Description
A heart-warming, nourishing classic featuring tender chicken thighs and wholesome wild rice in a velvety, comforting broth. This soup utilizes a savory vegetable base and a touch of cream cheese to achieve a rich, professional consistency without the heaviness of traditional cream-based soups. Perfectly satisfying for chilly evenings, this wholesome meal brings deep flavor and balanced nutrition to your dinner table.
Ingredients
1.5 lbs boneless skinless chicken thighs
1 cup wild rice blend, rinsed well
2 tbsp extra virgin olive oil
1 medium onion, finely diced
4 cloves garlic, minced
2 large carrots, diced
3 stalks celery, sliced
6 cups low sodium chicken broth
1 tbsp fresh thyme, chopped
4 oz cream cheese, cubed
Instructions
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the onion, carrots, and celery to the pot and sauté until the onion is translucent.
Stir in the minced garlic and cook for 60 seconds until fragrant.
Pour in the chicken broth and add the rinsed wild rice.
Place the chicken thighs into the pot and bring the liquid to a gentle boil.
Reduce heat to low, cover, and simmer for 35 minutes until the rice is tender.
Remove the chicken thighs, shred with two forks, and return to the pot.
Add the cubed cream cheese and whisk gently over low heat until fully melted and integrated into the soup.
Notes
Ensure you rinse the wild rice thoroughly under cold water to remove excess starch. If you prefer a thinner soup, you can add an extra cup of broth at the end. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Stovetop
- Cuisine: American Comfort
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg