Creamy Chicken and Wild Rice Soup
This Creamy Chicken and Wild Rice Soup is a hearty, comforting soup made with tender chicken, wild rice, mushrooms, and vegetables in a rich, creamy broth. Finished with Parmesan and fresh thyme, it’s a cozy meal perfect for chilly days.
Servings 6
Calories 511kcal
Ingredients
- 1 lb chicken breast
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tbsp avocado oil
- 1 cup wild rice
- 16 oz mushrooms, sliced
- 3 large carrots, cut into thin rounds
- 2 stalks of celery, finely sliced
- 1 yellow onion, finely diced
- 6 cups chicken stock
- 1 cup heavy cream
- 1 cup parmesan cheese, freshly grated
- 1 tsp fresh thyme
- 3 tbsp butter
- 4 cloves garlic, minced
Instructions
- Season the chicken with salt, pepper, and garlic powder on all sides.
- Preheat a large pot to medium-high heat and add the avocado oil. Once hot, add the chicken and cook for about 5-7 minutes per side, until fully cooked. Remove the chicken from the pan, shred with two forks, and set aside.
- To the same pot, add 3 tbsp butter and the minced garlic. Sauté for about a minute, or until fragrant.
- Next, add the mushrooms, onion, carrots, celery, and fresh thyme. Sauté for 7-10 minutes until everything is soft.
- Finally, add the cooked chicken back into the pot along with 6 cups of chicken stock and 1 cup of wild rice. Bring to a boil, then reduce the heat to low and simmer for about 30-40 min, stirring occasionally, until the rice is fully cooked.
- Once the rice is finished, add the freshly grated parmesan cheese and heavy cream. Mix well. Taste it and add more salt and pepper if needed. Enjoy!
Nutrition
Calories: 511kcal | Carbohydrates: 33g | Protein: 30g | Fat: 30g | Fiber: 4g