Creamy Autumn Chicken Soup
Warm up with a velvety blend of tender chicken, earthy wild rice, and autumnal vegetables in a cozy bowl of creamy goodness. This hearty soup infuses your kitchen with aromatic herbs and spices, making it the perfect comfort food for chilly nights.
ingredients
- 1 lb boneless, skinless chicken breast, cubed
- 1 cup wild rice blend
- 4 cups chicken broth
- 2 cups diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons butter
- Fresh parsley, for garnish
steps
- 1.
In a large pot, melt the butter over medium heat. Add the chicken and cook until browned, then remove and set aside.
- 2.
In the same pot, sauté the onions, carrots, celery, and garlic until softened.
- 3.
Add the dried thyme, rosemary, smoked paprika, salt, and black pepper. Stir well.
- 4.
Pour in the chicken broth and bring to a boil. Stir in the wild rice, reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
- 5.
Stir in the cooked chicken and heavy cream. Simmer for an additional 5 minutes, allowing the flavors to meld.
- 6.
Ladle the soup into bowls, garnish with fresh parsley, and serve piping hot.
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