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Chicken Wild Rice Soup

Creamy Chicken Wild Rice Soup Recipe

Chicken Wild Rice Soup is a creamy soup made with chicken,wild rice, and vegetables. It’s a popular dish, especially in colder seasons,due to its hearty and comforting nature. The wild rice adds a chewy texture,while the chicken and vegetables provide a savory, satisfying base. The soup istypically made with chicken broth and milk, making it rich and creamy.
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Prep Time 15 minutes
Cook Time 45 minutes
Course: Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450g chicken breasts (or thighs, if you prefer)
  • 1 cup wild rice
  • 4 cups chicken broth preferably low-sodium
  • 1 cup milk or half-and-half for a creamier soup
  • 1 medium onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1/2 cup heavy cream optional, for extra creaminess
  • 2 tablespoons butter
  • 2 tablespoons flour for thickening
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large Stock Pot or Dutch Oven
  • Sharp knife
  • Cutting board
  • Measuring Cups and Spoons
  • Wooden Spoon
  • Ladle
  • Soup Ladle

Method
 

  1. Cook the chicken: In a large pot, heat a little oil or butter over medium heat. Season the chicken breasts with salt and pepper, then cook for 5-7 minutes per side until fully cooked. Remove and set aside to shred or dice.
  2. Cook the vegetables: In the same pot, add butter and sauté the onions, carrots, celery, and garlic. Cook for about 5 minutes, or until the vegetables begin to soften.
  3. Prepare the roux: Sprinkle flour over the vegetables and stir well to form a roux. Cook for 1-2 minutes to get rid of the raw flour taste.
  4. Add broth and rice: Gradually add the chicken broth, stirring constantly to avoid lumps. Add in the soaked wild rice and thyme, then bring the soup to a simmer. Cover and cook for 30-35 minutes, or until the rice is tender.
  5. Shred the chicken: While the soup simmers, shred or chop the cooked chicken into bite-sized pieces.
  6. Finish the soup: Once the rice is cooked, stir in the shredded chicken, milk, and heavy cream (if using). Simmer for an additional 5 minutes. Taste and adjust the seasoning with salt and pepper.
  7. Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley. Serve with a slice of warm bread for dipping!

Notes

I cooked this Chicken Wild Rice Soup on a crisp fall afternoon, and it quickly became a household favorite. The wild rice gives it a unique texture and depth of flavor that pairs wonderfully with the tender chicken. If you’re looking for a hearty, soul-soothing meal, this recipe is the perfect choice!