Description
This Creamy Chicken Wild Rice Soup is the perfect bowl of comfort on a chilly day. Packed with tender chicken, wholesome wild rice, and a rich, creamy broth, this hearty soup is a family favorite. Easy to make and loaded with flavor, it’s the ultimate cozy meal for any occasion.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium carrots, finely chopped (~1 cup)
- 2 celery stalks, finely chopped
- 1 shallot or small yellow onion, chopped
- Salt and pepper, to taste
- 3 cloves garlic, pressed or minced
- 1 teaspoon poultry seasoning
- ½ teaspoon dried thyme
- 6 cups chicken stock or broth
- 1 pound chicken breasts (about 2), sliced in half
- 1 cup wild blend rice
- ½ cup butter (or vegan butter)
- ½ cup gluten-free flour blend
- 2 cups milk (any kind)
Instructions
- Prepare the Vegetables:
- Heat the olive oil in a large soup pot or Dutch oven over medium heat.
- Add the chopped carrots, celery, and shallots or onions. Season with salt and pepper.
- Sauté for 8–10 minutes, or until the vegetables are tender.
- Add the garlic, poultry seasoning, and dried thyme, then cook for 1–2 minutes until fragrant.
- Cook the Chicken:
- Pour the chicken stock or broth into the pot and bring it to a boil.
- Add the chicken breast halves, reduce the heat to low, cover, and simmer for 10–12 minutes or until the chicken is fully cooked.
- Remove the chicken, let it cool slightly, then shred or chop it into bite-sized pieces. Set aside.
- Cook the Rice:
- Stir the wild blend rice into the pot. Cover and simmer for 20–30 minutes, stirring occasionally, until the rice is al dente.
- Prepare the Cream Sauce:
- In a small saucepan, melt the butter over medium heat.
- Whisk in the gluten-free flour and cook for 1 minute to form a roux.
- Gradually pour in the milk while whisking constantly until smooth.
- Cook for 1–2 minutes until the sauce thickens, then remove from heat.
- Combine Everything:
- Once the rice is cooked, slowly whisk the cream sauce into the soup.
- Add the shredded chicken back to the pot and simmer for 5 minutes, stirring frequently, until the soup thickens slightly.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve:
- Let the soup sit for 5–10 minutes to thicken before serving.
- Ladle into bowls and enjoy warm, optionally garnished with fresh herbs or a sprinkle of Parmesan cheese.
Notes
- Make It Dairy-Free: Substitute the butter with vegan butter and the milk with almond milk or oat milk for a dairy-free version.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of chicken broth to maintain consistency.
- Freezing: This soup can be frozen, but the texture of the cream and rice may change slightly upon thawing. Freeze in airtight containers for up to 3 months.
- Rice Tip: Cooking the rice separately and adding it before serving helps maintain its texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American