Creamy Chicken & Wild Rice Soup

Name: Creamy Chicken & Wild Rice Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 Boneless, skinless chicken breasts; 0.5 cup Wild rice blend; 6 cup Low-sodium chicken broth; 0.5 cup Heavy cream; 1 cup Carrots, diced; 0.5 cup Celery, diced; 0.5 cup Yellow onion, diced; 2 cloves Garlic, minced; 3 tbsp Butter; 3 tbsp All-purpose flour; 2 tbsp Fresh parsley, chopped; Salt; Black pepper

A velvety, comforting soup packed with tender chicken, earthy wild rice, and a medley of vegetables, perfect for a warming meal.

Prep 15 min · Cook 40 min · Serves 6

Ingredients

2 Boneless, skinless chicken breasts
0.5 cup Wild rice blend
6 cup Low-sodium chicken broth
0.5 cup Heavy cream
1 cup Carrots, diced
0.5 cup Celery, diced
0.5 cup Yellow onion, diced
2 cloves Garlic, minced
3 tbsp Butter
3 tbsp All-purpose flour
2 tbsp Fresh parsley, chopped
Salt
Black pepper

Instructions

Cook wild rice blend according to package directions. Set aside.

In a large pot or Dutch oven, melt butter over medium heat. Add chicken breasts and cook until lightly browned on both sides. Remove chicken, shred, and set aside.

Add carrots, celery, and onion to the pot and cook until softened, about 5-7 minutes. Stir in garlic and cook for 1 minute more.

Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth, stirring constantly until smooth.

Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing vegetables to become tender and soup to thicken.

Stir in shredded chicken, cooked wild rice, and heavy cream. Heat through for 5 minutes. Season with salt and pepper to taste. Stir in fresh parsley before serving.