Description
A creamy and hearty chicken wild rice soup filled with tender chicken, earthy wild rice, and vibrant vegetables, perfect for cozying up on a chilly day.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 yellow onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 6 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1 teaspoon Better Than Bouillon Roasted Chicken Base (optional)
- 1 cup wild rice blend, uncooked
- 2 cups shredded rotisserie chicken
- 1.5 cups heavy cream
- 1 teaspoon balsamic vinegar
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Fresh chopped parsley for garnish
Instructions
- Heat the butter in a large pot or Dutch oven over medium-high heat until melted and foaming.
- Add the onion, carrots, and celery. Season with kosher salt and pepper. Cook for 5-7 minutes until vegetables soften and onion is translucent.
- Reduce heat to medium-low. Add garlic, Italian seasoning, sage, and thyme. Stir for about 30 seconds until fragrant.
- Sprinkle flour over the vegetables. Cook for 2 minutes, stirring frequently.
- Pour in a couple of splashes of chicken stock, scraping the bottom of the pot to remove any browned bits. Add the remaining chicken stock.
- Add Better Than Bouillon (if using) and wild rice blend to the pot. Stir and season with salt and pepper.
- Increase heat to medium-high, cover the pot, and bring to a gentle simmer.
- Once simmering, reduce heat to low, cover, and simmer for 50-60 minutes until rice is tender.
- Stir in shredded chicken, heavy cream, and balsamic vinegar. Cook over low heat for 2-3 minutes until warmed through.
- Season with additional salt and pepper as needed. Serve garnished with parsley.
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg