Here is a warm, rich soup you can make at home.

introduction

This soup feels smooth and warm. It has soft chicken and nutty wild rice. Kids and adults will like it. It works for a cold day or a quick meal. See a similar idea in this creamy mushroom chicken and wild rice soup for more ideas.

why make this recipe

You can make this soup in one pot. You can use cooked chicken you have on hand. The wild rice gives the soup a good bite. The cream makes the soup soft and rich. You can feed a family with one pot. Try the low and slow cook to get good rice and deep taste. For a related comfort dish, look at this creamy smothered chicken and rice.

how to make Creamy Chicken and Wild Rice Soup

Make a base of onion, carrot, and celery. Add garlic and thyme for more taste. Add chicken, rice, and broth. Cook slow until the rice is soft. Stir in cream at the end and heat through. You can shred your own roast chicken or use left-over chicken. For a close method you can also check this creamy smothered chicken and rice for step ideas.

Ingredients :

2 cups shredded chicken
1 cup wild rice
4 cups chicken broth
1 cup carrots, diced
1 cup celery, diced
1 cup onion, diced
2 cloves garlic, minced
1 cup heavy cream
1 tablespoon olive oil
1 teaspoon thyme
Salt and pepper to taste
Fresh herbs for garnish (optional)

Directions :

In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened. Stir in garlic and thyme, cooking for another minute.
Add shredded chicken and wild rice, then pour in chicken broth. Bring to a boil, then reduce heat and simmer until rice is tender, about 40-45 minutes.
Stir in heavy cream and season with salt and pepper. Heat through, and serve warm with fresh herbs on top, alongside a salad and crusty bread.

For another style of creamy soup base and spice mix, you can look at this creamy chicken enchilada soup.

how to serve Creamy Chicken and Wild Rice Soup

Serve the soup hot in bowls. Add chopped fresh parsley or dill on top. Place crusty bread or a green salad on the side. You can add a spoon of cream on top for a pretty look.

how to store Creamy Chicken and Wild Rice Soup

Let the soup cool to room temp. Store in a sealed container in the fridge for up to 3 days. Reheat on the stove over low heat. Add a splash of broth or water if the soup is too thick. For longer care, freeze in parts for up to 3 months.

tips to make Creamy Chicken and Wild Rice Soup

Rinse the wild rice before you cook it to clean any dust.
Use low heat to let the rice cook through without the cream burning.
Use cooked, shredded chicken from a roast or rotisserie for fast work.
Stir the soup now and then so the rice does not stick.
For a quick weeknight version, use cooked rice and add it at the end. See a pot pie soup idea here: chicken pot pie soup.

variation (if any)

Make it dairy free: use coconut milk or oat cream instead of heavy cream.
Add mushrooms for more earth taste.
Use white rice or a rice mix if you do not have wild rice.
Add a small scoop of lemon juice for a fresh bright note.

FAQs

Q: Can I use white rice instead of wild rice?
A: Yes. White rice will cook faster. Add it later and watch so it does not get too soft.

Q: Can I make this in a slow cooker?
A: Yes. Add all but the cream. Cook on low for 4-6 hours. Add cream at the end and heat through.

Q: How can I thicken the soup more?
A: Let it simmer with the lid off to cut water. Or mix a bit of flour or cornstarch with cold water and stir it in, then heat until it thickens.

Q: Can I use leftover turkey?
A: Yes. Leftover turkey works well in place of chicken.

Q: How do I keep the cream from curdling?
A: Warm the cream a bit before you add it. Stir it in at low heat and do not boil hard after you add the cream.

Conclusion

If you want another full recipe guide and more tips for a creamy bowl of chicken and rice, see this detailed recipe on Creamy Chicken and Wild Rice Soup – Cooking Classy.