Print

Creamy Chicken and Wild Rice Soup

creamy chicken and wild rice soup - featured image
Print Recipe

A rich and comforting soup featuring tender shredded chicken, chewy wild rice, and a velvety cream broth, perfect for cozy meals and easy weeknight dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie or leftover)
  • 3/4 cup wild rice, rinsed
  • 6 cups low-sodium chicken broth
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter, softened
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and black pepper, to taste
  • Optional: pinch of cayenne pepper
  • Optional: 1/2 cup sliced mushrooms or chopped kale

Instructions

  1. Rinse 3/4 cup wild rice thoroughly under cold water using a fine mesh sieve.
  2. In a medium saucepan, combine rinsed wild rice with 2 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender but still chewy. Drain excess water and set aside.
  3. While rice cooks, melt 3 tablespoons butter in a large soup pot over medium heat.
  4. Add diced onion, chopped carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8 minutes.
  5. Add minced garlic in the last minute and stir until fragrant.
  6. Sprinkle 1/4 cup all-purpose flour over the softened vegetables. Stir constantly for 2-3 minutes to cook out raw flour taste and form a thick paste (roux).
  7. Gradually pour in 6 cups chicken broth while stirring to avoid lumps.
  8. Add dried thyme, dried parsley, salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
  9. Stir in shredded chicken and cooked wild rice. If using mushrooms or kale, add them now.
  10. Simmer for another 10 minutes to heat through and blend flavors.
  11. Lower heat to medium-low and slowly stir in 1 cup heavy cream. Heat gently without boiling to prevent curdling.
  12. Taste and adjust seasoning with more salt and pepper if needed.
  13. Let soup rest off heat for a few minutes before serving to thicken slightly.

Notes

Rinse wild rice well to remove excess starch and debris. Cook wild rice separately to maintain chewy texture. Stir roux constantly to avoid lumps and cook out raw flour taste. Do not boil soup after adding cream to prevent curdling. Use shredded rotisserie chicken for convenience and flavor. Adjust seasoning gradually to avoid over-salting. If soup is too thick, add a splash of broth or water to loosen.

Nutrition

Keywords: creamy chicken soup, wild rice soup, comfort food, easy chicken soup, cozy soup recipe, rotisserie chicken soup

Find it online: https://tomyumy.com/creamy-chicken-and-wild-rice-soup-recipe-easy-perfect-cozy-comfort/