Ingredients
Soup Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 lb chicken breast or thighs
- 3/4 cup wild rice
- 8 cups chicken broth
- 1 tsp dried thyme
- Salt and pepper, to taste
Instructions
- Heat the oil: Warm 1 tablespoon of olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add the diced onion, carrots, and celery to the pot and cook until they soften, about 5-7 minutes, stirring occasionally to prevent sticking.
- Add garlic: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant, careful not to burn the garlic.
- Add main ingredients: Place the chicken (breast or thighs), 3/4 cup wild rice, 8 cups chicken broth, 1 teaspoon dried thyme, and salt and pepper into the pot.
- Simmer soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 45 to 50 minutes, or until the wild rice is tender and the chicken is cooked through.
- Shred chicken: Remove the chicken from the pot and shred it finely using two forks, then return the shredded chicken to the soup and stir.
- Serve: Ladle the hot soup into bowls and serve immediately, optionally with crusty bread or a fresh side salad.
Notes
- Wild rice blends with other rice varieties can be used if preferred.
- For a creamier texture and richer flavor, add cream or half-and-half at the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free
