Creamy Chicken and Wild Rice Soup

Name: Creamy Chicken and Wild Rice Soup
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1 tbsp Olive oil; 1.5 lbs Boneless, skinless chicken breasts or thighs, cut into 1-inch cubes; 1 large Yellow onion, chopped; 2 stalks Celery, chopped; 3 medium Carrots, peeled and chopped; 2 cloves Garlic, minced; 1/2 cup Uncooked wild rice, rinsed; 6 cups Chicken broth; 1 tsp Dried thyme; 1/2 tsp Dried sage; 1/4 cup All-purpose flour; 1 cup Milk (whole milk or half-and-half recommended); 1/2 cup Heavy cream; 1/4 cup Fresh parsley, chopped, plus more for garnish; Salt and freshly ground black pepper To taste

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This Creamy Chicken and Wild Rice Soup is the epitome of comfort in a bowl. It features succulent pieces of chicken and chewy wild rice, simmered together with carrots, celery, and onions in a rich, velvety broth. The earthy notes of wild rice pair beautifully with the creamy base and tender vegetables, creating a deeply satisfying and wholesome soup that's both hearty and flavorful. It's an ideal choice for a cold winter day or a comforting family dinner.

speichern

Prep Time20 min

Cook Time70 min

Servings6 servings

DifficultyMedium

Equipment

Large Dutch oven or potWhiskLadle

Instructions

1
Heat olive oil in a large Dutch oven or pot over medium-high heat. Season chicken with salt and pepper, then brown on all sides. Remove chicken from the pot and set aside.
2
Reduce heat to medium. Add chopped onion, celery, and carrots to the pot. Sauté for 8-10 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
3
Stir in the rinsed wild rice, chicken broth, dried thyme, and dried sage. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until wild rice is tender and has 'bloomed'.
4
In a small bowl, whisk together the flour and milk until smooth. Slowly whisk this mixture into the simmering soup. Cook, stirring constantly, for 2-3 minutes until the soup thickens slightly.
5
Return the cooked chicken to the pot. Stir in the heavy cream and chopped fresh parsley. Heat through for 5 minutes, ensuring the soup doesn't boil after adding cream. Taste and adjust salt and pepper as needed.
6
Ladle the hot soup into bowls and garnish with extra fresh parsley or a sprinkle of black pepper. Serve immediately with crusty bread.

Nutrition

Calories430 kcal

Protein30g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use already cooked chicken?

Yes, if using pre-cooked chicken (like rotisserie chicken), shred or dice it and add it along with the heavy cream in Step 5, heating through until warmed. This will reduce the initial cooking time.

What's the best way to rinse wild rice?

Place the wild rice in a fine-mesh sieve and rinse it thoroughly under cold running water for about 30 seconds to remove any dust or debris. This helps prevent the soup from becoming cloudy.

How do I store and reheat leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or broth to thin it out as it can thicken in the fridge.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.