This soup is filled with tender chunks of chicken, earthy wild rice, and a medley of fresh vegetables, all simmered to perfection in a flavorful broth. It's creamy, comforting, and exactly what ...

Not only is this the kind of soup that's thick and creamy and so packed with tender chicken, veggies, and rice that you could ...

There’s nothing like a hot bowl of chicken soup to warm you up on a cold night. Add plenty of veggies and wild rice to make this a one-pot dinner. Skip to main content Skip to header navigation ...

If you want this take on classic chicken soup to have a similar consistency to congee, add 10–15 minutes to the cooking time so that it can become nice and thick.

Once the soup is ready, stir in the heavy cream. Allow it to heat through for about 10 minutes. Taste and adjust the seasoning, adding more salt and pepper if necessary.

Creamy Chicken and Wild Rice Soup. 2 tablespoons unsalted butter. ½ fennel bulb, finely diced. 3 celery stalks, finely diced. 1 medium leek, finely diced. 1 medium yellow onion, finely diced.

Combine the wild rice and 2 cups of the chicken broth in a large saucepan. Bring to a boil. Cover and boil gently 30 minutes. Turn off the heat and let stand on the burner, covered, for 30 minutes.

2 cups fat-free half-and-half. Salt and ground black pepper, to taste. 1. In a large saucepan over medium-high, heat the olive oil. Add the cubed chicken breast and sear until browned, 4 to 5 minutes.