Ingredients
- Wild rice blend, uncooked: 1 cup
- Chicken broth: 8 cups
- Carrots, diced: 1 cup
- Celery, diced: 1 cup
- Onion, diced: 1 cup
- Cooked chicken, shredded: 2 cups
- Heavy cream: 1 cup
- Dried thyme: 1 teaspoon
Instructions
- Step 1: Rinse the wild rice blend under cold water. In a large pot, combine the wild rice and chicken broth. Bring to a boil, then reduce heat and simmer, covered, for 45-50 minutes, or until the rice is tender and the grains have burst.
- Step 2: While the rice is cooking, sauté the carrots, celery, and onion in a separate pan with a little olive oil or butter over medium heat until softened, about 8-10 minutes.
- Step 3: Once the rice is cooked, add the sautéed vegetables and shredded chicken to the pot with the rice and broth. Stir well to combine.
- Step 4: Stir in the dried thyme and simmer for another 15 minutes to allow the flavors to meld.
- Step 5: Stir in the heavy cream and heat through. Do not boil. Season with salt and pepper to taste.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days for best flavor.
- Gently reheat leftover soup on the stovetop over medium-low heat, stirring occasionally, to prevent the cream from separating.
- Garnish each bowl with a sprinkle of fresh parsley and a swirl of extra cream for an elegant touch.
- For a richer flavor, toast the wild rice blend in a dry skillet for a few minutes before cooking to enhance its nutty notes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American