Chicken and Wild Rice Soup
A creamy, hearty soup packed with tender chicken, nutty wild rice, and a classic mirepoix of carrots, celery, and onion. This Midwestern comfort food classic is perfect for a chilly day and comes together in about an hour.
For 4 servings
4 steps. 45 minutes total.
- 1
Step 1
- a.Cook Chicken and Rice
- b.In a large pot or Dutch oven, combine the chicken breasts, wild rice blend, bay leaf, and 4 cups of the chicken broth.
- c.Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40-45 minutes.
- d.Check that the rice is tender and the chicken is fully cooked (internal temperature of 165°F / 74°C).
- e.Carefully remove the cooked chicken breasts to a cutting board. Discard the bay leaf. Let the chicken cool for a few minutes, then shred it using two forks.
- 2
Step 2
- a.Sauté Aromatics
- b.While the chicken and rice cook, melt the butter in a separate large skillet or pot over medium heat.
- c.Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened.
- d.Add the minced garlic and cook for one more minute until fragrant.
- 3
Step 3
- a.Create the Creamy Base
- b.Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook the raw flour taste out, forming a paste (roux).
- c.Gradually pour in the remaining 2 cups of chicken broth while whisking continuously to prevent lumps.
- d.Slowly whisk in the heavy cream until the mixture is smooth.
- e.Bring the soup to a gentle simmer and cook for 5 minutes, stirring often, until it has thickened.
- 4
Step 4
- a.Combine and Finish
- b.Pour the creamy vegetable base into the pot with the cooked rice.
- c.Add the shredded chicken back to the pot.
- d.Stir in the dried thyme, salt, and black pepper.
- e.Allow the soup to simmer gently for another 5-10 minutes for the flavors to meld. Do not let it come to a rolling boil.
- f.Taste and adjust seasoning if necessary. Stir in the fresh parsley just before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a shortcut, use 2-3 cups of shredded rotisserie chicken and add it in the final step.
- 2The soup will thicken as it cools. When reheating, you may need to add a splash of broth or milk to reach your desired consistency.
- 3Do not let the soup boil after adding the heavy cream, as this can cause it to curdle. A gentle simmer is all you need.
- 4For extra flavor, add 8 oz of sliced cremini mushrooms along with the other vegetables in step 2.
- 5Ensure the heavy cream is at room temperature before adding it to the hot soup to prevent it from curdling.
Adapt it for your goals.
Vegetarian
Omit the chicken and use vegetable broth. Add 1 lb of sliced cremini mushrooms and a can of drained cannellini beans for a hearty, meat-free version.
Dairy FreeDairy-Free
Replace the butter with olive oil or a dairy-free butter alternative. Substitute the heavy cream with full-fat coconut milk or a homemade cashew cream for a similar creamy texture.
Gluten FreeGluten-Free
To thicken the soup, use a gluten-free all-purpose flour blend in place of the regular flour. Alternatively, make a slurry with 2 tablespoons of cornstarch and 4 tablespoons of cold water and whisk it in during the final simmering step.
Why this is on our healthy list.
Source of Lean Protein
Chicken provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
Rich in Fiber
Wild rice is technically a grass seed, not a grain, and is packed with dietary fiber. Fiber aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Contains Essential Nutrients
The mirepoix of carrots, celery, and onions provides a range of vitamins and minerals, including Vitamin A for vision health, Vitamin K, and various antioxidants that help protect the body from damage.
Frequently asked questions
A 1.5-cup serving of this soup contains approximately 450-550 calories, depending on the specific ingredients used, such as the fat content of the chicken and cream.