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.
Dinner · Intermediate · Ryan Johnson's Kitchen
Prep 30 min · Cook 30 min · Total 60 min · Serves 6
Ingredients
- 1 tsp coconut oil
- 1/4 cups red onion
- 1/2 cups carrots
- 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
- salt to taste
- 1/4 tsp black pepper
Instructions
- 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.
- Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes.
- Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in the shredded chicken.
- Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste.