Chicken & Wild Rice Soup
This comforting Chicken & Wild Rice Soup is a hearty meal perfect for any time of year. Packed with tender chicken, nutty wild rice, fresh vegetables, and aromatic herbs, it provides both flavor and warmth. Ideal for a cozy dinner or a family gathering, this soup is sure to please everyone at the table.
Equipment
- 1 large pot or Dutch oven
- 1 stirring spoon
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
- bowls for serving
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups chicken broth
- 1 cup uncooked wild rice
- 2 cups cooked chicken, shredded (about 2 medium chicken breasts)
- 1 cup frozen peas
- to taste salt and pepper
- for garnish fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic, carrots, and celery. Cook for an additional 5 minutes, stirring occasionally.
- Add the dried thyme and rosemary, mixing well to combine.
- Pour in the chicken broth and bring to a boil.
- Once boiling, add the uncooked wild rice. Reduce the heat to low and cover the pot. Simmer for 25 minutes, or until the rice is tender.
- Stir in the shredded cooked chicken and frozen peas. Let the soup simmer for another 5 minutes for the peas to heat through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley in bowls using a ladle.
Notes
You can substitute cooked rotisserie chicken for convenience.
For extra creaminess, add a splash of heavy cream or a dollop of sour cream before serving.
Feel free to add other vegetables like mushrooms or spinach for added nutrition.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days.