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Creamy Chicken and Wild Rice Soup

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A comforting and creamy chicken and wild rice soup that is easy to make, hearty, and perfect for cozy nights. This soup combines tender chicken, nutty wild rice, and a velvety broth for a satisfying meal.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
  • 3/4 cup uncooked wild rice
  • 1 medium onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream (can substitute half-and-half for lighter version)
  • 2 tablespoons unsalted butter
  • Optional: 1/2 cup sour cream or cream cheese
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Pinch of nutmeg (optional)
  • 3 tablespoons all-purpose flour (or cornstarch/gluten-free flour blend for gluten-free option)
  • 1 tablespoon olive oil

Instructions

  1. Rinse 3/4 cup wild rice under cold water in a fine-mesh strainer and drain well.
  2. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 7-8 minutes.
  3. Add minced garlic and cook for another 1-2 minutes until aromatic.
  4. Sprinkle 3 tablespoons all-purpose flour over the vegetables and stir continuously for 2-3 minutes to cook out the raw flour taste.
  5. Slowly pour in 6 cups chicken broth, whisking to combine with the roux and vegetables.
  6. Stir in rinsed wild rice, 1 teaspoon dried thyme, and 1 bay leaf. Increase heat to medium-high and bring to a gentle boil.
  7. Reduce heat to low, cover, and simmer for 40-45 minutes, stirring occasionally, until rice is tender but slightly firm.
  8. Stir in 2 cups cooked shredded chicken and 1 cup heavy cream. Heat gently for 5-7 minutes without boiling.
  9. Season with salt, pepper, and a pinch of nutmeg if desired.
  10. Remove bay leaf. If using, stir in 1/2 cup sour cream or cream cheese and warm through without boiling.
  11. Ladle into bowls and garnish with fresh thyme or chopped parsley if desired. Serve hot.

Notes

Rinse the wild rice to avoid gummy clumps and keep grains separate. Cook the flour thoroughly with vegetables to avoid raw flour taste. Simmer gently after adding cream to prevent curdling. Use cooked chicken with moisture for best texture. Season gradually and taste as you go. If soup thickens too much, add broth or water to loosen. For dairy-free version, substitute cream and butter with canned coconut milk and olive oil. Gluten-free option: use cornstarch or gluten-free flour blend instead of all-purpose flour.

Nutrition

Keywords: creamy chicken soup, wild rice soup, comfort food, easy soup recipe, homemade soup, weeknight dinner, creamy wild rice soup

Find it online: https://leilameals.com/creamy-chicken-and-wild-rice-soup-recipe-easy-homemade-comfort-meal/