Creamy Chicken and Wild Rice Soup

Name: Creamy Chicken and Wild Rice Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1 tbsp Olive oil; 1 lb Boneless, skinless chicken breasts or thighs, diced; 1 cup Wild rice blend, rinsed; 8 cups Chicken broth; 1 medium Yellow onion, chopped; 2 stalks Celery, diced; 2 medium Carrots, peeled and diced; 8 oz Cremini mushrooms, sliced; 2 cloves Garlic, minced; 1/2 tsp Dried thyme; 1/4 cup All-purpose flour; 1.5 cups Milk (whole or 2%); 1/2 cup Heavy cream (optional, for extra richness); Salt to taste; Black pepper to taste; 2 tbsp Fresh parsley, chopped (for garnish)

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Perfect for a chilly February evening, this Creamy Chicken and Wild Rice Soup is a delightful and wholesome meal. It features succulent pieces of chicken, nutty wild rice, and a colorful array of carrots, celery, and mushrooms, all swimming in a velvety, herb-infused broth. This soup is both satisfying and incredibly flavorful, making it a wonderful way to warm up from the inside out.

speichern

Prep Time20 min

Cook Time60 min

Servings6 servings

DifficultyMedium

Equipment

Large Dutch oven or potWhiskCutting boardKnife

Instructions

1
Heat olive oil in a large Dutch oven or pot over medium-high heat. Add diced chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2
Add onion, celery, and carrots to the pot. Sauté for 5-7 minutes until vegetables begin to soften. Add sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes. Stir in minced garlic and dried thyme, cooking for 1 minute more until fragrant.
3
Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux. Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
4
Stir in the rinsed wild rice blend and return the cooked chicken to the pot. Reduce heat to low, cover, and simmer for 40-50 minutes, or until the wild rice is tender and has 'bloomed' (split open).
5
Once the rice is cooked, stir in the milk and heavy cream (if using). Heat gently until the soup is warmed through and slightly thickened, being careful not to boil. Season generously with salt and black pepper to taste.
6
Ladle the Creamy Chicken and Wild Rice Soup into bowls. Garnish with fresh chopped parsley before serving hot. Enjoy with a side of crusty bread.

Nutrition

Calories480 kcal

Protein35g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use already cooked chicken?

Yes, absolutely! If using pre-cooked chicken (like rotisserie chicken), shred or dice it and add it to the soup along with the wild rice in Step 4 to avoid overcooking. This can also reduce your total cook time.

Why did my wild rice not 'bloom'?

Wild rice takes a while to cook and bloom. Ensure you've simmered it for the full 40-50 minutes, or until the grains split open and are tender. Sometimes, older rice or different varieties can take longer. Make sure your pot is covered tightly to retain steam.

Can I freeze this soup?

This soup freezes well, but dairy-based soups can sometimes separate upon thawing. To minimize this, freeze the soup without the milk and cream. When reheating, thaw completely, then gently warm the soup and stir in the milk and cream at the end.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.