Chicken Wild Rice Soup Recipe

Introduction

This comforting Chicken Wild Rice Soup is a hearty blend of tender chicken, savory vegetables, and nutty wild rice in a creamy broth. Perfect for chilly days, it’s a satisfying meal that warms you from the inside out.

Ingredients

• 1 tablespoon olive oil
• 4 stalks celery, chopped
• 1 cup carrots, chopped
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1 pound chicken breast
• 1 teaspoon salt (adjust to taste)
• 3/4 teaspoon black pepper (adjust to taste)
• 2 teaspoons dried oregano
• 2 bay leaves
• 5 cups low sodium chicken broth
• 2 cups whole milk (divided)
• 1 cup heavy cream (divided)
• 6 ounces long grain & wild rice mix with seasoning packet
• 1/4 cup all-purpose flour

Instructions

1. Step 1: Heat olive oil in a deep pot or Dutch oven over medium-high heat. Add the chopped celery, carrots, onion, and minced garlic. Sauté until the vegetables soften and begin to brown, about 10 minutes.
2. Step 2: Place the chicken breast on top of the cooked vegetables. Season with salt, pepper, dried oregano, and add the bay leaves. Pour in the chicken broth, 1 cup of milk, and 1/2 cup of heavy cream, then add the rice and the seasoning packet.
3. Step 3: Stir gently to combine. Bring the pot to a boil over high heat, then reduce to a simmer. Cover and cook for about 20 minutes until the rice and chicken are cooked through.
4. Step 4: While the soup simmers, whisk together the flour, remaining 1 cup of milk, and 1/2 cup of heavy cream in a bowl to make a thickening mixture. Set aside.
5. Step 5: Remove and discard the bay leaves. Take the chicken out of the soup and shred it with two forks. Return the shredded chicken to the pot.
6. Step 6: Slowly add the thickening mixture into the soup while stirring. Let it simmer for another 5 minutes, until the soup thickens. Stir well, then serve hot.

Tips & Variations

• For extra flavor, consider adding fresh thyme or rosemary during the simmering step.
• Use rotisserie chicken to save time on shredding and cooking.
• Swap whole milk for half-and-half for a richer soup, or use a dairy-free milk to make it lighter.
• Rinse wild rice before cooking to remove excess starch for a cleaner broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much when chilled, add a splash of milk or broth while reheating to return it to the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used; just reduce the initial sauté time since frozen veggies cook faster.

Is it possible to make this soup dairy-free?

Absolutely. Substitute the milk and cream with unsweetened almond milk or coconut milk, and use a gluten-free flour or cornstarch for thickening.

Chicken Wild Rice Soup Recipe

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★★★★★

4.9 from 111 reviews

• Author: Simon
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This comforting Chicken Wild Rice Soup features tender chicken breast simmered with wild rice, aromatic vegetables, and a creamy broth. Perfect for chilly days, it’s a hearty and flavorful homemade soup that combines wholesome ingredients for a delicious and satisfying meal.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 4 stalks celery, chopped
• 1 cup carrots, chopped
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced

Proteins and Dairy

• 1 pound chicken breast
• 2 cups whole milk, divided
• 1 cup heavy cream, divided

Pantry Ingredients

• 1 Tablespoon olive oil
• 1 teaspoon salt (adjust to taste)
• 3/4 teaspoon black pepper (adjust to taste)
• 2 teaspoons dried oregano
• 2 bay leaves
• 5 cups low sodium chicken broth
• 6 ounces long grain & wild rice with seasoning packet
• 1/4 cup all-purpose flour

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Instructions

1. Sauté: Drizzle olive oil in a deep dish pot or Dutch oven and place it on medium-high heat. Add the chopped celery, carrots, onion, and minced garlic. Sauté the mixture until the vegetables begin to soften and develop a slight brown color, which should take about 10 minutes.
2. Combine: Add the chicken breast on top of the sautéed vegetables. Season everything with salt, black pepper, oregano, and add the two bay leaves. Pour in the chicken broth, 1 cup of milk, and 1/2 cup of heavy cream. Next, add the wild rice along with the seasoning packet that comes with it.
3. Boil: Stir everything to combine, then bring the pot to a boil over high heat. Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, allowing the rice and chicken to cook through and flavors to meld.
4. Whisk: While the soup simmers, prepare a thickening mixture by combining the all-purpose flour with the remaining 1 cup milk and 1/2 cup heavy cream in a bowl. Whisk thoroughly until smooth and set aside.
5. Shred: After simmering, remove and discard the bay leaves from the soup. Take the chicken out of the pot and shred it using two forks. Return the shredded chicken to the soup. Gradually stir in the thickening mixture, then let the soup simmer for another 5 minutes until it thickens. Mix thoroughly and serve hot.

Notes

• Use low sodium chicken broth to better control the salt level in the soup.
• For a richer flavor, you can substitute some or all the whole milk with half-and-half.
• Wild rice takes longer to cook than regular rice, so ensure it is fully cooked before serving.
• If you want a gluten-free version, use a gluten-free flour substitute for thickening.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Chicken Wild Rice Soup, creamy chicken soup, wild rice soup, comfort food, homemade chicken soup, easy soup recipe