Chicken and Wild Rice Soup
A comforting and creamy soup filled with tender chicken, hearty wild rice, and fresh vegetables, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cups Cooked turkey, shredded You can substitute turkey for chicken if preferred.
- 1 cup Long-grain wild rice
- 1 Onion, diced
- 2 Celery stalks, diced
- 2 Carrots, diced
- 4 cups Chicken broth
- 1 cup Heavy cream Adds richness to the soup.
- 1 tablespoon Fresh thyme, chopped Feel free to use dried thyme if fresh is not available.
- 1 tablespoon Fresh rosemary, chopped Fresh herbs enhance the flavor.
- Salt and pepper to taste Adjust to preference.
Instructions
Preparation
- Heat a large pot over medium heat. Add a little oil and toss in the diced onion, celery, and carrots. Sauté until softened and onions turn translucent.
- Whisk in the long-grain wild rice and pour in the chicken broth. Bring to a bubbling boil.
- Once boiling, reduce the heat and let it simmer for about 45 minutes, stirring occasionally.
- Check if the rice is tender. Stir in the shredded turkey, heavy cream, thyme, and rosemary.
- Season with salt and pepper to taste. Let it simmer for another 10 minutes.
Serving
- Serve hot in bowls, garnished with fresh herbs.
Notes
Use bone-in turkey for juicier meat. If you prefer a thicker soup, let it simmer longer to evaporate more liquid. This soup pairs well with fresh bread or a light salad.