Creamy Chicken and Wild Rice Soup
Make creamy chicken and wild rice soup with tender vegetables, shredded chicken, savory broth, and a comforting half-and-half finish for a cozy winter dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 cup wild rice blend rinsed
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 cup half-and-half
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley chopped
Instructions
Instructions
- Warm the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes, until the vegetables begin to soften.
- Stir in the garlic and thyme and cook for 30 seconds, just until fragrant.
- Add the rinsed wild rice blend and chicken broth. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 35 to 40 minutes, until the rice is tender.
- Whisk the half-and-half and flour in a bowl until smooth. Slowly stir the mixture into the simmering soup.
- Add the shredded chicken, salt, and pepper. Simmer uncovered for 5 minutes, stirring occasionally, until the soup is creamy and slightly thickened.
- Taste and adjust the seasoning. Ladle into bowls, sprinkle with parsley if desired, and serve hot.