Description
A hearty and creamy soup made with wild rice, chicken, and fresh vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (button or cremini work well)
- 1 pound boneless, skinless chicken breasts, cubed
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup wild rice, rinsed
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup fresh spinach or kale (optional)
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
- Stir in the sliced mushrooms and sauté until they are tender and golden, about 5-7 minutes.
- Incorporate the cubed chicken into the pot. Cook for another 5-7 minutes until the chicken is lightly browned.
- Sprinkle in thyme, parsley, salt, and black pepper. Stir to combine.
- Add the rinsed wild rice to the pot, stirring well to combine with the other ingredients.
- Carefully add the chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low.
- Cover and let simmer for 30-40 minutes or until the rice is tender and has absorbed most of the liquid.
- Once the rice is cooked, stir in the heavy cream. Allow the soup to heat through for another 5 minutes.
- If desired, mix in fresh spinach or kale until wilted.
- Taste the soup and adjust seasoning as needed, adding extra salt, pepper, or herbs to your liking.
Notes
- This soup can be garnished with fresh parsley for added flavor.
- For a richer taste, add more heavy cream or top with grated cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg