Creamy Chicken and Wild Rice Soup

Name: Creamy Chicken and Wild Rice Soup
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1 cup Wild rice blend; 6 cups Chicken broth (low sodium), plus more if needed; 2 tbsp Unsalted butter; 1 medium Yellow onion, chopped; 2 Carrots, peeled and diced; 2 stalks Celery, diced; 2 cloves Garlic, minced; 1/4 cup All-purpose flour; 1 tsp Dried thyme; 1 Bay leaf; 1.5 lbs Boneless, skinless chicken breasts, cooked and shredded or diced; 1/2 cup Heavy cream; 1/4 cup Fresh parsley, chopped, for garnish; Salt and black pepper To taste

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This Creamy Chicken and Wild Rice Soup is the ultimate comfort food for early spring. It combines succulent pieces of chicken with the unique texture and nutty flavor of wild rice, along with carrots, celery, and onions, all swimming in a velvety smooth, seasoned broth. It's a deeply satisfying and wholesome meal that warms you from the inside out, ideal for those lingering cool days of March.

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Prep Time25 min

Cook Time60 min

Servings6 servings

DifficultyEasy

Equipment

Large potDutch ovenWhisk

Instructions

1
Rinse the wild rice blend under cold water. In a medium pot, combine wild rice with 3 cups of chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 40-50 minutes, or until the rice is tender and has absorbed most of the liquid. Set aside.
2
While rice cooks, melt butter in a large Dutch oven or soup pot over medium heat. Add chopped onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
3
Sprinkle flour over the cooked vegetables and stir for 1-2 minutes to create a roux. Gradually whisk in the remaining 3 cups of chicken broth, ensuring no lumps. Add dried thyme and bay leaf, then bring the soup to a gentle simmer, stirring frequently.
4
Stir in the cooked wild rice and shredded or diced cooked chicken. Continue to simmer for 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly. If the soup is too thick, add a little more broth until desired consistency is reached.
5
Remove the bay leaf. Stir in the heavy cream. Heat through for 2-3 minutes, but do not bring to a rolling boil after adding cream. Season with salt and black pepper to taste.
6
Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving. Serve with crusty bread if desired.

Nutrition

Calories410 kcal

Protein38g

Fat18g

Carbohydrates

Frequently Asked Questions

Can I use pre-cooked rotisserie chicken?

Yes, absolutely! A pre-cooked rotisserie chicken is a great time-saver. Simply shred or dice the meat and add it to the soup in step 4.

How can I make this soup dairy-free?

You can substitute the butter with olive oil and the heavy cream with a dairy-free alternative like unsweetened full-fat coconut milk or a dairy-free cream substitute. The flavor profile will change slightly but will still be delicious.

Can I add more vegetables?

Certainly! Green peas, corn, or chopped spinach would be delicious additions. Add them in step 4 with the chicken and rice, or the spinach can be stirred in at the very end to wilt.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.