Description
A comforting soup packed with tender chicken, earthy wild rice, and fresh vegetables, perfect for cold days.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup wild rice, rinsed and drained
- 1 medium onion, chopped
- 3 carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by preparing all your ingredients. Chop the onion, dice the carrots and celery, and mince the garlic.
- Add the chicken breasts, wild rice, chopped onion, diced carrots, diced celery, minced garlic, chicken broth, thyme, rosemary, and black pepper to a large pot or slow cooker.
- If using a slow cooker, cook on low for 360 minutes. If using a pot, bring to a boil, then reduce to a simmer and cook for 60 to 90 minutes until the chicken is cooked through and the rice is tender.
- Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot.
- Stir in the heavy cream and season with salt to taste.
- Serve hot, garnished with fresh chopped parsley.
Notes
Feel free to customize with different proteins or add greens like spinach or kale.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 105mg