Description
Nutty wild rice simmers with celery, carrots, and garlic in savory chicken broth, then swirls with cream and diced chicken for a velvety, herb-kissed soup that soothes on chilly days.
Ingredients
- 1 cup wild rice
- 2 tablespoons butter
- 1 medium onion chopped
- 2 celery stalks sliced
- 2 carrots sliced
- 2 garlic cloves minced
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt to taste
- Black pepper to taste
- 1 cup cooked chicken diced
- 1 cup heavy cream
- 2 tablespoons fresh parsley chopped
Instructions
- Rinse the wild rice under cold water and drain.
- Melt butter in a large pot over medium heat.
- Add onion, celery, and carrots and sauté until softened, about 5 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Pour in chicken broth, water, wild rice, thyme, and bay leaves.
- Bring to a boil, then reduce heat to low, cover, and simmer for 45–50 minutes until rice is tender.
- Remove bay leaves and stir in cooked chicken and heavy cream.
- Heat through for 5 minutes without boiling.
- Season with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh parsley before serving.
Notes
- For a vegetarian version, substitute vegetable broth and omit chicken.
- Leftovers keep well in the refrigerator for up to 3 days.
- You can add sliced mushrooms for extra flavor and texture.
- Adjust cream amount for a lighter or richer soup.