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Creamy Chicken and Wild Rice Soup Recipe

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4.1 from 159 reviews

This creamy chicken and wild rice soup is a comforting and hearty meal perfect for chilly days. It features tender seared chicken thighs, earthy wild rice, sautéed vegetables, and fresh herbs simmered in rich chicken broth and finished with cream and milk for a luscious texture. Packed with flavor and satisfying ingredients, this soup is ideal for a cozy family dinner.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Protein and Dairy

  • 1 1/2 lbs boneless skinless chicken thighs (or chicken breasts)
  • 4 tablespoons unsalted butter
  • 1 cup whole milk (or full-fat coconut milk)
  • 1 cup heavy cream

Vegetables and Herbs

  • 1 medium yellow onion (diced)
  • 4 cloves garlic (minced)
  • 2 carrots (peeled and cut into rounds)
  • 2 celery ribs (diced)
  • 8 oz cremini or button mushrooms (sliced)
  • 2 teaspoons thyme leaves (or 1 tsp dried thyme)
  • 1 teaspoon fresh sage (chopped)

Pantry Staples

  • 2 tablespoons olive oil
  • 1/4 cup all purpose flour (gluten-free if needed)
  • 1 cup wild rice
  • 4-6 cups chicken bone broth or sugar free chicken broth
  • Kosher salt and pepper to taste

Instructions

  1. Sear the Chicken: Heat the olive oil in a large stock pot or Dutch oven over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Sear on both sides for 4-5 minutes until golden brown but not fully cooked through. Remove the chicken to a clean plate or cutting board.
  2. Sauté Vegetables and Herbs: Reduce the heat to medium and add the butter, stirring to melt. Add the diced onion, carrots, celery, garlic, mushrooms, thyme, and sage. Sauté for 3-4 minutes until the vegetables are softened and fragrant.
  3. Add Flour and Broth: Sprinkle the flour over the vegetables and stir to coat evenly. Slowly pour in the chicken broth while stirring, then add the wild rice. Stir until well combined. Nestle the seared chicken into the soup, ensuring it is submerged.
  4. Simmer the Soup: Bring the soup to a rolling boil over medium-high heat, then reduce the heat to low. Cover with a lid and simmer for 40-45 minutes, until the wild rice is tender. Stir the soup every 10 minutes to prevent sticking at the bottom of the pot.
  5. Shred the Chicken: Remove the chicken to a cutting board and shred it using two forks or dice into small pieces. Return the chicken to the soup, stirring to combine.
  6. Add Cream and Milk: Pour in the heavy cream and milk, stirring well to combine. Adjust the consistency by adding more broth or milk if desired. Taste and season with additional salt and freshly cracked black pepper as needed.
  7. Serve: Ladle the warm soup into bowls and garnish with fresh thyme, sage leaves, or grated Parmesan cheese if desired. Serve immediately for the best flavor and comfort.

Notes

  • Wild rice can take longer to cook; ensure you simmer until tender to avoid a crunchy texture.
  • You can substitute chicken thighs with breasts, but thighs provide more flavor and tenderness.
  • For a gluten-free version, use gluten-free flour or a flour substitute when thickening.
  • Adjust the broth quantity based on your preferred soup consistency – use less for thicker soup or more for a thinner broth.
  • Leftovers store well in the refrigerator for 3-4 days and can be frozen for up to 3 months.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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