A comforting stovetop soup featuring tender chicken, nutty wild rice, and a creamy broth, perfect for cozy family dinners.

Scale

2 cups cooked shredded chicken

1 cup wild rice blend, rinsed and drained

4 cups low sodium chicken broth

1 cup heavy cream

2 tablespoons butter

1 tablespoon olive oil

1 medium onion, finely chopped

2 medium carrots, diced

2 stalks celery, chopped

3 cloves garlic, minced

2 tablespoons all purpose flour

1/2 teaspoon dried thyme

1 teaspoon dried parsley

Salt to taste

1/2 teaspoon freshly ground black pepper

1/2 cup shredded cheddar cheese (optional)

1 tablespoon ranch seasoning (optional)

1. Heat butter and olive oil in a large pot over medium heat.

2. Add onion, carrots, and celery and sauté for 5 to 7 minutes until softened.

3. Stir in garlic and cook for 30 seconds until fragrant.

4. Sprinkle flour over vegetables and stir continuously for 1 minute to form a roux.

5. Slowly whisk in chicken broth, ensuring the roux dissolves completely.

6. Add wild rice blend, thyme, parsley, salt, and pepper, then bring to a gentle boil.

7. Reduce heat to low, cover, and simmer for 35 to 40 minutes, stirring occasionally.

8. Stir in shredded chicken and heavy cream, heating until warmed through.

9. If desired, add shredded cheddar cheese and ranch seasoning and stir until cheese melts.

10. Simmer for an additional 5 to 10 minutes to meld flavors.

11. Adjust seasoning to taste, adding more salt or pepper if needed.

12. Ladle into bowls and garnish with fresh parsley or cracked pepper before serving.

Keywords: wild rice soup, chicken soup, creamy soup, stove top soup, comfort food, one pot soup, homemade soup, hearty soup, fall recipe, easy dinner