Description
This Creamy Chicken Wild Rice Soup is a comforting and hearty dish featuring tender shredded chicken, nutty wild rice, and a rich creamy broth infused with aromatic vegetables and herbs. Perfect for a cozy meal, this soup combines wholesome ingredients with a luscious texture, making it ideal for chilly days or anytime you crave a satisfying homemade soup.
Ingredients
Scale
Main Ingredients
- 1 lb chicken breast or thighs, cooked and shredded
- 1 cup wild rice, rinsed
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tbsp unsalted butter
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
For Garnish
- Fresh parsley, chopped (optional)
Instructions
- Cook the rice: Combine the wild rice with 2 cups of water in a large pot and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 40-45 minutes until the rice is tender and the water has been absorbed. Remove from heat and set aside.
- Prepare the soup base: In the same pot, melt the unsalted butter over medium heat. Add the chopped onion, carrots, and celery, cooking for 5-7 minutes until the vegetables become soft and fragrant.
- Add the garlic: Stir in the minced garlic and cook for an additional 1 minute until the garlic releases its aroma.
- Create the roux: Sprinkle the all-purpose flour over the softened vegetables and stir thoroughly to coat. Continue cooking for 2-3 minutes, stirring constantly to form a roux that will thicken the soup.
- Add the liquids: Slowly whisk in the chicken broth, whole milk, and heavy cream to prevent lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the soup to thicken slightly.
- Combine ingredients: Add the cooked shredded chicken, cooked wild rice, dried thyme, and dried parsley into the pot. Stir well to incorporate all ingredients evenly. Season with salt and pepper according to your taste.
- Simmer the soup: Allow the soup to simmer gently for an additional 10-15 minutes, stirring occasionally to prevent sticking, until it is heated through and the flavors meld beautifully.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley if desired. Serve immediately for a warm, comforting meal.
Notes
- Use bone-in chicken thighs for added flavor, and shred the meat after cooking.
- If you prefer a thicker soup, increase the flour slightly or reduce the milk.
- For a lighter version, substitute whole milk and heavy cream with half-and-half or evaporated milk.
- Wild rice can be soaked overnight to reduce cooking time.
- This soup freezes well; store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
