Chicken and Wild Rice Soup Recipe
A creamy soup combines shredded chicken, vegetables, and wild rice for a hearty, comforting meal.
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Instructions
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Season chicken breasts with salt and pepper, then dredge in flour, reserving excess.
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Heat olive oil in a large pot. Brown chicken for 2 minutes per side, then remove, leaving oil.
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Sauté diced onions and carrots in the same pot for 2-4 minutes until softened.
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Stir in mushrooms, minced garlic, and the reserved flour; cook for 2-3 minutes.
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Pour in chicken broth, scraping the pot bottom, and bring the liquid to a boil.
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Return the chicken to the pot with sage, thyme, and wild rice; cover, reduce heat to low, and simmer for 45 minutes until rice is tender.
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Remove chicken, shred or chop it, then return it to the pot.
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Stir in heavy cream and cook for 5 minutes until heated through and slightly thickened. (Optionally, whisk 1/4 cup flour with 3 tablespoons water and stir into soup for added thickness.)
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Season with salt and pepper to taste and serve garnished with chopped parsley.