Description
This Creamy Chicken Wild Rice Soup is a comforting, hearty dish perfect for cold weather. Packed with tender chicken, nutritious wild rice, and vegetables in a creamy broth, it’s both filling and delicious. A perfect one-pot meal for the family to enjoy on cozy nights.
Ingredients
Scale
- 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
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Cook the rice: In a large pot, combine the wild rice with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and has absorbed the water. Set aside.
- Prepare the soup base: In the same pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, or until the vegetables are softened.
- Add the garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Create the roux: Sprinkle the flour over the vegetables and stir to coat. Cook for 2-3 minutes, stirring constantly to form a roux.
- Add the liquids: Slowly pour in the chicken broth, whole milk, and heavy cream, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 5-7 minutes, or until the soup thickens slightly.
- Combine: Add the cooked chicken, cooked wild rice, thyme, and parsley to the pot. Stir well to combine. Season with salt and pepper to taste.
- Simmer: Let the soup simmer for an additional 10-15 minutes, stirring occasionally, until heated through and the rice is tender.
- Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Notes
- If you prefer a thicker soup, you can increase the amount of flour or add a bit more cream.
- Feel free to use leftover cooked chicken for a quicker prep.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For extra flavor, add a squeeze of lemon juice or a dash of hot sauce to taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg