Ina Garten Chicken And Wild Rice Soup
This soup brings together bone-in chicken, wild rice, vegetables, herbs, and cream in a single pot. The wild rice adds structure, the chicken keeps it hearty, and the broth ties everything together smoothly.
- Prep Time: 20
- Cook Time: 55
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Stovetop simmering
- Cuisine: American
Ingredients
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2 tablespoons olive oil or unsalted butter
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1 large yellow onion, finely chopped
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2 medium carrots, diced
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2 celery stalks, diced
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3 garlic cloves, minced
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1 cup wild rice blend, rinsed
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2 bone-in chicken breasts (about 1½ lb / 700 g total)
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8 cups chicken stock (preferably low-sodium)
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1 bay leaf
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1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
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1 teaspoon salt, adjust to taste
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½ teaspoon black pepper
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¾ cup heavy cream
Instructions
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Start the base: Heat olive oil or butter in a large pot over medium heat, then sauté onion, carrots, and celery until softened.
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Add aromatics: Stir in garlic, thyme, and bay leaf, cooking briefly until fragrant.
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Build the soup: Add wild rice, chicken breasts, salt, pepper, and chicken stock.
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Simmer gently: Bring to a light boil, reduce heat, and simmer uncovered for about 45 minutes until rice is tender and chicken is fully cooked.
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Shred the chicken: Remove chicken, shred into bite-sized pieces, and return it to the pot.
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Finish smoothly: Stir in heavy cream, adjust seasoning, and let the soup sit for 5 minutes before serving.