Print

Creamy Chicken and Wild Rice Soup

creamy chicken and wild rice soup - featured image
Print Recipe

This creamy chicken and wild rice soup is the ultimate comfort food for cold nights, featuring tender chicken, earthy wild rice, sweet carrots, and a luscious creamy broth. Quick and easy to make, it’s a crowd-pleaser perfect for family dinners or cozy gatherings.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 2/3 cup uncooked wild rice
  • 6 cups low-sodium chicken broth
  • Salt and pepper to taste (start with 1/2 teaspoon each)
  • 1/2 cup all-purpose flour
  • 2 cups half-and-half or whole milk
  • 1/2 cup heavy cream (optional)
  • 1/4 cup dry white wine (optional)
  • Fresh parsley, chopped (for garnish)
  • Crusty bread or oyster crackers (for serving)

Instructions

  1. Prep the ingredients: Dice onion, carrots, and celery. Chop chicken into bite-sized pieces. Mince garlic. Measure wild rice and spices.
  2. Sauté the vegetables: In a large pot, melt butter and olive oil over medium heat. Add onions, carrots, and celery; cook until softened and fragrant. Add garlic, thyme, parsley, and bay leaf; cook for another minute.
  3. Add chicken and rice: Stir in chicken pieces and uncooked wild rice. Sprinkle with salt and pepper. Mix until chicken is lightly opaque.
  4. Pour in broth and simmer: Add chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 25-30 minutes until wild rice is tender.
  5. Make the creamy roux: In a separate saucepan, melt butter over medium heat. Whisk in flour and stir for 1-2 minutes until smooth and golden. Slowly whisk in half-and-half (or milk) and cream, cooking until thickened. If using wine, add now and simmer for another minute.
  6. Combine and finish: Remove bay leaf from soup pot. Slowly pour the creamy roux into the simmering soup, stirring constantly. Taste and adjust salt and pepper as needed.
  7. Garnish and serve: Ladle into bowls, sprinkle with fresh parsley, and serve hot with crusty bread or crackers.

Notes

For gluten-free, use a gluten-free flour blend. For dairy-free, substitute oat milk or coconut milk for half-and-half and cream. Add extra veggies like mushrooms or spinach for more flavor. If using leftover cooked chicken, add it during the last 10 minutes of simmering. Soup thickens as it cools; add broth or milk when reheating. Wild rice can be swapped for brown rice or a long-grain blend, adjusting cooking time as needed.

Nutrition

Keywords: chicken soup, wild rice soup, creamy soup, comfort food, easy soup, weeknight dinner, family recipe, gluten-free option, dairy-free option, Minnesota soup

Find it online: https://chrisfeasts.com/creamy-chicken-and-wild-rice-soup-recipe-easy-comfort-food-for-cold-nights/