Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup wild rice blend
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Prepare ingredients: Dice carrots, celery, onion; mince garlic.
- Cook chicken: In a large pot over medium heat, sauté chicken until golden brown (5-7 minutes). Remove and dice.
- Sauté aromatics: Add onions and garlic to the pot; cook until translucent (3-4 minutes).
- Add veggies: Stir in diced carrots, celery, and wild rice blend.
- Pour broth: Add chicken broth; bring to a gentle simmer while scraping any browned bits from the bottom.
- Final touches: Stir in cooked chicken, heavy cream, thyme, salt, and pepper. Simmer for an additional 15-20 minutes until thickened.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg