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Ingredients
Scale
- ¼ cup (½ stick / 57 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 large carrots, diced
- 4 ribs celery, diced
- 2 teaspoons garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- ¼ cup (31 g) all-purpose flour
- 5 cups (40 ounces) chicken broth
- 1 cup (160 g) uncooked wild rice
- 3 cups (420 g) rotisserie chicken, shredded or chopped
- 1 cup (238 g) heavy whipping cream
Instructions
- Melt butter in a large Dutch oven over medium heat.
- Add diced onions, carrots, and celery; sauté until soft (8-10 minutes).
- Stir in minced garlic, kosher salt, and ground pepper; cook for 1-2 minutes.
- Add flour, then pour in chicken broth and add wild rice; stir and bring to a boil.
- Reduce heat to low, cover, and simmer for 45-50 minutes, stirring occasionally.
- Once wild rice is tender, add shredded chicken and heavy whipping cream; simmer uncovered for 5-7 minutes.
- Adjust seasoning and serve in bowls garnished with herbs or black pepper.
Notes
Ensure wild rice is fully cooked for the best texture.
Adjust seasonings based on personal taste for a customized flavor.
Stir frequently during simmering to prevent rice from sticking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 330
- Sugar: 3
- Sodium: 760
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 15
- Cholesterol: 70