Description
A creamy, comforting one-pot soup packed with tender chicken, earthy wild rice, and fresh vegetables.
Ingredients
- 1 cup wild rice blend, rinsed
- 2 tbsp olive oil
- 1 cup diced yellow onion
- 8 ounces cremini mushrooms, sliced
- 1 cup diced celery
- 1 cup diced carrots
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups cooked shredded chicken
- 3–4 sprigs fresh thyme
- 6 cups low sodium chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup half and half
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, mushrooms, garlic, and thyme sprigs. Sauté for 5-7 minutes until vegetables are softened.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly, to cook off the raw flour taste.
- Add the apple cider vinegar to deglaze the pan. Add the wild rice and slowly pour in the chicken broth, stirring constantly to dissolve any flour lumps.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes until the rice is tender.
- Stir in the shredded chicken and simmer uncovered for another 10 minutes. Remove the thyme stems.
- Turn off the heat and stir in the half and half. Season with salt and pepper to taste before serving.
Notes
If the soup is too thick after storing, add a splash of broth or water when reheating. You can substitute the apple cider vinegar with lemon juice or extra broth.
- Prep Time: 20 min
- Resting Time: 5 min
- Cook Time: 45 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 355
- Sugar: 6g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
Keywords: Chicken and Wild Rice Soup, creamy chicken soup, wild rice recipe, cozy dinner, easy soup recipe