Chicken and Wild Rice Soup
Chicken and wild rice soup is creamy and full of shredded chicken, vegetables, and wild rice.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 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
Instructions
Step 1
Gather the ingredients.Step 2
Coat chicken breasts in salt and pepper, then cover in flour. Reserve excess flour for later.Step 3
Heat 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 4
Add diced onions and carrots. Sauté for 2 to 4 minutes over medium heat or until vegetables are softened.Step 5
Stir in mushrooms, minced garlic, and flour until combined. Cook for another 2 to 3 minutes over medium-low heat.Step 6
Pour 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 7
Add chicken, sage, thyme, and wild rice. Cover pot, reduce heat to low, and cook for 45 minutes or until rice is tender.Step 8
Remove lid and take out chicken breasts. Chop or shredStep 9
Return 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 10
Add more salt and pepper to taste and serve topped with chopped parsley.