Leftover Chicken Wild Rice Soup
A creamy one pot soup that uses cooked chicken, chewy wild rice, carrots, celery, and thyme.
Equipment
- Large pot
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 tsp dried thyme
- 6 cup low-sodium chicken broth
- ½ cup wild rice rinsed
- 1 cup cooked chicken shredded
- 1 cup heavy cream
- ½ tsp salt plus more to taste
- black pepper to taste
- fresh parsley for garnish
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat. Cook the onion, carrots, and celery until tender.
- Stir in the garlic and thyme and cook just until fragrant.
- Pour in the broth and bring to a boil.
- Stir in the rinsed wild rice, reduce the heat to a simmer, cover, and cook for 45 to 60 minutes, until most of the grains split open.
- Reduce the heat to low. Stir in the chicken and cream and warm gently until steaming hot. Do not boil.
- Season with the salt and pepper, then serve topped with parsley.
Notes
Refrigerate leftovers in shallow containers within two hours and eat within 3 to 4 days. Reheat gently until steaming hot, thinning with broth if needed. Nutrition is an estimate.