Creamy Chicken and Wild Rice Soup

Name: Creamy Chicken and Wild Rice Soup
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 1 lb Boneless, skinless chicken breasts, diced; 1 large Yellow onion, chopped; 2 medium Carrots, peeled and diced; 2 stalks Celery, diced; 2 cloves Garlic, minced; 1/2 cup Uncooked wild rice, rinsed; 6 cups Low-sodium chicken broth; 1/2 cup Heavy cream or half-and-half; 1/4 cup All-purpose flour; 1 tsp Dried thyme; 1/2 tsp Dried sage; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 tbsp Fresh parsley, chopped (for garnish)

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This wholesome Creamy Chicken and Wild Rice Soup is a delightful and nourishing meal that brings warmth and flavor to your table during the transitional month of March. It combines succulent pieces of chicken breast with nutty wild rice, a colorful medley of carrots, celery, and onions, all simmered in a savory, herb-infused broth. A touch of cream at the end adds a luxurious richness, making this soup both satisfying and incredibly delicious.

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Prep Time20 min

Cook Time65 min

Servings6 servings

DifficultyMedium

Equipment

Large Dutch Oven or Soup PotWhiskCutting BoardSharp Knife

Instructions

1
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add diced chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
2
Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until vegetables begin to soften. Stir in minced garlic, dried thyme, and dried sage, and cook for another minute until fragrant.
3
Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux. Gradually whisk in the chicken broth, ensuring no lumps. Bring the mixture to a simmer.
4
Add the rinsed wild rice 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). Stir occasionally to prevent sticking.
5
Return the cooked chicken to the pot. Stir in the heavy cream (or half-and-half), salt, and black pepper. Heat through for 5 minutes, but do not bring to a rolling boil after adding cream.
6
Taste and adjust seasonings if necessary. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.

Nutrition

Calories380 kcal

Protein30g

Fat18g

Carbohydrates

Frequently Asked Questions

Can I use cooked chicken?

Yes, if you have leftover cooked chicken (rotisserie chicken works well), you can add it to the soup during the last 10-15 minutes of cooking, after the wild rice is tender, to simply heat it through.

How can I make this soup gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend or use 1-2 tablespoons of cornstarch mixed with a little cold water to thicken the soup at the end, after adding the chicken and cream.

Can this soup be frozen?

Soups with cream or milk can sometimes separate when frozen and thawed. For best results, if you plan to freeze, omit the heavy cream and add it when reheating. Freeze portions in airtight containers for up to 2-3 months.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.