introduction

This soup feels warm and calm. It mixes chicken, wild rice, and cream. You cook it in one pot and eat it with bread. If you like rich chicken and rice dishes, try this creamy chicken and rice for another easy meal.

why make this recipe

You make this soup when you want something warm, full, and easy. It feeds a small group and makes good left overs. You can change parts to match your taste or time. For a slow cooker option you may like this crockpot chicken and rice for a hands-off day.

how to make Homemade Chicken & Wild Rice Soup

You cook the veg, add chicken and rice, then simmer until done. You take the chicken out, shred it, and add cream. The soup gets rich and soft. This keeps the steps clear and quick.

Ingredients :

1 pound boneless, skinless chicken breasts
1 cup wild rice
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
6 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish

(For a crockpot take on chicken soup, see this crockpot chicken tortilla soup.)

Directions :

In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until soft, about 5 minutes.
Stir in the garlic and cook for an additional minute until fragrant.
Add the chicken breasts, wild rice, chicken broth, dried thyme, salt, and pepper. Bring to a boil.
Reduce heat and simmer for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
Remove the chicken from the pot, shred it with two forks, and return it to the soup.
Stir in the heavy cream and cook for another 5 minutes.
Serve hot, garnished with fresh parsley.

how to serve Homemade Chicken & Wild Rice Soup

Serve the soup hot in a bowl. Add fresh parsley on top. Give bread or a small salad on the side. A lemony soup can pair well too, see this Greek lemon chicken soup for a bright side idea.

how to store Homemade Chicken & Wild Rice Soup

Cool the soup to room temp. Store in a closed container in the fridge for up to 3 days. Freeze in a safe box for up to 3 months. Thaw in the fridge and warm on the stove. Do not boil hard after you add the cream; warm slow to keep the texture.

tips to make Homemade Chicken & Wild Rice Soup

Use bulging pot space so rice can grow.
Taste and add salt at the end if you use salty broth.
Shred the chicken small so it mixes well.
If you want a thicker soup, mash a few rice grains in the pot.
For a mustard twist or a rice side try this honey mustard chicken with rice idea.

variation (if any)

Use cooked rotisserie chicken to cut time.
Swap heavy cream for half-and-half for a lighter soup.
Add sliced mushrooms or peas in the last 10 minutes.
Use brown rice but add more cook time or cook rice first.

FAQs

Q: Can I use pre-cooked chicken?
A: Yes. Add it in step 5 and heat for a few minutes. Do not cook too long.

Q: Can I use white rice instead of wild rice?
A: You can. White rice cooks faster. Add it later and check the texture.

Q: Can I make this dairy free?
A: Yes. Use coconut milk or a plain non-dairy cream in place of heavy cream.

Q: How do I keep the rice from getting too soft?
A: Do not overcook. Check rice at 20 minutes and stop when it feels tender.

Q: Can I freeze this soup after I add the cream?
A: You can, but cream may change texture. Stir well when you reheat.

Conclusion

For another creamy, rich take on chicken and wild rice, see Creamy Chicken and Wild Rice Soup – Cooking Classy.

Homemade Chicken & Wild Rice Soup