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Creamy Chicken and Wild Rice Soup Recipe

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★★★★★

4.5 from 148 reviews

This Creamy Chicken and Wild Rice Soup is a comforting and hearty meal, perfect for chilly days. Combining tender chicken breasts, a nutritious wild rice blend, and a medley of vegetables, this soup features a rich and velvety broth infused with aromatic herbs and a hint of lemon zest. The creamy texture is achieved by incorporating milk and heavy cream, making it both satisfying and delicious.

Ingredients

Scale

Soup Base

  • 3/4 cup uncooked wild rice blend
  • 1 cup chopped yellow onion (1 small onion)
  • 1 cup diced carrots (2 medium)
  • 1 cup diced celery (3 ribs)
  • 7 Tbsp butter, diced, divided
  • 1 large garlic clove, minced (1 1/2 tsp)
  • 4 1/2 cups low-sodium chicken broth
  • 1/4 tsp dried thyme
  • 1/4 tsp dried marjoram
  • 1/4 tsp dried sage
  • 1/4 tsp dried rosemary
  • Salt and ground black pepper, to taste

Chicken and Thickening

  • 1 lb boneless skinless chicken breasts halves
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream

Additional Flavor

  • 1 tsp lemon zest

Instructions

  1. Cook the wild rice: In a medium saucepan, cook the 3/4 cup uncooked wild rice blend according to package instructions until tender, usually about 45-50 minutes. Drain and set aside.
  2. Sauté the vegetables: In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add 1 cup chopped yellow onion, 1 cup diced carrots, and 1 cup diced celery. Cook, stirring occasionally, until vegetables are softened and fragrant, about 5-7 minutes. Add the minced garlic and cook for another 1 minute to release its aroma.
  3. Add herbs and broth: Sprinkle in the dried thyme, marjoram, sage, and rosemary. Stir to combine, then pour in 4 1/2 cups of low-sodium chicken broth. Season with salt and freshly ground black pepper to taste. Bring the mixture to a simmer.
  4. Cook the chicken: Add 1 lb boneless skinless chicken breast halves to the pot. Reduce heat to low, cover, and let the chicken poach gently in the broth until cooked through, about 15-20 minutes. Remove the chicken and set aside to cool slightly. Once cool enough, shred or dice the chicken into bite-sized pieces.
  5. Prepare the creamy base: In a medium bowl, whisk together 1/2 cup all-purpose flour with 1 1/2 cups milk until smooth and free of lumps.
  6. Create the roux and thicken the soup: In the same large pot, melt the remaining 3 tablespoons of butter over medium heat. Slowly whisk in the milk and flour mixture. Cook, stirring constantly, until the mixture thickens and becomes creamy, about 5-7 minutes. Be careful not to let it burn; lower the heat if needed.
  7. Combine all components: Return the shredded chicken, cooked wild rice, and 1/2 cup heavy cream to the pot. Stir to combine thoroughly, heating through for another 5-7 minutes over low heat without boiling to prevent curdling.
  8. Finish with lemon zest and seasoning: Stir in 1 teaspoon lemon zest for a bright, fresh flavor. Adjust seasoning with additional salt and black pepper if desired.
  9. Serve: Ladle the creamy chicken and wild rice soup into bowls and serve warm, optionally garnished with fresh herbs or a sprinkle of freshly ground black pepper.

Notes

  • Use low-sodium chicken broth to control the salt level in the soup.
  • For a thicker soup, cook the roux a bit longer or add a little more flour in the milk mixture.
  • Wild rice blend can be substituted with straight wild rice or a mix of wild and brown rice, but adjust cooking times accordingly.
  • To make this soup ahead, keep the dairy separate and add just before serving to avoid curdling upon reheating.
  • Fresh herbs can be substituted for dried; use about 1 teaspoon of fresh herbs instead of 1/4 teaspoon dried.

Keywords: creamy chicken soup, wild rice soup, chicken and rice soup, comfort food, creamy soup, hearty soup

Find it online: https://busyrecipe.com/creamy-chicken-and-wild-rice-soup-recipe/