Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup wild rice blend
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 3–4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- Salt and pepper to taste
Instructions
- Sauté aromatics: In a large pot over medium heat, heat olive oil. Add onion, garlic, carrots, and celery; sauté until soft (about 5 minutes).
- Add chicken and rice: Incorporate chicken breasts and rinsed wild rice; mix well.
- Pour in broth: Gradually add chicken broth while scraping the bottom of the pot. Bring to a gentle boil then reduce heat.
- Simmer: Cover and simmer for 45 minutes until rice is tender and chicken is cooked through. Stir occasionally.
- Create creaminess: Remove chicken, shred it into pieces, return to pot. Stir in heavy cream and season with thyme, parsley, salt, and pepper; simmer for an additional 10 minutes.
- Serve: Ladle into bowls and garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg