Chicken and Wild Rice Soup
Chicken and wild rice soup is creamy and full of shredded chicken, vegetables, and wild rice.
- Serves: 1 person
- 1pound boneless, skinless chicken breast (boneless, skinless)
- 1teaspoon kosher salt
- 1teaspoon freshly ground black pepper
- ¼cup all-purpose flour
- 2tablespoons olive oil
- 1small onion, diced
- 2carrots, peeled and diced
- 8ounces baby bella mushrooms, diced
- 4cloves garlic, minced
- 6cups chicken broth
- 1teaspoon fresh sage, minced
- 1teaspoon fresh thyme, minced
- 1cup wild rice (uncooked)
- ¾cup heavy cream
- ¼cup chopped parsley
Step 1Gather the ingredients.
Step 2Coat chicken breasts in salt and pepper, then cover in flour. Reserve excess flour for later.
Step 3Heat olive oil in a large pot or Dutch oven that can contain entire soup (about 8 cups). Add chicken to pot and cook for 2 minutes per side or until golden brown. Chicken will not be cooked through. Remove chicken from pot, leaving oil behind.
Step 4Add diced onions and carrots. Sauté for 2 to 4 minutes over medium heat or until vegetables are softened.
Step 5Stir in mushrooms, minced garlic, and flour until combined. Cook for another 2 to 3 minutes over medium-low heat.
Step 6Pour in chicken broth, stirring bottom of pot as you add broth to release any small bits that have stuck. Bring liquid to a boil.
Step 7Add chicken, sage, thyme, and wild rice. Cover pot, reduce heat to low, and cook for 45 minutes or until rice is tender.
Step 8Remove lid and take out chicken breasts. Chop or shred
Step 9Return chicken back to pot, then stir in heavy cream. Cook for another 5 minutes over medium-low heat until soup is heated through and slightly thickened. (If you like a thicker soup you can whisk together another 1/4 cup of flour with 3 tablespoons of water, then whisk into soup until thickened.)
Step 10Add more salt and pepper to taste and serve topped with chopped parsley.