Description
A comforting, creamy chicken and wild rice soup that comes together in just 30 minutes using only one pot. Perfect for busy weeknights and utilizing leftover chicken.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 2 cups pre-cooked or quick-cook wild rice blend (400g)
- 2 medium carrots, diced (150g)
- 2 stalks celery, diced (80g)
- 1 large yellow onion, diced (200g)
- 4 cloves garlic, minced (2 tbsp)
- 4 cups low-sodium chicken broth (950ml)
- 1/2 cup heavy cream (120ml)
- 4 oz cream cheese, softened (115g)
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Pat chicken breasts dry and season generously with salt and pepper. Heat 1 tbsp butter in a large pot over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown, then remove to a plate.
- In the same pot, add remaining 1 tbsp butter. Sauté onion, carrots, and celery for 3-4 minutes until softened. Add garlic and thyme, cooking for 1 minute until fragrant.
- Pour in chicken broth, scraping the bottom of the pot to release browned bits. Add the bay leaf and bring to a boil.
- Reduce heat to medium-low, add wild rice blend, cover, and simmer for 10 minutes until rice is tender.
- Shred the cooked chicken using two forks. Remove the bay leaf from the soup. Add shredded chicken back to the pot and let heat through for 2-3 minutes.
- Reduce heat to low. Stir in softened cream cheese and heavy cream until smooth and melted. Do not boil vigorously. Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and serve immediately, garnished with fresh parsley if desired.
Notes
Ensure cream cheese is softened to room temperature to prevent clumping. If the soup is too thick, add more broth or water. This soup freezes well for up to 3 months, but it is recommended to freeze without the dairy components and add cream cheese/cream upon reheating to maintain texture.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 40
- Fiber: 4
- Protein: 35
Keywords: chicken soup, wild rice soup, one pot meal, 30 minute dinner, creamy soup, comfort food, easy weeknight dinner, leftover chicken recipe