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Creamy chicken wild rice soup.
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Chicken Wild Rice Soup

Simmering comfort in every spoonful - where warmth meets wild flavors!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Soup
Cuisine: American
Servings: 6 servings

Ingredients

  • 2 chicken breasts boneless, skinless
  • 4 tablespoons butter unsalted
  • 1 ⅓ cups celery ribs diced
  • 1 ⅓ cups carrots diced
  • 1 medium yellow onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon fresh thyme
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ cup organic flour
  • 4 containers chicken bone broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 packet wild rice

Instructions

  • In a slow cooker, place chicken breasts on high heat for 1 hour. The chicken will be done when it is easy to shred.
  • In a Dutch Oven, melt the butter. Add the celery, carrots, onion, garlic, thyme, sea salt and black pepper. Cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes.
  • Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
  • Add in the bone broth, milk and cream. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.
  • Add the chicken and wild rice and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer.
  • Ladle the soup into bowls and serve. Enjoy!