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Chicken And Wild Rice Soup Recipe

Chicken and Wild Rice Soup

iamwinfred
This chicken and wild rice soup recipe turns a handful of simple ingredients into a creamy, hearty bowl that tastes like it simmered all day. It comes together with tender shredded chicken, nutty wild rice, and a few basic vegetables in about an hour, no fancy technique required.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 servings
Calories 380 kcal

Equipment

  • Large Dutch oven or heavy-bottomed soup pot
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle
  • Fine-mesh strainer
  • Immersion blender optional

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 small yellow onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour about 42g
  • 6 cups low-sodium chicken broth 1.4L
  • 1 cup wild rice blend uncooked, about 170g
  • 2 cups cooked shredded rotisserie chicken about 340g
  • 1 teaspoon dried thyme
  • 1 leaf bay leaf
  • 1 cup heavy cream or half-and-half, about 240ml
  • salt to taste
  • black pepper to taste
  • 2 tablespoons fresh parsley chopped, for garnish
  • grated parmesan cheese for garnish, optional

Instructions
 

  • Dice onion, carrots, and celery into small, even pieces. Mince garlic and set aside separately. Remove skin and bones from rotisserie chicken and shred into bite-sized pieces. Rinse wild rice blend in a fine mesh strainer.
  • Melt butter in a large Dutch oven over medium heat. Add onion, carrots, and celery and cook for 5-6 minutes until onion is translucent. Add garlic and cook 30 seconds to 1 minute until fragrant.
  • Sprinkle flour over vegetables and stir constantly for 1-2 minutes to cook out the raw starchy taste until pasty and slightly golden.
  • Slowly pour in chicken broth while whisking constantly to avoid clumps. Add rinsed wild rice, dried thyme, and bay leaf. Stir to combine.
  • Bring soup to a gentle boil, then reduce heat to low, cover, and simmer for 35-40 minutes, stirring occasionally, until wild rice is tender but still slightly chewy.
  • Add shredded chicken and heavy cream to the pot. Stir gently and warm through over low heat for about 5 minutes, without letting it come to a hard boil.
  • Remove and discard bay leaf. Taste and season with salt and pepper as needed. Thin with extra broth or water if desired.
  • Ladle hot soup into bowls and top with fresh parsley and grated parmesan cheese if using. Serve immediately.

Notes

  • Do not skip rinsing the wild rice to remove excess starch and dust for the best texture.
  • Cook the roux for the full 1 to 2 minutes so the soup does not taste like raw flour.
  • Add the cream at the end and keep the heat low so it does not curdle.
  • Season with salt at the very end, since the broth reduces and concentrates as it simmers.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze in freezer-safe containers for up to 3 months. Thaw overnight before reheating.
  • Soup thickens as it sits—add a splash of broth or cream when reheating if needed.
  • Swap heavy cream for coconut milk to make it dairy-free.
  • Add sliced mushrooms with the vegetables for extra earthiness.
  • Use raw chicken instead of rotisserie—simmer with broth until cooked, then shred and return to pot with cream.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 28gProtein: 22gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 95mgSodium: 780mgPotassium: 420mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 8mgCalcium: 10mgIron: 10mg
Keyword chicken wild rice soup, creamy chicken soup, midwest soup recipe
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