Description
This Chicken and Wild Rice Soup is creamy, hearty, and comforting—made with tender chicken, earthy wild rice, and vegetables simmered in a flavorful broth. It’s a cozy classic that’s perfect for cold days and satisfying enough for a full meal.
Ingredients
Main Ingredients
- 2 tablespoons butter or olive oil
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 6 cups chicken broth
- 1 cup uncooked wild rice blend
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup milk or half-and-half
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat butter or oil: Melt butter or heat olive oil in a large pot over medium heat to start the base of the soup.
- Sauté vegetables: Add diced onion, chopped carrots, and celery to the pot. Cook for 5–6 minutes until softened and fragrant.
- Add seasonings and garlic: Stir in minced garlic, dried thyme, dried rosemary, salt, and black pepper to infuse the vegetables with flavor.
- Add broth and rice: Pour in 6 cups of chicken broth and add the uncooked wild rice blend. Bring the mixture to a boil to begin cooking the rice.
- Cook chicken and simmer: Add the boneless, skinless chicken breasts or thighs to the pot. Reduce the heat and let everything simmer gently for 40–45 minutes until the rice is tender and the chicken is fully cooked.
- Shred chicken: Remove the chicken from the pot, shred it finely using two forks, then return the shredded chicken back into the soup.
- Make thickening mixture: In a small bowl, whisk together the milk or half-and-half with the all-purpose flour until smooth and lump-free.
- Thicken soup: Stir the milk and flour mixture into the soup. Simmer for another 5–10 minutes, stirring occasionally, until the soup slightly thickens to a creamy consistency.
- Adjust seasoning: Taste the soup and adjust salt and pepper as needed to suit your preference.
- Garnish and serve: Sprinkle fresh chopped parsley over the soup before serving warm for a fresh, flavorful finish.
Notes
- Use a wild rice blend or 100% wild rice; if using pure wild rice, increase the cooking time accordingly.
- Substitute cream instead of milk or half-and-half for a richer and creamier soup.
- Add mushrooms along with vegetables for an extra earthy flavor.
- Store leftover soup refrigerated for up to 4 days.
- This soup freezes well; if possible, add the dairy after reheating to maintain the best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American
