Description
A creamy, cozy fall soup made with tender chicken, hearty wild rice, and seasonal vegetables. Perfect for chilly days and meal prep!
Ingredients
1 tbsp olive oil
1 medium onion, diced
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 lb chicken breasts or thighs
6 cups low-sodium chicken broth
3/4 cup wild rice, rinsed
1 bay leaf
1 tsp dried thyme
Salt and pepper to taste
1/2 cup heavy cream or coconut milk (optional)
Instructions
1. Heat oil in a large pot. Add onion, carrot, and celery. Sauté until soft.
2. Stir in garlic and cook for 1 minute.
3. Add chicken, broth, rice, bay leaf, thyme, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 40–45 minutes.
5. Remove chicken, shred it, and return to pot.
6. Stir in cream if using. Simmer 5 more minutes.
7. Remove bay leaf, taste, and adjust seasoning. Serve warm.
Notes
You can use rotisserie or leftover cooked chicken to save time.
For dairy-free, use coconut milk or skip the cream entirely.
To freeze, store without the rice and cream and add fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American