Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 cups chicken broth
- 1 cup wild rice, rinsed
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream (optional)
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Step 2: Add chicken pieces to the pot and cook until lightly browned on all sides.
- Step 3: Pour in chicken broth, add wild rice, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 45-50 minutes, or until wild rice is tender and chicken is cooked through.
- Step 4: If using, stir in heavy cream. Heat gently for a minute or two. Do not boil.
- Step 5: Ladle soup into bowls and garnish with fresh parsley before serving.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the soup gently over low heat on the stovetop, stirring occasionally, to prevent the rice from becoming mushy.
- Serve with a side of crusty bread or grilled cheese for dipping into the savory broth.
- For a richer flavor, try browning the chicken in the pot before adding the vegetables – it adds depth to the soup!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American