Description
A creamy, comforting homemade version of the famous bakery cafe soup featuring tender chicken and nutty wild rice.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 1 cup wild rice blend, uncooked
- 4 tbsp unsalted butter
- 1 onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp fresh thyme
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Sauté onions, carrots, and celery until softened.
- Stir in wild rice and toast for 2 minutes.
- Add chicken broth and chicken breasts; bring to a boil then simmer for 45 minutes.
- Remove chicken, shred with forks, and return to the pot.
- Stir in heavy cream and thyme; heat for 5 minutes more before serving.