This hearty soup is made with shredded chicken, wild rice, and veggies in a creamy broth. Perfect for a cozy night in and even better the next day as leftovers.

Quick Info

⏱️ 85 min • 🍽️ 6 servings • ⭐ 92%

Nutrition

856 cal • 64g protein • 69g carbs • 46g fat

Tags

[North American] • [Gluten-Free] • [Easy] • [Dinner] • [Under 1 Hour] • [High-Protein] • [Meal] • [Difficulty]

Ingredients

• 6 boneless, skinless chicken thighs
• Salt, to taste
• Pepper, to taste
• 1 tablespoon garlic powder
• 1 tablespoon dried thyme
• 1 tablespoon dried parsley
• 2 tablespoons butter
• 4 carrots, small diced
• 1 yellow onion, small diced
• 4 celery stalks, small diced
• ½ pound cremini mushrooms, sliced
• 5 garlic cloves, minced
• 2 cups wild rice
• 8 cups chicken broth
• 2 cups parmesan cheese, divided
• 1 cup heavy cream
• n/a
• ½ cup sour cream
• Parsley for garnishing

Instructions Preview

1. In a large bowl, combine the chicken thigh…
2. In a Dutch oven over medium-high heat, add…
3. To the pan, add the butter, carrots, onion…

…and 5 more steps

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Recipe by: Matthew Johnson • From: Tasty