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Irresistible Creamy Chicken and Wild Rice Soup

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A hearty and creamy chicken and wild rice soup that combines tender chicken, earthy wild rice, and a velvety broth for a comforting and nourishing meal perfect for chilly days.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
  • 3/4 cup uncooked wild rice
  • 1 medium yellow onion, finely chopped
  • 2 stalks celery, diced
  • 2 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (or cornstarch/gluten-free flour for gluten-free version)
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
  • 1 bay leaf
  • Salt and pepper to taste
  • A handful fresh parsley, chopped (for garnish)

Instructions

  1. Rinse 3/4 cup wild rice under cold water. Place in a pot with 2 1/2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for about 45 minutes until tender but still chewy. Drain excess water and set aside.
  2. In a large soup pot or Dutch oven, melt 3 tablespoons unsalted butter over medium heat. Add chopped onion, diced celery, and diced carrots. Cook, stirring occasionally, for 5-7 minutes until softened and fragrant.
  3. Add minced garlic and cook for another minute, avoiding browning.
  4. Sprinkle 3 tablespoons all-purpose flour over the veggies and stir well to coat. Cook for 2-3 minutes until the raw flour taste cooks off and mixture turns light golden.
  5. Slowly pour in 6 cups low-sodium chicken broth while whisking to avoid lumps. Add chopped thyme and bay leaf. Bring to a gentle boil, then reduce to a simmer.
  6. Simmer for 15-20 minutes until soup thickens and veggies are tender. Remove bay leaf.
  7. Stir in cooked shredded chicken and cooked wild rice. Simmer for another 10 minutes to meld flavors.
  8. Optional: Use an immersion blender to puree about 1/3 of the soup in the pot for creaminess. Alternatively, blend a portion in a regular blender and stir back in.
  9. Lower heat to medium-low and stir in 1 cup heavy cream. Heat gently for 5 minutes without boiling. Season with salt and pepper to taste.
  10. Ladle soup into bowls and garnish with chopped fresh parsley. Serve immediately with crusty bread or preferred sides.

Notes

For gluten-free, substitute flour with cornstarch or gluten-free flour blend. For dairy-free, replace heavy cream with full-fat coconut milk and butter with olive oil. Avoid boiling after adding cream to prevent curdling. Blend only part of the soup for creaminess while keeping texture. If soup thickens after resting, stir in broth or water before reheating.

Nutrition

Keywords: creamy chicken soup, wild rice soup, comfort food, easy soup recipe, homemade soup, chicken and rice soup, hearty soup

Find it online: https://blairrecipes.com/irresistible-creamy-chicken-and-wild-rice-soup-recipe-easy-homemade-comfort-food/