Name: Chicken Wild Rice Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 large chicken breasts; 8 cups chicken broth; 1 2/3 cups uncooked wild rice blend; 1/4 cup + 2 tbsp all-purpose flour; 1/2 cup salted butter; 3 large stalks celery, diced; 4 large carrots, diced; 1/2 large yellow onion, diced; 2 cloves minced garlic; 1 tsp parsley; 3/4 tsp thyme; 1/2 tsp sage; Salt & black pepper, to taste; 2 cups heavy cream

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introduction

This warm soup fills your home with a nice smell. It has soft chicken, wild rice, and a rich cream base. You can make a big pot and share it with friends. If you like hearty soups, try this easy dish. You can also look at a simple chicken and rice idea like smothered chicken and rice for more comfort food ideas.

why make this recipe

This soup warms you on cold days. It gives you meat, veg, and rice in one bowl. It feels rich but stays simple to make. You can make it in one big pot and feed a crowd. For more slow-cook comfort meals, see this slow cooker chicken and rice idea.

how to make Chicken Wild Rice Soup

I teach a clear way to cook this soup below. You will cook the chicken, cook the rice in broth, make a cream mix with the veg, then join all parts and heat until done. Use the steps and keep the heat low when you finish so the cream does not split. If you like other soup tips, check a thin-tomato soup guide like chicken tortilla soup tips for ideas on spice and time.

Ingredients :

2 large chicken breasts
8 cups chicken broth
1 2/3 cups uncooked wild rice blend
1/4 cup + 2 tbsp all-purpose flour
1/2 cup salted butter
3 large stalks celery, diced
4 large carrots, diced
1/2 large yellow onion, diced
2 cloves minced garlic
1 tsp parsley
3/4 tsp thyme
1/2 tsp sage
salt & black pepper, to taste
2 cups heavy cream

Directions :

Prepare the Chicken: Bring a large pot of salted water to a boil. Gently lower in your chicken & cook for about 12-15 minutes, or until 165° F in the center. (The time will depend on the size of your chicken breasts – cut them into big chunks for faster cooking.) Once done, let rest for a few minutes then shred or cut into bite sized pieces. Add to a large pot with the broth. Bring to a boil, then stir in the rice. Add salt + pepper to taste, then cover the pot and remove from heat.

Prepare the Veggies: Melt the butter in a large saucepan over medium-high heat. Reduce heat to medium and add garlic, onion, celery, carrots, and spices and cook until the vegetables start to soften, about 6-8 minutes. Stir in the flour, and cook, stirring, for 5 minutes – to cook out the raw flour taste. Slowly stir in the cream, and continue stirring until the mixture is smooth (it may not be super smooth – see photo above – it’s fine if the butter separates some!). Cook 3-4 more minutes, to thicken and to soften the vegetables a bit more.

Finish the Soup: Stir this mixture into the big pot with the broth, rice, and chicken. Let simmer over low heat until everything is warmed through and until the rice is done, about 10-15 more minutes. I usually leave the lid on here, but cracked open by leaving the spoon in the pot. Give it a stir occasionally during this last bit of cook time. Taste, and add more seasoning as desired. (I usually end up adding a few more splashes of everything.)

Serve + Store: Serve with crusty bread – yum! Store leftovers in an airtight container in the fridge for 5-7 days.

For a brighter soup style, see a lemon chicken idea like Greek lemon chicken soup for more ways to add light, fresh flavor.

how to serve Chicken Wild Rice Soup

Ladle the hot soup into bowls. Add fresh black pepper or a small herb leaf on top. Serve with warm bread or a simple side salad. Try it with a flaky roll or a slice of toasted sourdough. For a fuller plate, pair with a rice dish like honey mustard chicken with rice.

how to store Chicken Wild Rice Soup

Let the soup cool to room temp. Put it in a tight jar or box. Keep in the fridge for up to 5-7 days. Reheat on low heat and stir so the cream stays smooth. You can also freeze it in a freezer-safe container for up to 3 months, but the cream may change texture when thawed. Heat slowly and stir while warming.

tips to make Chicken Wild Rice Soup

Cut the chicken into large chunks to cook faster.
Use low heat when you add the cream to stop it from curdling.
Stir the flour mix well so no lumps stay.
Taste and add salt and pepper at the end.
If the soup is too thick, add more warm broth or water.
For other cozy tips, look at this slow soup guide like crockpot chicken and rice.

variation (if any)

Use cooked rotisserie chicken to save time.
Swap heavy cream for half-and-half for a lighter soup.
Add mushrooms or peas for more veg.
Use only long-grain rice if you do not have wild rice.

FAQs

Q: Can I use leftover cooked chicken?
A: Yes. Add it near the end so it warms but does not dry out.

Q: Can I make this in a slow cooker?
A: You can. Cook rice and chicken in broth first, then stir in the cream mix near the end. Slow cook will change the time.

Q: Is wild rice needed?
A: Wild rice gives a nutty taste and chew. You can use other rice, but the taste will change.

Q: How do I stop the cream from curdling?
A: Warm the cream mix slowly and stir it into the hot soup on low heat. Do not boil hard after you add cream.

Q: Can I freeze this soup?
A: Yes, but the cream may split a bit after thaw. Heat slowly and stir.

Conclusion

If you want another creamy version, you can read this well-made recipe: Creamy Chicken and Wild Rice Soup – Cooking Classy.

Chicken Wild Rice Soup