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Chicken Wild Rice Soup Recipe

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3.9 from 20 reviews

This comforting Chicken Wild Rice Soup combines tender chicken, nutty wild rice, and vegetables in a creamy, flavorful broth. Perfect for a cozy meal, it features a blend of sautéed onions, celery, carrots, and garlic, simmered with Italian seasonings and finished with a smooth roux and heavy cream for richness.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Protein

  • 400 grams Chicken breast

Grains

  • 1 cup Wild rice blend

Vegetables

  • 1/2 Onion, chopped
  • 2 stalks Celery, chopped
  • 2 Carrots, chopped
  • 1 tablespoon Garlic, minced

Liquids & Fats

  • 6-7 cups Chicken stock (divided)
  • 2 tablespoon Oil
  • 2 tablespoon Butter
  • 1 cup Heavy cream

Seasonings & Others

  • 1 Bay leaf
  • 1 teaspoon Italian seasoning
  • 2 tablespoon Flour
  • Salt and pepper to taste

Instructions

  1. Cooking Chicken: Season the chicken breast with salt and pepper. Heat 1 tablespoon of oil in a dutch oven over medium heat, then cook the chicken breasts for 4-5 minutes on each side until cooked through. Cover and let it rest for 10 minutes to retain moisture. Once cooled, chop the chicken into bite-sized pieces.
  2. Prepare the Vegetables: Wash the wild rice under running water until the water runs clear; drain thoroughly. In the same dutch oven used to cook the chicken, heat the remaining 1 tablespoon of oil over medium heat. Add chopped onion, celery, and carrots, sautéing for 2-3 minutes until softened. Add the minced garlic and sauté for another minute to release its aroma.
  3. Cook the Rice and Soup Base: Pour 6 cups of chicken stock into the pot with the vegetables and stir in the wild rice, salt, pepper, Italian seasoning, and bay leaf. Stir well to combine. Cover the pot and let the rice cook, stirring every 10 minutes to prevent sticking. After 35 minutes, check the doneness of the rice by pressing a grain between your fingers; if it feels hard, continue cooking for up to 10 more minutes. Add any leftover chicken stock if the soup becomes too thick.
  4. Make the Roux: While the rice is approaching doneness, melt butter in a separate pan over medium heat. Add flour and cook for about a minute, stirring constantly until the raw flour smell dissipates. Gradually whisk in 1 cup of chicken stock, continuing to whisk to prevent lumps. Cook until the mixture thickens to a smooth sauce.
  5. Combine and Finish Soup: When the wild rice is fully cooked, reduce the heat to low. Add the chopped chicken, the prepared roux, and heavy cream to the soup pot. Stir thoroughly to combine all ingredients. Let the soup simmer gently for 5 minutes to blend flavors and thicken slightly.
  6. Serve: Ladle the warm soup into bowls and garnish with fresh parsley if desired. Serve immediately for a comforting, hearty meal.

Notes

  • Wild rice blend cooking times may vary; adjust liquid and cooking time accordingly to ensure rice is tender.
  • Use cooked chicken breast as a shortcut if preferred, but seasoning and sautéing it fresh will enhance flavor.
  • If you want a thinner soup, add more chicken stock during the simmering stage.
  • For extra richness, substitute heavy cream with half and half for reduced fat content.
  • Fresh parsley garnish is optional but adds a nice freshness and color to the finished soup.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/chicken-wild-rice-soup-recipe/