Description
A hearty, creamy soup packed with tender chicken and nutty wild rice that comes together in under an hour.
Ingredients
- 2 tablespoons butter or olive oil
- 3 cups mirepoix (1 cup each: diced onion, carrot, celery)
- 2 packages (6 oz each) seasoned long grain and wild rice blend with flavor packets
- 4½ cups chicken or vegetable broth
- 1¾ cups heavy cream or half-and-half
- 2½ cups cooked chicken, torn into pieces
- Salt and black pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat butter in large pot over medium heat. Add vegetables and cook 10-12 minutes until softened.
- Add rice with seasoning packets and broth. Bring to boil, cover, reduce heat to low. Simmer 20-25 minutes until rice is tender.
- Turn off heat. Stir in cream, then add chicken. Let warm through 2 minutes.
- Season with salt and pepper. Serve immediately with fresh herbs if desired.
Notes
- Rice will continue absorbing liquid as it sits – thin with extra broth when reheating.
- For lighter version, use half-and-half instead of heavy cream.
- Turkey makes an excellent substitute for chicken.
- Soup keeps 3 days refrigerated but doesn’t freeze well due to cream content.
- Prep Time: 20 minutes
- Cook Time: 25 minutes