Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1.5 lbs), diced
- 1 cup wild rice blend
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream or milk
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prep your ingredients by dicing the chicken and chopping the vegetables.
- In a large pot over medium heat, add olive oil and sauté onions until translucent (3-4 minutes). Then add garlic and cook until fragrant.
- Pour in chicken broth and add the wild rice blend. Stir well and bring to a gentle boil; add dried thyme.
- Reduce heat and simmer uncovered for 40-50 minutes until wild rice is tender.
- Gradually stir in cream or milk along with diced chicken. Cook on low heat for an additional 10 minutes until warmed through.
- Adjust seasoning with salt and pepper before serving hot. Garnish with fresh thyme if desired.
Notes
- For enhanced flavor, consider using fresh herbs like parsley or thyme.
- If you’re in a hurry, rotisserie chicken can be used as a time-saver.
- To make it vegetarian, substitute chicken with mushrooms and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg