Chicken Wild Rice Soup Recipe

INGREDIENTS

• 3 tablespoons unsalted butter divided
• 1 ½ pounds boneless, skinless chicken breasts
• 1 teaspoon kosher salt divided
• ¼ teaspoon ground black pepper
• 2 carrots chopped
• 3 celery stalks chopped
• ½ onion chopped
• ¼ teaspoon dried thyme
• ¼ teaspoon dried sage
• ¼ teaspoon dried rosemary
• 2 cloves garlic minced
• 1 cup wild rice
• ¼ cup all-purpose flour
• ¼ cup white wine
• 6 cups low-sodium chicken broth
• ¾ cup heavy cream

INSTRUCTIONS

• Heat 2 tablespoons of butter in a large pot over medium heat. Add the chicken breasts, ½ teaspoon salt, and pepper.3 tablespoons unsalted butter,1 ½ pounds boneless, skinless chicken breasts,1 teaspoon kosher salt,¼ teaspoon ground black pepper
• Cook the chicken on each side for 3-4 minutes until browned, but not cooked through. Remove the chicken from the pot and set aside.
• To the same pot, add the remaining 1 tablespoon of butter. Once melted, add the carrots, celery, and onion. Sprinkle with ½ teaspoon salt and the dried herbs. Cook until the carrots are tender, about 6-7 minutes.2 carrots,3 celery stalks,½ onion,¼ teaspoon dried thyme,¼ teaspoon dried sage,¼ teaspoon dried rosemary
• Add the garlic, wild rice, and flour and cook for another minute. Pour in the wine and cook for 1-2 more minutes.2 cloves garlic,1 cup wild rice,¼ cup all-purpose flour,¼ cup white wine
• Gradually stir in the chicken broth.6 cups low-sodium chicken broth
• Place the chicken back into the pot. Bring the mixture to a boil. Once boiling, turn down the heat and let it simmer, covered, for about 45 minutes until the wild rice is cooked and the chicken is fork tender.
• Remove the chicken from the pot, shred it with 2 forks, and add the shredded chicken back into the pot.
• Pour in the heavy cream and give the soup a good stir. Season the soup to taste with salt and pepper and serve.¾ cup heavy cream

NOTES

Storage: Let soup cool to room temperature, pour into airtight containers, and refrigerate for up to 3 days or freeze for up to 3 months. Because this soup is cream-based, I recommend reheating it on the stovetop instead of the microwave.