Try this creamy Chicken Wild Rice Soup recipe on cold days for a deliciously filling lunch or dinner! With fresh veggies, tender chicken, and hearty wild rice, this is the ultimate healthy comfort food for lazy winter days.
Heat oil in a large soup pot over medium high heat.
Add carrots, celery and onion and cook until softened, about 4-5 minutes, stirring often.
Add garlic, parsley, salt, thyme and pepper and cook 1 minute.
Add chicken broth, chicken breasts and rice. Bring to a simmer, cover and reduce heat. Cook for 30-40 minutes, until rice is tender.
Remove chicken and shred, then stir back in.
Whisk together the cream and corn starch and stir into the soup. Cook and stir until thickened.
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Notes
*If using salted broth, you may want to reduce the amount of added salt.Storage:
Store: Store in an airtight container in the refrigerator for 3-4 days.
Freeze: Make sure you use high fat cream or evaporated milk, then store it in an airtight container or in Ziploc bags in the freezer for up to 3 months.