Description
This Creamy Chicken and Wild Rice Soup is a comforting, hearty dish perfect for chilly days. Featuring tender chicken thighs, nutty wild rice, and a rich, creamy broth infused with aromatic herbs and fresh vegetables, this soup is easy to prepare in a single pot and delivers a satisfying homemade meal for six.
Ingredients
Vegetables
- 1 cup yellow onion, small diced
- 1 cup celery, washed and sliced small
- 1 cup carrots, washed, peeled and small diced
- 3 cloves garlic, minced
Proteins
- 4 chicken thighs, cooked or raw (see note)
Liquids & Dairy
- 6 cups low sodium chicken broth
- 1 cup heavy cream, half and half, or whole milk
- Juice of 1/2 a lemon
Herbs & Spices
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp dried Italian herbs
- 2 sprigs fresh thyme and rosemary (optional)
- 2 bay leaves
- Kosher salt and freshly ground black pepper (to taste)
Others
- 4 tbsp butter
- 1/3 cup all-purpose flour
- 1 cup wild rice
Instructions
- Sauté the vegetables: In a 6-quart dutch oven, melt the butter over medium-high heat. Add the diced onion, celery, and carrots and sauté with a wooden spoon until the onions become translucent, about 5-6 minutes.
- Add seasoning and flour: Stir in kosher salt, freshly ground black pepper, dried Italian herbs, fresh thyme and rosemary if using, and the minced garlic. Cook for one more minute, then sprinkle the all-purpose flour over the vegetables. Stir well to coat everything in flour and cook for 1-2 minutes to eliminate the raw flour taste.
- Incorporate broth, chicken, rice, and simmer: Slowly pour in the low sodium chicken broth while stirring constantly to dissolve the flour into the liquid. Add the chicken thighs (either cooked or raw), wild rice, bay leaves, and heavy cream. Bring to a gentle simmer over medium heat and cook for 45 minutes, stirring occasionally to prevent sticking.
- Prepare the chicken: After simmering, remove the bay leaves and take out the chicken thighs. Roughly chop or shred the thighs with forks, then return the shredded chicken to the pot.
- Final seasoning: Squeeze in the juice of half a lemon, then adjust the seasoning with kosher salt and freshly ground black pepper to taste.
- Serve: Ladle the soup hot into bowls and serve with toasty crusty bread or soft dinner rolls for a comforting meal.
Notes
- Using cooked chicken thighs can reduce overall cooking time; if using raw, ensure they are fully cooked during simmering.
- Wild rice adds nutty flavor and chewy texture; you may substitute with a rice blend if preferred, but cooking times may vary.
- For a lighter soup, use half and half or whole milk instead of heavy cream.
- Fresh herbs are optional but add more aromatic depth to the soup.
- Stir occasionally while simmering to prevent the rice from sticking and burning on the bottom of the pot.
