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Creamy Chicken and Wild Rice Soup

creamy chicken and wild rice soup - featured image
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A comforting and hearty soup featuring tender chicken, nutty wild rice, and fresh herbs in a creamy, silky base. Perfect for cozy dinners and easy to prepare with simple ingredients.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 3/4 cup wild rice blend
  • 6 cups low-sodium chicken broth
  • 1 medium onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup heavy cream or half-and-half (or full-fat coconut milk for dairy-free)
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons all-purpose flour (or gluten-free flour)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, minced
  • Salt and freshly ground black pepper, to taste
  • Optional pinch of crushed red pepper flakes

Instructions

  1. Rinse 3/4 cup wild rice under cold water until water runs clear. In a medium saucepan, combine wild rice with 2 1/2 cups chicken broth and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 40-45 minutes until tender but chewy. Drain excess liquid and set aside.
  2. Heat 3 tablespoons butter in a large heavy-bottomed pot over medium heat. Add diced onion, carrots, and celery. Cook for about 8 minutes until softened, stirring occasionally. Add minced garlic and cook for another minute until fragrant.
  3. Sprinkle 3 tablespoons flour over the vegetables. Stir constantly for about 2 minutes to cook off raw flour taste, forming a paste-like roux.
  4. Slowly pour in remaining 3 1/2 cups chicken broth while whisking to avoid lumps. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes until slightly thickened.
  5. Stir in cooked chicken and cooked wild rice. Simmer for 5 minutes to meld flavors and heat through.
  6. Lower heat to very gentle and stir in heavy cream and fresh herbs (parsley, thyme, rosemary). Season with salt and pepper to taste. Heat for 2-3 minutes without boiling to prevent curdling.
  7. Taste and adjust seasoning as needed. If soup is too thick, add a splash more broth or water.

Notes

Cook wild rice separately to maintain texture. Stir roux constantly to avoid burning. Add cream off heat or on very low heat to prevent curdling. Fresh herbs should be added at the end to preserve brightness. Use rotisserie chicken for quick prep. For dairy-free, substitute cream and butter with full-fat coconut milk and dairy-free margarine or oil.

Nutrition

Keywords: chicken soup, wild rice soup, creamy soup, comfort food, homemade soup, fresh herbs, easy dinner

Find it online: https://katedishes.com/creamy-chicken-and-wild-rice-soup-recipe-easy-homemade-with-fresh-herbs/