Name: Creamy Chicken and Wild Rice Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups shredded chicken; 1 cup wild rice; 4 cups chicken broth; 1 cup carrots, diced; 1 cup celery, diced; 1 onion, chopped; 3 cloves garlic, minced; 1 cup heavy cream; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley for garnish

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introduction

This soup feels warm and soft. It uses chicken, wild rice, cream, and fresh veg. You can make it in one pot. If you like creamy garlic chicken, you will like this soup too. The soup fills the bowl and the heart.

why make this recipe

You make this soup when you want a warm, easy meal. It uses common parts you keep in the house. It feeds a small group or gives good lunch for the week. It tastes rich but stays light. For an easy slow meal idea, see crockpot chicken and rice for a slow cook take.

how to make Creamy Chicken and Wild Rice Soup

You cook the veg first to bring out sweet taste. Then you add rice and broth and let it slow cook until the rice is soft. You stir in cooked chicken and cream at the end. Use low heat so the cream will not break. For tips on making sauce rich and smooth, you can read a similar method like creamy crack chicken penne.

Ingredients :

2 cups shredded chicken
1 cup wild rice
4 cups chicken broth
1 cup carrots, diced
1 cup celery, diced
1 onion, chopped
3 cloves garlic, minced
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

For a dish with some of the same parts, see creamy smothered chicken and rice.

Directions :

In a large pot, sauté the onion, carrots, and celery over medium heat until softened.
Add garlic and cook for another minute.
Stir in the wild rice, chicken broth, and thyme.
Bring to a boil, then reduce heat and simmer for about 45 minutes or until the rice is tender.
Add the shredded chicken and heavy cream to the pot.
Season with salt and pepper, and heat through.
Serve hot, garnished with fresh parsley, alongside salad and crusty bread.

how to serve Creamy Chicken and Wild Rice Soup

Serve this soup hot in deep bowls. Add a sprig of parsley on top. You can place a slice of crusty bread or a small green salad on the side. For another creamy plate to pair, try creamy beef and shells.

how to store Creamy Chicken and Wild Rice Soup

Let the soup cool to room temp. Put it in a sealed box or jar. Keep it in the fridge up to 4 days. You can freeze it for up to 3 months. Thaw in the fridge and warm on low heat. Stir well when you reheat so the cream mixes back in.

tips to make Creamy Chicken and Wild Rice Soup

Use cooked chicken you like: roast, boil, or store-bought rotisserie.
Stir the pot now and then while the rice cooks so it does not stick.
If the soup gets too thick, add a little more broth or water.
Add cream at the end on low heat to keep it smooth.
Taste and add salt and pepper at the end.

variation (if any)

Make it lighter: use half-and-half or milk instead of heavy cream.
Add mushrooms for an earth note.
Swap wild rice for brown rice, but cook until soft.
Add a touch of lemon juice right before serving for a bright note.

FAQs

Q: Can I use uncooked chicken in the pot?
A: Yes. Add raw chicken when the rice has 20 minutes left, and cook until the chicken is done.

Q: Can I use a rice mix or different rice?
A: Yes. Check the rice package for cook time. Brown rice or mixes may need more water and time.

Q: How do I reheat without breaking the cream?
A: Reheat on low heat and stir often. Do not boil after you add the cream.

Q: Can I make this in a slow cooker?
A: Yes. Use precooked chicken and add cream in the last 15 minutes. For a slow cooker plan, look at crockpot chicken and rice for ideas.

Conclusion

If you want one more take on this style of soup, see this tested recipe: Creamy Chicken and Wild Rice Soup – Cooking Classy.

Creamy Chicken and Wild Rice Soup