Hearty Creamy Chicken and Wild Rice Soup

Name: Hearty Creamy Chicken and Wild Rice Soup
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 1 medium Yellow onion, chopped; 2 medium Carrots, chopped; 2 stalks Celery, chopped; 2 cloves Garlic, minced; 1/2 cup Uncooked wild rice blend; 6 cups Chicken broth; 1 tsp Dried thyme; 1/2 tsp Dried sage; 2 cups Cooked chicken, shredded (about 2 breasts); 1/2 cup All-purpose flour; 2 cups Milk (whole or 2%); 1/2 cup Heavy cream (optional, for extra richness); Salt and black pepper To taste; Fresh parsley For garnish (optional)

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Warm up with a bowl of this Hearty Creamy Chicken and Wild Rice Soup. It’s a complete meal in itself, combining succulent shredded chicken, earthy wild rice, and a medley of carrots, celery, and onions, all simmered in a beautifully seasoned, velvety cream-based broth. This soup is robust enough to be filling yet incredibly comforting, making it an ideal choice for a family dinner during the colder months.

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Prep Time20 min

Cook Time70 min

Servings6-8 servings

DifficultyMedium

Equipment

Large pot or Dutch ovenWhiskSmall bowl

Instructions

1
Sauté vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until vegetables begin to soften. Add minced garlic and cook for another minute until fragrant.
2
Add rice and broth: Stir in the uncooked wild rice blend, chicken broth, dried thyme, and dried sage. Bring to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes, or until the wild rice is tender and has 'bloomed'.
3
Prepare the roux and thicken: In a separate small bowl, whisk together the all-purpose flour and 1 cup of the milk until smooth (this prevents lumps). Gradually whisk this mixture into the simmering soup. Add the remaining 1 cup of milk and the heavy cream (if using). Stir well.
4
Add chicken and simmer: Add the shredded cooked chicken to the pot. Continue to simmer the soup for another 10-15 minutes, stirring occasionally, until it has thickened to your desired consistency. The wild rice will also continue to absorb liquid and tenderize further.
5
Season and serve: Season the soup generously with salt and black pepper to taste. Ladle hot soup into bowls. Garnish with fresh parsley, if desired, and serve immediately with crusty bread.

Nutrition

Calories380 kcal

Protein28g

Fat18g

Carbohydrates

Frequently Asked Questions

Can I use leftover roasted chicken for this soup?

Yes, leftover roasted chicken works wonderfully in this soup. Simply shred or dice it and add it in Step 4. You'll need about 2 cups of shredded chicken.

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 2-3 tablespoons of cornstarch mixed with cold water to thicken the soup. Whisk it in gradually during Step 3.

Can I freeze this soup?

This soup freezes well, though the creamy base might separate slightly upon reheating. To best preserve texture, freeze individual portions without the heavy cream, and stir in a splash of fresh cream when reheating.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.