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Chicken and Wild Rice Soup Recipe

American · Soup · 70 min total

A hearty and comforting soup featuring tender chicken, nutty wild rice, and vegetables in a creamy broth. Perfect for chilly days.

Ingredients

• 1 cup wild rice, rinsed
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. In a medium saucepan, combine wild rice and 3 cups water. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes until rice is tender. Drain any excess water and set aside.
2. In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Sprinkle flour over vegetables and stir to coat. Cook for 2 minutes, stirring constantly.
4. Gradually pour in chicken broth while stirring to prevent lumps. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened.
5. Add cooked wild rice, shredded chicken, heavy cream, thyme, salt, and pepper. Stir well and heat through for about 5 minutes. Do not boil.
6. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Tips

• For a lighter version, substitute half-and-half for heavy cream.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken upon standing; thin with a little broth when reheating.
• To freeze, omit the cream and add it after thawing and reheating.

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