Ingredients
Base Ingredients
- 1 tbsp olive oil or butter
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 lb chicken breasts or thighs, cooked and shredded
- 1 cup wild rice blend, uncooked
- 6 cups chicken broth
- 1 tsp thyme
- 1 tsp rosemary
- 1 bay leaf
- Salt and pepper, to taste
Optional Creamy Finish
- 1 cup milk, half-and-half, or cream
- 2 tbsp flour (for thickening, optional)
Instructions
- Prepare the Vegetables: Heat the olive oil or butter in a large pot over medium heat. Add the diced onion, sliced carrots, sliced celery, and minced garlic. Sauté for about 5 minutes or until the vegetables soften and become fragrant.
- Cook the Rice and Broth: Add the uncooked wild rice blend, chicken broth, thyme, rosemary, bay leaf, salt, and pepper to the pot. Stir to combine all ingredients and bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and allow the soup to simmer gently for 40 to 45 minutes, or until the wild rice is tender and cooked through.
- Add Shredded Chicken: Stir in the cooked and shredded chicken breasts or thighs. Ensure the chicken is heated through by simmering for a few minutes more.
- (Optional) Make it Creamy: For a creamy version, whisk together the milk (or half-and-half or cream) and flour separately until smooth. Gradually stir this mixture into the soup and simmer for 3 to 5 minutes, allowing the soup to thicken.
- Final Adjustments and Serve: Remove the bay leaf from the pot. Taste and adjust seasoning with additional salt and pepper if needed. Serve the soup hot for a comforting meal.
Notes
- Using rotisserie chicken can save preparation time and add flavor.
- For a dairy-free version, substitute the milk or cream with coconut milk or another plant-based milk.
- The soup will thicken as it cools; add extra chicken broth when reheating to achieve desired consistency.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
