Chicken and Wild Rice Soup

For the Soup

2 tbsp butter

1 tbsp olive oil

1 medium onion, finely diced

2 cloves garlic, minced

2 carrots, sliced

2 celery stalks, diced

1 tsp dried thyme

½ tsp black pepper

½ tsp salt (adjust to taste)

6 cups chicken broth

1 cup uncooked wild rice blend

2 cups cooked, shredded chicken (roasted or leftover works great)

1 cup heavy cream (or whole milk for lighter version)

1 tbsp flour (optional) for thickening

Chopped fresh parsley, for garnish

Sauté aromatics

In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onions, garlic, carrots, and celery. Sauté until softened, about 5–7 minutes.

Season and simmer

Stir in thyme, salt, and pepper. Add the chicken broth and wild rice. Bring to a boil, then reduce to a simmer and cover. Cook for 35–40 minutes, or until rice is tender.

Add chicken and cream

Stir in the shredded chicken. In a separate bowl, whisk flour into the cream (if using), then slowly stir into the soup. Simmer uncovered for another 5–10 minutes until slightly thickened.

Garnish and serve

Taste and adjust seasoning. Ladle into bowls, garnish with chopped parsley, and serve warm with crusty bread.

Pairing Suggestions

A light-bodied Chardonnay or Sauvignon Blanc pairs beautifully.
For non-alcoholic: try a crisp apple cider or warm herbal tea like thyme or chamomile.

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