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.
Ingredients
Scale
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
Instructions
- Cook the Rice: Prepare the wild rice blend according to the package instructions, ensuring it’s tender but still slightly chewy for texture.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
