Creamy Chicken and Wild Rice Soup
This Creamy Chicken and Wild Rice Soup is a comforting dish made with tender shredded chicken, vegetables, and wild rice in a creamy broth.
Ingredients
- 1 cup uncooked wild rice
- 4 tablespoons butter
- 1 cup carrot chopped
- 1 cup celery chopped
- 1 large onion diced
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried marjoram
- ½ teaspoon dried rosemary
- 2 bay leaves
- ⅓ cup flour
- 6 cups chicken broth
- 2 cups shredded chicken
- 1 cup heavy cream
Instructions
- Cook the wild rice according to the package directions.
- Melt the butter in a large Dutch oven over medium-high heat. Add the onions, celery, and carrots, cooking for 5 minutes until they soften. Stir occasionally to prevent burning.
- Add the garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir for 2 minutes.
- Slowly pour in the chicken broth, stirring to prevent clumps.
- Mix in the thyme, rosemary, sage, marjoram and bay leaves. Let the soup simmer while the rice cooks, allowing the flavors to meld together.
- After simmering, carefully remove and discard the bay leaves.
- Stir in the shredded chicken and cooked wild rice.
- Pour in the heavy cream and mix well. Let the soup simmer for an additional 10 minutes over medium heat.
- Taste the soup and add the salt and pepper to your preferred taste
- Ladle the soup into bowls and enjoy it with crusty bread or crackers.