Description
Chicken and Wild Rice Soup is a rich, comforting dish made with tender chicken, hearty wild rice, and vegetables simmered in a creamy, flavorful broth. Elegant yet cozy, this soup is perfect for holidays, family gatherings, or any special occasion meal.
Ingredients
Base
- 2 tbsp butter or olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Soup
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
- 1 cup uncooked wild rice (or wild rice blend)
- 1 tsp dried thyme
- ½ tsp dried rosemary
- Salt and black pepper, to taste
Finishing
- ½ cup heavy cream or half-and-half
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, for garnish
Instructions
- Heat fat and sauté vegetables. Heat butter or olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery stalks; sauté for 5–6 minutes until softened and aromatic.
- Add garlic. Stir in the minced garlic and cook for 1 minute to release its flavor without burning.
- Add chicken and liquids. Place the boneless, skinless chicken breasts or thighs in the pot, then pour in the chicken broth. Add uncooked wild rice, dried thyme, dried rosemary, and season with salt and black pepper to taste.
- Simmer soup. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 40–45 minutes, or until the wild rice is tender and the chicken is fully cooked through.
- Shred chicken. Remove the chicken from the pot and shred it using two forks, then return the shredded chicken to the soup pot.
- Thicken soup (optional). In a small bowl, whisk together the flour and heavy cream until smooth. Stir this mixture into the soup pot and simmer for an additional 5–10 minutes until the soup has thickened slightly.
- Final seasoning and garnish. Taste the soup and adjust salt and pepper if necessary. Garnish with fresh parsley before serving for a touch of color and freshness.
Notes
- Wild rice takes longer than white rice to cook—avoid using white rice unless you adjust the cooking time accordingly.
- For extra richness, add an additional splash of heavy cream right before serving.
- The soup will thicken as it cools, so keep that in mind when reheating.
- Leftovers keep well refrigerated for up to 4 days, making this perfect for meal prep.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
