Ingredients
Proteins
- 1 pound cooked chicken, shredded
Grains
- 1 cup uncooked wild rice blend
Vegetables
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
Liquids and Dairy
- 4 cups chicken broth
- 1 cup milk or cream
- 2 tablespoons butter
Seasonings
- Salt, to taste
- Pepper, to taste
- Thyme, to taste
Instructions
- Sauté the vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add broth and rice: Pour in the chicken broth and add the uncooked wild rice blend. Stir to combine, then bring the mixture to a boil.
- Simmer the soup: Reduce the heat to low and cover the pot. Let the soup simmer gently for 30-35 minutes, or until the wild rice is tender and cooked through.
- Incorporate chicken and cream: Stir in the shredded cooked chicken along with the milk or cream. Season the soup with salt, pepper, and thyme to your preference.
- Final simmer and serve: Allow the soup to simmer for an additional 5 minutes to heat through and meld the flavors. Serve warm for a hearty, comforting meal.
Notes
- Use rotisserie chicken for convenience and added flavor.
- To freeze the soup, omit the cream or milk until reheating to maintain texture.
- Adjust thickness by adding more broth or cream as needed.
- This soup pairs well with crusty bread or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
