Cream of Chicken and Wild Rice Soup Recipe

1 ½ gallons

  • 3 boneless skinless chicken breasts
  • 2 tablespoons of olive oil
  • 6 peeled and medium diced carrots
  • 5 medium diced stalks of celery
  • 1 peeled and small diced yellow onion
  • 4 finely minced cloves of garlic
  • 2 cups of rinsed wild rice blend
  • 8 cups of chicken stock
  • 3 cups of heavy whipping cream
  • 1 tablespoon of chopped fresh thyme
  • Kosher salt and fresh cracked pepper to taste

Season the chicken breasts on all sides with salt and pepper and cook them in a large sauté pan on high heat with 1 tablespoon of olive oil until it is browned and cooked throughout. There should be no pink.

Roughly chop the chicken and set aside.

Next, add 1 tablespoon of olive oil to a large cast iron pot on medium-high heat and add in the carrots, celery, onion and garlic and cook for 8 to 10 minutes or until tender.

Add in the chopped chicken, rice and chicken stock and simmer over low heat for 20 to 25 minutes or until the rice is cooked.

Finish by whisking in the cream, thyme and salt and pepper.