Description
A rich, hearty, and cozy soup perfect for winter comfort, featuring creamy chicken and wild rice with carrots and celery.
Ingredients
- 1 cup wild rice
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the wild rice according to package instructions and set aside.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened.
- Add garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the cooked wild rice and shredded chicken to the pot.
- Reduce heat and stir in the heavy cream. Simmer for 10 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- For a thicker soup, you can add a roux made of butter and flour before adding the cream.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg