Description
This Creamy Chicken Wild Rice Soup is a hearty and comforting American classic, featuring tender shredded chicken, nutty wild rice, and a velvety broth enriched with milk and cream. Perfect for a cozy dinner, this soup combines aromatic vegetables and herbs with a creamy texture that’s sure to satisfy during colder months.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Thickening & Broth
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 cup uncooked wild rice, rinsed
Protein & Creaminess
- 2 cups cooked shredded chicken
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 teaspoon lemon juice (optional)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion, carrots, and celery and cook for 5 to 7 minutes until they soften and become fragrant.
- Add Aromatics and Spices: Stir in the minced garlic, dried thyme, rosemary, salt, and black pepper. Cook for 1 minute until fragrant, being careful not to burn the garlic.
- Create Roux: Sprinkle the all-purpose flour over the sautéed vegetables and stir continuously for 1 to 2 minutes to cook off the raw flour taste and form a roux, which will help thicken the soup.
- Add Broth and Wild Rice: Gradually whisk in the chicken broth to avoid lumps. Add the rinsed wild rice and bring the mixture to a boil.
- Simmer Soup: Reduce heat to low, cover the pot, and simmer for 40 to 45 minutes until the wild rice is tender and cooked through.
- Add Chicken and Dairy: Stir in the cooked shredded chicken, whole milk, and heavy cream. Continue to simmer uncovered for an additional 10 minutes to allow the soup to thicken and flavors to meld.
- Finish and Serve: If using, stir in the lemon juice and adjust seasoning to taste with salt and pepper. Garnish with chopped fresh parsley before serving hot.
Notes
- Rotisserie chicken works well for convenience and adds great flavor.
- For a lighter version, substitute half-and-half for the heavy cream to reduce fat content.
- Store leftovers in the refrigerator for up to 4 days; the soup will thicken as it sits. When reheating, add a splash of chicken broth to loosen the consistency.
