Scale

2 tbsp butter or olive oil

1 medium onion, diced

2 carrots, peeled and sliced

2 celery stalks, sliced

3 cloves garlic, minced

1 tsp dried thyme

1/2 tsp black pepper

1/2 tsp salt (to taste)

6 cups chicken broth

1 cup uncooked wild rice blend

2 cups cooked, shredded chicken (rotisserie works great)

1 cup whole milk or half-and-half

1/2 cup heavy cream (optional, for extra richness)

1 tbsp cornstarch + 2 tbsp water (optional, for thickening)

Fresh parsley, for garnish

1. In a large pot or Dutch oven, melt butter over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.

2. Add garlic, thyme, salt, and pepper. Cook 1 minute more.

3. Stir in chicken broth and wild rice. Bring to a boil.

4. Reduce heat, cover, and simmer for 40–45 minutes, or until rice is tender.

5. Add shredded chicken, milk, and cream. Simmer 5–10 minutes more.

6. (Optional) For thicker soup, mix cornstarch and water, then stir into the pot. Simmer 2–3 minutes.

7. Taste and adjust seasoning. Garnish with parsley and serve warm.

Use cooked turkey instead of chicken for a Thanksgiving twist.

Make it dairy-free with unsweetened almond milk and coconut cream.

Store leftovers in the fridge up to 4 days or freeze for 2 months.

Keywords: chicken and wild rice soup, creamy chicken soup, hearty chicken soup recipe