Description
This hearty soup combines tender chicken, chewy wild rice, and aromatic herbs in a rich, savory broth. Inspired by Northern U.S. cuisine, it’s a versatile, budget-friendly dish perfect for meals year-round. The roux-based sauce delivers a creamy texture without heavy cream, making it deeply comforting with minimal effort.
Ingredients
2 boneless, skinless chicken breasts, diced
1 cup wild rice blend
4 cups chicken broth (low-sodium preferred)
3 carrots, diced
3 celery stalks, diced
1 onion, diced
2 tbsp butter
2 tbsp all-purpose flour
3 garlic cloves, minced
1 tsp dried thyme
1 tsp dried rosemary
Instructions
Heat butter in a large pot over medium heat
Sauté onions, carrots, and celery for 5-7 minutes until tender
Add minced garlic, thyme, and rosemary; cook 1 minute
Incorporate flour to create a roux, stirring constantly for 2 minutes
Add chicken broth and diced chicken, bring to boil
Reduce heat, simmer for 20-25 minutes until chicken is cooked
Stir in wild rice blend and continue simmering for 30-40 minutes or until rice is tender
Season with salt and pepper to taste
Garnish with fresh parsley before serving
Notes
Chicken thighs offer more richness if used
Shredded rotisserie chicken halves prep time
Vegetable broth makes a vegetarian-friendly variation
Use fresh herbs (3 tbsp total) instead if available
Store leftovers in airtight containers up to 4 days
Freezes well for 2-3 months
- Prep Time: 15
- Cook Time: 45
- Category: chicken
- Method: Simmering
- Cuisine: Northern US
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg