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Chicken wild rice soup - Image 3

Creamy Chicken Wild Rice Soup

A rich, creamy, and deeply satisfying soup featuring tender chicken, nutty wild rice, and vegetables in a savory, herb-infused broth. It's the ultimate comfort food that's surprisingly easy to make from scratch.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup wild rice blend Uncooked; a blend with wild and brown rice works perfectly
  • 1 tbsp olive oil Or unsalted butter
  • 1 medium yellow onion Diced
  • 2 carrots Peeled and diced
  • 2 stalks celery Diced
  • 3 cloves garlic Minced
  • 1/3 cup all-purpose flour For the roux; can substitute with gluten-free 1:1 flour
  • 6 cups low-sodium chicken broth Homemade or high-quality store-bought
  • 1 lb boneless, skinless chicken breasts or thighs Thighs add more flavor and tenderness
  • 2 tsp fresh thyme leaves Or 1 tsp dried thyme
  • 2 tsp fresh rosemary Finely chopped; or 1 tsp dried
  • 1 cup half-and-half or whole milk For creaminess; heavy cream can be used for extra richness
  • to taste Kosher salt and black pepper
  • for garnish Fresh parsley Chopped

Equipment

  • Large Dutch oven or heavy-bottomed soup pot (5-6 quart)
  • Medium saucepan with lid
  • Wooden spoon or spatula
  • Whisk
  • Chef's knife and cutting board
  • Measuring cups and spoons

Method
 

  1. In a medium saucepan, combine the 1/2 cup of wild rice blend with 1 1/2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and has split open. Drain any excess water and set aside. This can be done ahead of time.
  2. While the rice cooks, heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes until the vegetables have softened. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Sprinkle the 1/3 cup of flour over the cooked vegetables. Stir constantly for about 2 minutes to cook out the raw flour taste and form a paste (a roux). This is the base for our creamy soup. Slowly pour in the 6 cups of chicken broth while whisking continuously to prevent any lumps from forming.
  4. Add the 1 lb of raw chicken and the fresh thyme and rosemary to the pot. Bring the soup to a gentle simmer, then reduce the heat to maintain that simmer. Cook, uncovered, for 15-20 minutes, or until the chicken is cooked through and easily shreds with a fork.
  5. Remove the chicken to a cutting board and shred it using two forks. Return the shredded chicken to the pot. Stir in the cooked wild rice and 1 cup of half-and-half. Warm through for 5 minutes on low heat—do not boil once the dairy is added. Season generously with salt and pepper. Ladle into bowls and garnish with fresh parsley.

Notes

Chef's Tips:
• For a thicker soup, let it simmer uncovered for an extra 5-10 minutes after adding the dairy. For a thinner soup, add a splash more broth.
• Avoid boiling the soup after adding the dairy, as it can cause the cream to separate or curdle.
• Serve with a crusty baguette or a simple green salad for a complete, comforting meal.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) before removing from the pot to shred
• Cool soup to room temperature before refrigerating to prevent bacterial growth