Description
A comforting, small-batch chicken and wild rice soup designed specifically for two people, featuring earthy flavors, tender chicken, and a creamy finish without the hassle of large leftovers.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (approx. 6–8 oz each) or 1.5 cups shredded rotisserie chicken
- 1/2 cup wild rice blend (or mix of wild and brown rice)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and black pepper to taste
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add diced onion, carrots, and celery with a pinch of salt. Sauté for 5-7 minutes until onions are translucent and carrots soften.
- Add minced garlic, dried thyme, and dried sage. Stir constantly for about 60 seconds until fragrant, being careful not to brown the garlic.
- Pour in chicken broth and dry wild rice blend. Bring to a boil, then reduce heat to low. Cover with a lid slightly ajar and simmer for 20-25 minutes until rice is tender.
- If using raw chicken, add breasts to the pot now and simmer until internal temperature reaches 165°F (74°C). If using pre-cooked chicken, skip this step.
- Remove chicken from pot and shred with two forks. Return shredded chicken to the soup.
- Stir in heavy cream and heat through for 2-3 minutes. Do not boil after adding cream.
- Taste and season with salt and black pepper as needed. Ladle into bowls and serve immediately.
Notes
Use low-sodium broth to control salt levels. Sage is strong, so start with 1/2 teaspoon. If soup is too thick, add more broth; if too thin, simmer uncovered or add cornstarch slurry. For freezing, freeze the soup base without cream and add fresh cream upon reheating to prevent separation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approx. 2 bowls
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 40
- Fiber: 4
- Protein: 35
Keywords: chicken soup, wild rice soup, soup for two, fall recipes, comfort food, one pot meal, small batch cooking