Warm up your kitchen and your heart with a bowl of Roasted Chicken Wild Rice Soup! This comforting dish combines tender shredded chicken, nutty wild rice, and a medley of fresh vegetables, all simmered to perfection in a creamy broth. Perfect for chilly evenings or when you're in need of some soul-soothing comfort food, this soup is not just a meal; it’s a hug in a bowl! Join us as we guide you through the steps to create this delightful recipe that will have your family asking for seconds and your friends begging for the secret!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole roasted chicken, shredded
- 1 cup wild rice
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Prepare the vegetables by finely dicing the onion, carrots, and celery. Set aside.
- In a large Dutch oven or heavy-bottomed pot, heat a small amount of olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté until the vegetables are soft and the onions become translucent, approximately 5-7 minutes.
- Rinse the wild rice thoroughly under cold water. Add the wild rice to the pot with the sautéed vegetables.
- Pour in the chicken broth and add the dried thyme. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for about 45-50 minutes or until the wild rice is tender and has started to burst open.
- While the rice is cooking, shred the roasted chicken into bite-sized pieces, discarding any bones or skin.
- Once the wild rice is cooked, add the shredded chicken to the pot and stir to combine.
- Pour in the heavy cream and stir gently. Simmer for an additional 5-10 minutes to allow the flavors to meld together.
- Season with salt and pepper to taste. Adjust seasoning as needed.
- Remove from heat and let the soup rest for 5 minutes before serving. This allows the soup to thicken slightly and the flavors to further develop.
- Ladle the soup into warm bowls and serve hot. Optional: Garnish with fresh chopped parsley or a sprinkle of additional thyme.
Tips
- Use Leftover Chicken: This recipe is perfect for using up leftover roasted chicken. It saves time and adds an extra layer of flavor to the soup.
- Rinse Wild Rice: Make sure to rinse the wild rice thoroughly before adding it to the pot. This helps remove excess starch and prevents the soup from becoming too thick.
- Sauté for Flavor: Don’t skip the sautéing step! Cooking the onions, carrots, and celery until they’re soft enhances the soup’s flavor profile.
- Simmer Gently: Keep the heat low while simmering the wild rice to ensure it cooks evenly and retains its unique texture.
- Creaminess Adjustment: For a lighter version, you can substitute half of the heavy cream with low-fat milk or a non-dairy alternative.
- Season Gradually: Taste the soup as you season it with salt and pepper. This way, you can adjust the flavors to your preference without overpowering the dish.
- Garnish for Presentation: A sprinkle of fresh parsley or thyme not only adds a pop of color but also enhances the flavor right before serving.
- Make Ahead: This soup can be made ahead of time and stored in the fridge for up to three days. The flavors will deepen, making it even more delicious!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 29g
Protein: 38g
Fat: 26g
Saturated Fat: 11g
Cholesterol: 130mg
