Hearty, creamy soup with tender chicken, nutty wild rice, and aromatic vegetables in a rich, silky broth.
For deeper flavor, use low-sodium chicken broth and taste before adding salt. Shred or dice chicken into bite-sized pieces for even cooking and eating.
Wild rice takes longer to cook than white rice; do not substitute without extending cook time by 10–15 minutes. Stir occasionally during simmering to prevent wild rice from settling and sticking.
Ingredients
Scale
Measurement units
- 2 medium onion
- 4 medium carrots
- 4 stalks celery
- 2 lb boneless, skinless chicken breast
- 2 tablespoons butter
- 2 cloves garlic
- 1 teaspoon fresh thyme
- 6 cups chicken broth
- ¾ cup wild rice
Ingredients
Scale
Measurement units
- 2 medium onion
- 4 medium carrots
- 4 stalks celery
- 2 lb boneless, skinless chicken breast
- 2 tablespoons butter
- 2 cloves garlic
- 1 teaspoon fresh thyme
- 6 cups chicken broth
- ¾ cup wild rice
Instructions
Prep ingredients
Dice the onion (1 medium), diced, carrots (2 medium), diced, and celery (2 stalks), diced into small, uniform pieces.
Cut the boneless, skinless chicken breast (1 lb), cut into bite-sized pieces into bite-sized pieces.
Build the base: Sauté aromatics
Melt the butter (2 tablespoons) in a large pot or Dutch oven over medium heat.
Add the onion (1 medium), diced, carrots (2 medium), diced, and celery (2 stalks), diced; sauté until softened, about 5 minutes.
Stir in the garlic (2 cloves), minced and thyme; cook for 1 minute until fragrant.
Equipment: Large pot or Dutch oven
Add broth and rice
Pour in the chicken broth (6 cups) and add the wild rice (¾ cup), uncooked; stir well.
Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes.
Cook chicken and rice
Add the boneless, skinless chicken breast (1 lb), cut into bite-sized pieces pieces to the pot; stir gently.
Simmer for 15 minutes until the chicken is cooked through and wild rice is tender.
Finish with cream and seasonings
Stir in the heavy cream and bring to a gentle simmer.
Season with salt and black pepper to taste.
Ladle into bowls and serve hot.
Before you cook
Cook notes
- • Wild rice takes longer to cook than white rice; do not substitute without extending cook time by 10–15 minutes.
- • For deeper flavor, use low-sodium chicken broth and taste before adding salt.
- • Shred or dice chicken into bite-sized pieces for even cooking and eating.
- • Stir occasionally during simmering to prevent wild rice from settling and sticking.
- • Soup thickens as it cools; thin with additional broth or cream if needed when reheating.
- • For a lighter version, substitute half-and-half or whole milk for heavy cream.
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