Description
This creamy chicken and wild rice soup is so comforting and warm. It’s like getting a big hug from the inside!
Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups onions, diced medium
- 1 cup carrots, diced or sliced medium
- 1 cup celery, diced medium
- 1 large boneless, skinless, chicken breast, diced medium or large
- 1/3 cup gluten-free flour (I use Bob’s Red Mill 1 to 1)
- 4 cups chicken broth or stock
- 2 tablespoons Italian parsley, chopped
- 2 teaspoons, thyme, chopped
- 1 teaspoon dill, chopped
- 2 cups wild rice blend, cooked
- 3 tablespoons whipping cream
- kosher salt, to taste
- cracked black pepper, to taste
Garnish with additional fresh chopped parsley, thyme, and dill.
Instructions
- Cook the rice per the package instructions and set aside.
- In a soup pot or Dutch oven, on medium heat, sweat the onions, carrots, and celery in olive oil and butter for 10 minutes. Keep it low and slow and stir often.
- Gently fold in the chicken, flour, and herbs and cook for one minute then add the broth. Stir, scraping up any bits that may have stuck to the bottom. Bring to a rolling simmer, then turn down to a low simmer. Cook 25 minutes, stirring occasionally.
- Stir in whipping cream and adjust the seasonings with salt and pepper.
- Gently fold in rice.
- Garnish with fresh herbs.
Keywords: creamy chicken and wild rice soup