This comforting Sour Cream and Wild Rice Soup is a perfect blend of creamy richness and earthy flavors. Tender shredded chicken simmers in a flavorful broth, thickened with a touch of sour cream and cornstarch for a velvety texture. The addition of wild rice provides a satisfying chew and nutty taste, while sautéed mushrooms, carrots, and celery add depth and nutrition. Fresh thyme ties the dish together with aromatic warmth. Ideal for cozy evenings, family dinners, or meal prep, this soup is both nourishing and delicious. ItâÂÂs a versatile recipe that can be enjoyed year-round, offering a wholesome, home-cooked meal that warms the soul.
Sour Cream And Wild Rice Soup
Description
This comforting Sour Cream and Wild Rice Soup is a perfect blend of creamy richness and earthy flavors. Tender shredded chicken simmers in a flavorful broth, thickened with a touch of sour cream and cornstarch for a velvety texture. The addition of wild rice provides a satisfying chew and nutty taste, while saut&# 195;©ed mushrooms, carrots, and celery add depth and nutrition. Fresh thyme ties the dish together with aromatic warmth. Ideal for cozy evenings, family dinners, or meal prep, this soup is both nourishing and delicious. ItâÂÂs a versatile recipe that can be enjoyed year-round, offering a wholesome, home-cooked meal that warms the soul.Ingredients
Directions
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In a heavy saucepan, combine chicken breasts and 1 quart of water. Bring to a boil, then reduce heat to low.
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Carefully skim off any scum that rises to the surface.
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Add quartered onion, large carrot chunks, halved celery rib, 1 bay leaf, 10 whole black peppercorns, and salt to taste.
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Cover and simmer for 45 minutes to 1 hour, until chicken is cooked through.
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Remove chicken from broth and set aside to cool. Strain the broth, discarding solids, and refrigerate or use a fat separator to remove fat.
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Once cool enough to handle, shred chicken into bite-sized pieces and set aside.
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In a large saucepan, heat olive oil over medium-high heat until sizzling.
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Add thinly sliced red onion, thinly sliced celery, shredded carrots, and chopped garlic. Cook for 5 minutes.
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Reduce heat to medium, add sliced mushrooms, and cook for 5 more minutes.
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Add flour, salt, and pepper, stirring to combine. Cook for 2 minutes.
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Gradually whisk in the defatted chicken stock and evaporated skim milk.
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In a small bowl, whisk together sour cream and cornstarch until smooth.
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Add the sour cream mixture to the soup, stirring until thickened and heated through.
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Stir in cooked wild rice, shredded chicken, and chopped fresh thyme. Heat until thick and bubbly.
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Serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 43.5kcal
- % Daily Value *
- Total Fat 1.3g2%
- Saturated Fat 0.8g4%
- Cholesterol 4.3mg2%
- Sodium 38.3mg2%
- Total Carbohydrate 4.3g2%
- Dietary Fiber 0.0g0%
- Sugars 4.3g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth if needed to adjust consistency.
For a vegan version, substitute chicken broth with vegetable broth, use a plant-based cream alternative, and omit the chicken.
You can use regular long-grain rice instead of wild rice, but adjust cooking time accordingly as wild rice takes longer to cook.
To make ahead, prepare the soup base without the sour cream and rice. Add these when reheating to prevent curdling and maintain texture.
For extra flavor, add a splash of white wine when sautéing the vegetables.
