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Chicken & Wild Rice Soup

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Chicken & Wild Rice Soup is a warm, comforting dish with tender chicken, earthy wild rice, and vegetables in a creamy broth. Perfect for chilly days, this hearty soup is filling yet light, making it an ideal choice for lunch or dinner.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 6 cups (1.4L) chicken broth
  • 1 cup (185g) uncooked wild rice blend
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp black pepper
  • 1/2 tsp salt, to taste
  • 1 cup (240ml) heavy cream or half-and-half
  • 2 tbsp unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 tbsp chopped fresh parsley (for garnish, optional)

Instructions

  • Cook the Chicken:

    • In a large pot or Dutch oven, heat the olive oil over medium heat.
    • Add the chicken breasts or thighs and cook for 5-7 minutes on each side, or until fully cooked. Remove the chicken from the pot and set aside to cool, then shred into bite-sized pieces.

  • Sauté the Vegetables:

    • In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
    • Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

  • Add Broth and Rice:

    • Pour in the chicken broth, then add the wild rice, thyme, rosemary, black pepper, and salt.
    • Bring to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, or until the rice is tender.

  • Prepare the Cream Mixture:

    • In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
    • Gradually add the heavy cream, whisking continuously until the mixture thickens, about 2-3 minutes.

  • Combine and Serve:

    • Stir the shredded chicken and cream mixture into the soup. Simmer for an additional 5-10 minutes until the soup is warmed through.
    • Garnish with chopped parsley, if desired, and serve hot.

Notes

  • Make it dairy-free: Use coconut milk or a non-dairy cream substitute for a dairy-free version.
  • Add extra veggies: Stir in a handful of fresh spinach or mushrooms for added flavor.
  • Storage: Store leftovers in the fridge for up to 4 days. The soup thickens upon cooling, so add a splash of broth when reheating.

Find it online: https://recipe.ukfinda.com/chicken-wild-rice-soup/