Creamy Chicken and Wild Rice Soup Recipe

Introduction

This creamy chicken and wild rice soup is a comforting and hearty dish perfect for chilly days. It combines tender chicken, nutty wild rice, and a flavorful medley of vegetables in a rich, velvety broth. Easy to prepare and deeply satisfying, it’s a great option for a cozy meal at home.

Ingredients

• 3/4 cup uncooked wild rice blend
• 1 cup chopped yellow onion (1 small onion)
• 1 cup diced carrots (2 medium)
• 1 cup diced celery (3 ribs)
• 7 Tbsp butter, diced and divided
• 1 large garlic clove, minced (about 1 1/2 tsp)
• 4 1/2 cups low-sodium chicken broth
• 1/4 tsp each dried thyme, marjoram, sage, and rosemary (or 1 tsp fresh, minced of any)
• Salt and ground black pepper, to taste
• 1 lb boneless skinless chicken breasts halves
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 tsp lemon zest

Instructions

1. Step 1: Prepare the wild rice according to the package directions.
2. Step 2: Halfway through the rice cooking, melt 1 Tbsp butter in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 4 minutes, then add minced garlic and sauté for an additional 30 seconds.
3. Step 3: Pour in chicken broth and add thyme, marjoram, sage, and rosemary. Season with salt and black pepper to taste. Increase heat to medium-high, add the chicken breasts, and bring the mixture to a boil.
4. Step 4: Cover the pot, reduce heat to medium-low, and simmer until the chicken is cooked through, about 12 to 16 minutes. Turn the chicken once during cooking if breasts are thick and not fully submerged.
5. Step 5: Remove the chicken and let it cool on a cutting board for 5 minutes. Then shred into small bite-sized pieces. Keep the soup covered over low heat.
6. Step 6: In a separate medium saucepan, melt the remaining 6 Tbsp butter over medium heat. Stir in the flour and cook for 1 1/2 minutes, whisking constantly.
7. Step 7: Gradually whisk in the milk, followed by the heavy cream. Cook the mixture, stirring continuously until it thickens to a creamy consistency.
8. Step 8: Add the milk mixture back into the soup pot along with the shredded chicken, cooked wild rice, and lemon zest. Stir everything together gently and remove from heat.
9. Step 9: Let the soup cool slightly before serving. Enjoy warm for the best flavor and comfort.

Tips & Variations

• For extra flavor, use fresh herbs if available and adjust the seasoning to your taste.
• Feel free to substitute chicken thighs for breasts for a juicier texture.
• Add mushrooms or spinach for a variation with additional vegetables.
• If you prefer a thicker soup, let it simmer a little longer after adding the cream mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to ensure even warming. The soup may thicken after refrigeration; stir in a splash of milk or broth to loosen it if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of wild rice?

Yes, you can substitute white or brown rice, but cooking times will vary. Wild rice adds a distinct nutty flavor and chewy texture that complements the soup well.

Can I make this soup ahead of time?

Absolutely. Prepare the soup fully and cool before storing. It often tastes even better the next day after the flavors meld. Just reheat gently before serving.

Creamy Chicken and Wild Rice Soup Recipe

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★★★★★

4.4 from 143 reviews

• Author: Thomas
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Creamy Chicken and Wild Rice Soup is a comforting and hearty dish featuring tender chicken, a medley of vegetables, and a luscious creamy base enriched with wild rice. Perfect for chilly days, this soup balances savory herbs with a smooth texture and a hint of lemon zest for brightness.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 3/4 cup uncooked wild rice blend
• 1 cup chopped yellow onion (1 small onion)
• 1 cup diced carrots (2 medium)
• 1 cup diced celery (3 ribs)
• 7 Tbsp butter, diced and divided
• 1 large garlic clove, minced (1 1/2 tsp)
• 4 1/2 cups low-sodium chicken broth
• 1/4 tsp dried thyme
• 1/4 tsp dried marjoram
• 1/4 tsp dried sage
• 1/4 tsp dried rosemary (or 1 tsp fresh minced of any)
• Salt and ground black pepper, to taste
• 1 lb boneless skinless chicken breast halves
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 tsp lemon zest

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Instructions

1. Cook the Rice: Prepare the wild rice blend according to the package instructions, ensuring it’s tender but still slightly chewy for texture.
2. Sauté Vegetables: Halfway through the rice cooking time, melt 1 tablespoon of butter in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery, sautéing for 4 minutes until softened. Add minced garlic and sauté another 30 seconds until fragrant.
3. Add Broth and Herbs: Pour in the chicken broth and add dried thyme, marjoram, sage, and rosemary. Season with salt and black pepper to taste. Increase heat to medium-high to bring the mixture to a boil.
4. Cook Chicken: Add the chicken breasts to the boiling broth. Cover the pot, reduce heat to medium-low, and let it simmer for 12 to 16 minutes, turning the chicken once halfway through to ensure even cooking. The chicken should be cooked through and tender.
5. Shred Chicken: Remove the chicken breasts and place them on a cutting board to cool for 5 minutes. Then shred the chicken into small bite-sized pieces. Keep the soup base warm on the stove.
6. Make the Roux: In a separate medium saucepan, melt the remaining 6 tablespoons of butter over medium heat. Stir in the flour and cook for 1 1/2 minutes, whisking constantly to form a lightly golden roux.
7. Add Dairy: Slowly pour the milk into the roux while whisking vigorously to avoid lumps. Whisk in the heavy cream and continue cooking, stirring constantly until the mixture thickens to a creamy consistency.
8. Combine Soup Components: Pour the thickened milk mixture into the soup pot. Add the shredded chicken, the cooked wild rice, and the lemon zest. Stir well to incorporate all ingredients evenly.
9. Serve: Allow the soup to cool slightly, then serve warm for a rich and hearty meal.

Notes

• Wild rice blends often include a variety of rice types; adjust cooking time based on package instructions.
• Using low-sodium chicken broth helps control salt levels, but adjust seasoning at the end to taste.
• For a lighter version, substitute the heavy cream with additional milk or a lower-fat alternative.
• Fresh herbs may be used in place of dried; use roughly three times the amount of fresh as dried.
• Serve with crusty bread or a side salad for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Creamy Chicken Soup, Wild Rice Soup, Comfort Food, Chicken and Rice Soup, Hearty Soup