Name: Chicken Wild Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 large chicken breasts; 8 cups chicken broth; 1 2/3 cups uncooked wild rice blend; 1/4 cup + 2 tbsp all-purpose flour; 1/2 cup salted butter; 3 large stalks celery, diced; 4 large carrots, diced; 1/2 large yellow onion, diced; 2 cloves minced garlic; 1 tsp parsley; 3/4 tsp thyme; 1/2 tsp sage; Salt & black pepper, to taste; 2 cups heavy cream

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introduction

This Chicken Wild Rice Soup feels warm and cozy. You can make it on a week night or for guests. The soup fills the house with a good smell and makes a full meal. If you like creamy soups, try this and then compare with this creamy mushroom chicken wild rice soup for another twist.

why make this recipe

Make this recipe because it uses simple parts and feeds many people. The soup uses real cream and plenty of rice and chicken to make a thick, rich bowl. It also freezes well and warms up fast. For a dish with a different feel, see this chicken pot pie soup recipe for more ideas.

how to make Chicken Wild Rice Soup

You will cook the chicken, cook the rice in broth, make a cream base with veggies, then mix all parts. Work step by step and keep heat steady. You can shred the chicken small so each bite has meat and rice. If you like a pot pie taste, you can try adding more herbs like in this chicken pot pie soup to change the taste.

Ingredients :

2 large chicken breasts
8 cups chicken broth
1 2/3 cups uncooked wild rice blend
1/4 cup + 2 tbsp all-purpose flour
1/2 cup salted butter
3 large stalks celery, diced
4 large carrots, diced
1/2 large yellow onion, diced
2 cloves minced garlic
1 tsp parsley
3/4 tsp thyme
1/2 tsp sage
salt & black pepper, to taste
2 cups heavy cream

Directions :

Prepare the Chicken: Bring a large pot of salted water to a boil. Gently lower in your chicken and cook for about 12-15 minutes, or until 165° F in the center. The time will depend on the size of your chicken breasts – cut them into big chunks for faster cooking. Once done, let rest for a few minutes then shred or cut into bite sized pieces. Add to a large pot with the broth. Bring to a boil, then stir in the rice. Add salt + pepper to taste, then cover the pot and remove from heat.

Prepare the Veggies: Melt the butter in a large saucepan over medium-high heat. Reduce heat to medium and add garlic, onion, celery, carrots, and spices and cook until the vegetables start to soften, about 6-8 minutes. Stir in the flour, and cook, stirring, for 5 minutes to cook out the raw flour taste. Slowly stir in the cream, and continue stirring until the mixture is smooth (it may not be super smooth – it’s fine if the butter separates some!). Cook 3-4 more minutes, to thicken and to soften the vegetables a bit more.

Finish the Soup: Stir this mixture into the big pot with the broth, rice, and chicken. Let simmer over low heat until everything is warmed through and until the rice is done, about 10-15 more minutes. I usually leave the lid on here, but cracked open by leaving the spoon in the pot. Give it a stir occasionally during this last bit of cook time. Taste, and add more seasoning as desired. (I usually end up adding a few more splashes of everything.)

Serve + Store: Serve with crusty bread – yum! Store leftovers in an airtight container in the fridge for 5-7 days.

how to serve Chicken Wild Rice Soup

Serve the soup hot in deep bowls. Add a slice of crusty bread or a soft roll. You can top the soup with a little extra parsley or a small swirl of cream. For a hearty meal, serve with a simple green salad. If you want a richer match, try this comforting chicken soup with potatoes on the side.

how to store Chicken Wild Rice Soup

Cool the soup to room temp before you seal it. Put it in an airtight container and keep it in the fridge for 5-7 days. To freeze, cool fully and pack in freezer-safe jars or bags. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove over low heat, stirring so the cream mixes well.

tips to make Chicken Wild Rice Soup

Use good chicken broth for the best taste.
Cut veggies even so they cook at the same time.
Cook the flour in the butter to get rid of the raw taste.
Stir the cream in slow so it blends well.
If you like, add a small splash of lemon or a dash of hot sauce for zip. Try a different creamy flavor with this creamy chicken enchilada soup for more ideas.

variation (if any)

Use cooked rotisserie chicken to save time.
Swap half-and-half for heavy cream to cut calories (soup will be lighter).
Add mushrooms or peas for more veg.
Make it dairy free by using canned coconut milk and a flour alternative.

FAQs

Q: Can I make this soup in a slow cooker?
A: Yes. Cook the chicken and rice in the slow cooker with the broth, then make the cream base on the stove and add it near the end.

Q: Can I use white rice instead of wild rice?
A: You can, but the cook time and texture will change. White rice cooks faster and will make the soup thicker.

Q: How do I reheat the soup without curdling the cream?
A: Reheat slowly on low heat and stir often. If it looks like it may split, add a small splash of broth or milk and whisk.

Q: Is this soup good for kids?
A: Yes. The soup has mild flavors and soft textures that most kids like.

Q: Can I make the soup ahead for a party?
A: Yes. Make it a day ahead and warm it slowly before serving.

Conclusion

For another creamy take on this classic, see this Creamy Chicken and Wild Rice Soup – Cooking Classy. This link shows a similar style and gives more ideas for rich, homey soup.