Description
This Creamy Chicken Wild Rice Soup is a comforting and hearty American classic that combines tender shredded chicken, nutty wild rice, and a rich, creamy broth. Perfect for chilly days, this soup simmers on the stovetop, melding flavors from aromatic herbs and sautéed vegetables into a satisfying meal that’s easy to prepare and perfect for leftovers.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup uncooked wild rice blend
Main Ingredients
- 2 cups cooked shredded chicken
- 1 cup heavy cream or half-and-half
- Salt and black pepper to taste
- 2 tablespoons chopped parsley (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil and unsalted butter over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute to release their aromas without browning the garlic.
- Make Roux: Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 to 2 minutes. This step creates a roux that will thicken the soup.
- Add Broth and Rice: Slowly whisk in the chicken broth, ensuring no lumps form from the flour. Stir in the uncooked wild rice blend, then bring the mixture to a boil.
- Simmer Soup: Reduce heat to low, cover the pot, and let it simmer gently for 40 to 45 minutes. Stir occasionally until the wild rice is tender and cooked through.
- Add Chicken and Cream: Stir in the cooked shredded chicken and heavy cream or half-and-half. Let the soup simmer uncovered for an additional 5 to 10 minutes to heat through and allow the soup to thicken slightly.
- Season and Serve: Taste the soup and season with salt and black pepper as needed. Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm with crusty bread.
Notes
- This soup stores well and often tastes better the next day as flavors meld.
- For a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
- Use rotisserie chicken to cut down on prep and cooking time.
- To make gluten-free, replace all-purpose flour with a gluten-free flour blend.
- Leftover soup can be refrigerated up to 3 days or frozen for up to 2 months.
