1poundBoneless, Skinless Chicken BreastProvides lean protein that stays tender.
1cupWild RiceAdds a nutty flavor and chewy texture.
2mediumCarrotsDiced for sweetness and color.
2stalksCeleryChopped for a refreshing crunch.
1mediumOnionDiced for savory depth.
3clovesGarlicMinced to elevate flavor.
6cupsLow-Sodium Chicken BrothProvides moisture and enhances taste.
1cupHeavy CreamAdds richness to the soup.
1teaspoonDried ThymeInfuses herbal warmth.
to tasteSaltEssential for flavor.
to tastePepperEssential for flavor.
Instructions
1. Start by preparing your ingredients. Dice the onion, carrots, and celery, and mince the garlic.
2. In a large pot, add a drizzle of olive oil over medium heat. Once heated, add the diced onions and sauté them for about 3-4 minutes until they become translucent.
3. Add the minced garlic to the pot and sauté for another minute.
4. Incorporate the diced carrots and celery into the pot. Stir and let them cook for about 5 minutes.
5. Add the chicken breast to the pot and sear for about 2-3 minutes on each side until lightly browned.
6. Pour in the chicken broth, ensuring the chicken is fully submerged. Add the wild rice, thyme, salt, and pepper, stirring to combine.
7. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes.
8. Carefully remove the chicken breast from the pot and shred it into bite-sized pieces.
9. Return the shredded chicken to the pot and add the heavy cream, stirring gently.
10. Allow the soup to simmer for an additional 5-10 minutes. Taste and adjust seasoning as needed.
11. Serve warm and enjoy your cozy meal!
Notes
Consider adding seasonal vegetables or spices for variations. Store leftovers in airtight containers.