. Bring to a gentle boil.

Reduce to a steady simmer, partially cover, and cook until the chicken is fully cooked and the rice is tender. Depending on the wild rice blend, this will generally take 35-45 minutes.

40 min

Once the chicken reaches at least 165F, transfer it to a cutting board. Shred the chicken into bite-size pieces and return it to the soup.

In a separate small saucepan, melt the remaining 1 tablespoon butter over medium-low heat. Whisk in the flour and cook for approximately 1 minute.

1 min

Gradually whisk in the whole milk until smooth. Cook for 2-3 minutes until slightly thickened.

2 min

Stir this mixture into the soup. Add the heavy cream.

Keep the soup at a gentle heat for another 3-5 minutes. Do not aggressively boil after adding the dairy.

4 min

Remove the bay leaf. Stir in parsley. Taste and adjust salt and pepper. Serve hot.

Nutrition per serving

385

Calories

32g

Protein

28g

Carbs

16g

Fat

Chef's Notes & Storage

WILD RICE: Wild rice blends vary considerably in cooking time. Use the package instructions as a secondary timing reference and cook until the rice is genuinely tender. LEFTOVERS: The rice will continue absorbing broth in the refrigerator. Add additional broth when reheating if necessary. CHICKEN THIGHS: Thighs stay particularly tender during the longer simmer required for wild rice.

Part of:Weeknight Winners