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Chicken And Wild Rice Soup

featured in Chicken and Wild Rice Soup And Sandwich

Cozy up with this comforting Chicken and Wild Rice Soup, perfect for chilly evenings. This hearty bowl of deliciousness is packed with tender chicken, nutty wild rice, and a medley of veggies, making it a satisfying and flavorful meal.

Betsy Carter & Amanda Berrill
Tasty Team
97% would make again
Chicken And Wild Rice Soup

Inspired by tasty.co

Ingredients

for 6 servings

  • 1 lb boneless, skinless chicken thighs (455 g)
  • 1 tablespoon garlic powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried parsley
  • kosher salt, to taste
  • pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 cup diced carrots (120 g)
  • 1 cup diced celery (225 g)
  • 1 cup chopped yellow onion (150 g)
  • ½ lb mushroom (225 g), sliced
  • 2 cloves garlic, minced
  • ¾ cup uncooked wild rice (150 g)
  • 8 cups chicken broth (2 L), divided
  • 1 cup grated parmesan cheese, plus more for garnish
  • 1 cup heavy cream (240 g)
  • ½ cup sour cream (115 g)
  • ¼ cup finely chopped fresh parsley (10 g)

Nutrition Info

  • Calories 575
  • Fat 40g
  • Carbs 36g
  • Fiber 2g
  • Sugar 10g
  • Protein 36g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, season the chicken thighs with the garlic powder, thyme, dried parsley, salt, pepper, and olive oil. Toss until well coated.
  2. In a Dutch oven over medium-high heat, cook the chicken until golden brown, about 5 minutes per side. Transfer the chicken to a cutting board to cool for 5 minutes, then shred with 2 forks into small pieces.
  3. To the same pot, add the butter, carrots, celery, onion, mushrooms, and garlic. Season with salt and pepper, stir, and cook over medium heat until the veggies are soft, 5-10 minutes. Remove from the pot and set aside.
  4. Add the wild rice and 3½ cups of chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
  5. Once the rice is cooked, stir in the Parmesan, cooked vegetables, heavy cream, and remaining 4½ cups of broth. Bring to a boil. Stir in the sour cream, fresh parsley, and shredded chicken.
  6. Serve warm topped with more Parmesan.
  7. Enjoy!
  8. Love this recipe? Download the Tasty app to save it and discover others like it.

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Chicken And Wild Rice Soup

Inspired by tasty.co