Name: Creamy Chicken & Wild Rice Soup
Ingredients: 1 tbsp olive oil or butter; 1 small onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 6 cups chicken broth; 1 cup uncooked wild rice blend (or 3 cups cooked); 2 bay leaves; 1 tsp dried thyme; ½ tsp dried rosemary; 2 cups cooked, shredded chicken; ½ cup heavy cream or half-and-half; Salt & black pepper to taste; Optional: 2 tbsp fresh parsley, lemon juice

Ingredients

Scale

1 tbsp olive oil or butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
6 cups chicken broth
1 cup uncooked wild rice blend (or 3 cups cooked)
2 bay leaves
1 tsp dried thyme
½ tsp dried rosemary
2 cups cooked, shredded chicken
½ cup heavy cream or half-and-half
Salt & black pepper to taste
Optional: 2 tbsp fresh parsley, lemon juice

Instructions

Sauté veggies: In a large pot, heat oil over medium heat. Add onion, carrots, and celery; cook 5–6 minutes until softened. Stir in garlic; cook 30 seconds.
Simmer rice: Add broth, uncooked wild rice, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat. Cover and simmer 40–45 minutes, until rice is tender.
→ If using pre-cooked rice, add in last 10 minutes of cooking.
Add chicken: Stir in shredded chicken; simmer 5 minutes to heat through.
Finish: Remove bay leaves. Stir in heavy cream and season with salt and pepper. For brightness, add a squeeze of lemon juice or fresh parsley.
Serve hot, with crusty bread or a side salad.

💡 Pro Tips:
– Use rotisserie chicken for quick prep!
– For extra depth, add a splash of white wine with the broth.
– Make ahead: Flavors meld beautifully overnight—reheat gently to avoid curdling cream.

Prep Time & Nutrition (per serving, serves 6):