Creamy Chicken Wild Rice Soup with Carrots and Celery Recipe

Creamy Chicken Wild Rice Soup with Carrots and Celery

There’s something incredibly comforting about a steaming bowl of soup, especially when it’s made with love and the freshest of ingredients. Our Creamy Chicken Wild Rice Soup with Carrots and Celery is a delightful concoction that brings together tender chicken, wholesome wild rice, and vibrant vegetables in a creamy, soothing broth. This soup is perfect for family gatherings, a cozy lunch, or a hearty dinner, embodying the essence of home-cooked nourishment. Its warmth reflects the joy of family bonding and the creative spark that makes every meal special.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 1 cup wild rice
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 1 cup heavy cream
• 3 tbsp butter
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken and cook until browned and cooked through. Remove and set aside.
2. In the same pot, add the butter, onions, garlic, carrots, and celery. Sauté until the vegetables are tender and fragrant, about 5-7 minutes.
3. Stir in the flour and cook for 1-2 minutes until it’s lightly browned.
4. Slowly pour in the chicken broth and water, stirring constantly to avoid lumps.
5. Add the wild rice, dried thyme, dried rosemary, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 45 minutes or until the rice is tender.
6. Add the cooked chicken back into the pot and stir in the heavy cream. Simmer for an additional 10 minutes to allow the flavors to meld together.
7. Taste and adjust seasonings as needed.
8. Serve hot, garnished with fresh parsley.

Helpful Tips

• Substitutions: Use rotisserie chicken for a quicker option. Substitute coconut milk for heavy cream for a dairy-free version.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.
• Make it your own: Add mushrooms for extra earthiness or a handful of spinach for added greens.

Thank you for joining me in the kitchen today! I hope this Creamy Chicken Wild Rice Soup with Carrots and Celery brings warmth and joy to your home. Remember to share your creations using #ZynahzRecipes or tag @Zynahz on Instagram. I’d love to hear your feedback, so please leave a comment on our website. Don’t forget to subscribe to our newsletter for more delightful recipes and follow us on social media for the latest updates. Happy cooking!