Print

Creamy Chicken Wild Rice Soup

Creamy Chicken Wild Rice Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 1 cup uncooked wild rice (or a wild rice blend)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 large yellow onion, finely diced
  • 3 large carrots, peeled and sliced into rounds
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Step 1: Cook the Wild Rice. In a medium saucepan, cook the wild rice according to the package instructions using water or a bit of chicken broth for extra flavor. Once tender, drain any excess liquid and set the rice aside. This ensures the rice is perfectly cooked without absorbing all the soup’s broth later.
  2. Step 2: Sauté the Vegetables. In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 6 to 8 minutes, or until the vegetables have softened and the onions are translucent. Stir in the minced garlic and cook for another minute until fragrant.
  3. Step 3: Create the Roux. Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for about 2 minutes to cook out the raw flour taste. The flour will coat the vegetables and form a thick paste, which will eventually thicken our soup to a beautiful creamy consistency.
  4. Step 4: Simmer the Soup Base. Slowly pour in the chicken broth while whisking or stirring constantly to prevent lumps. Add the dried thyme, rosemary, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 to 15 minutes to allow the flavors to develop and the vegetables to become completely tender.
  5. Step 5: Combine and Finish. Stir in the cooked wild rice and the shredded chicken. Pour in the heavy cream and stir until well combined. Let the soup heat through for another 5 minutes on low heat. Taste and adjust the seasoning with more salt or pepper if needed. Garnish with fresh parsley before serving.

Find it online: https://www.pleasecook.com/dinner/creamy-chicken-wild-rice-soup/