Chicken and Wild Rice Soup

Embrace warmth and nourishment with our comforting Chicken and Wild Rice Soup. This classic recipe features tender pieces of chicken, chewy wild rice, and a medley of flavorful vegetables, all simmered in a rich and creamy broth. It’s the perfect bowl to cozy up with on a chilly day or to enjoy as a satisfying and wholesome meal.

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Ryan Johnson's Cookbook

Chicken and Wild Rice Soup

Author: admin Cooking Method: Simmering Cuisine: American Courses: Dinner

Difficulty: Intermediate Prep Time 30 mins Cook Time 30 mins Total Time 1 hr

Servings: 6

Best Season: Winter, Fall

Ingredients

Scale

1/2x 1x 2x 3x

• 1 tsp coconut oil
• ¹⁄₄ cups red onion
• ¹⁄₂ cups carrots (diced)
• 1 tsp dried marjoram
• 2 tbsp flour
• 1 package Near East Long Grain & Wild Rice with Flavor Packet
• 4 cups low sodium chicken broth
• 3 cups water
• ¹⁄₂ cups heavy cream
• ¹⁄₂ cups milk
• 1 cups shredded chicken (or 1 store bought rotisserie chicken)
• salt to taste
• ¹⁄₄ tsp black pepper

Instructions

1. Melt coconut oil in a large pan over medium heat. Add onion and carrots and cook until softened. Add dried marjoram, flour, and seasoning packet from the rice; stir to combine.
2. Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes.
3. Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in the shredded chicken.
4. Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste.