Creamy Chicken and Wild Rice Soup
Creamy chicken and wild rice soup made with tender chicken, hearty wild rice, carrots, celery, onion, garlic, and a rich creamy broth. An easy one-pot dinner perfect for chilly nights.
Ingredients
- 1 cup wild rice blend
- 6 cups chicken stock
- 1 teaspoon Better Than Bouillon chicken base
- 2 cups heavy cream
- 3 tablespoons butter divided
- 1 medium onion diced
- 2 carrots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Salt to taste
- ¼ cup fresh parsley or cilantro chopped
- 2 bay leaves
- 1 teaspoon lemon juice
Instructions
- Season both sides of the chicken breasts with salt and pepper.
- Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon of butter.
- Once melted, sear the chicken breasts on both sides until browned. Remove the chicken and set aside.
- Add the remaining 2 tablespoons of butter to the pot.
- Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, until the vegetables begin to soften.
- Add the minced garlic and cook for 30–60 seconds, until fragrant.
- Pour in the chicken stock and stir in the Better Than Bouillon chicken base.
- Add the wild rice blend, dried thyme, black pepper, and salt to taste.
- Return the chicken breasts to the pot. Bring to a simmer, cover, and cook until the rice is tender and the chicken is cooked through.
- Remove the chicken, shred or chop it into bite-sized pieces, and return it to the pot.
- Stir in the heavy cream and gently simmer for a few minutes. Do not bring the soup to a hard boil.
- Stir in the fresh parsley or cilantro and lemon juice.
- Taste and adjust the seasoning if needed. Serve hot.