Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

Creamy, hearty soup simmered with tender chicken, nutty wild rice, and vegetables.

Total 1 hr 15 min Makes 6 servings Calories 340/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

This comforting soup pairs earthy wild rice with shredded chicken and a lightly creamy broth studded with carrots, celery, and onion. Slow simmering lets the rice release its nutty flavor while the chicken stays tender, making it a satisfying meal for chilly evenings. Serve with crusty bread for a filling weeknight dinner.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup wild rice, uncooked
  • 6 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method

  1. Melt the butter in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook until softened, about 6 minutes.

  2. Add the garlic and cook until fragrant, about 1 minute.

  3. Stir in the wild rice, chicken broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender, about 45 minutes.

  4. Stir in the shredded chicken and continue simmering for 5 minutes to heat through.

  5. In a small bowl, whisk the flour into the heavy cream until smooth.

  6. Slowly stir the cream mixture into the soup and simmer until slightly thickened, about 5 minutes.

  7. Remove the bay leaf. Season with salt and pepper to taste.

  8. Ladle into bowls and garnish with chopped parsley before serving.

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Rate this recipe

★ 3.7 (1)

Chicken and Wild Rice Soup

This comforting soup pairs earthy wild rice with shredded chicken and a lightly creamy broth studded with carrots, celery, and onion. Slow simmering lets the rice release its nutty flavor while the chicken stays tender, making it a satisfying meal for chilly evenings. Serve with crusty bread for a filling weeknight dinner.

1 hr 15 min 6 servings 340 cal

Ingredients

  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup wild rice, uncooked
  • 6 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method

  1. 1

    Melt the butter in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook until softened, about 6 minutes.

  2. 2

    Add the garlic and cook until fragrant, about 1 minute.

  3. 3

    Stir in the wild rice, chicken broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender, about 45 minutes.

  4. 4

    Stir in the shredded chicken and continue simmering for 5 minutes to heat through.

  5. 5

    In a small bowl, whisk the flour into the heavy cream until smooth.

  6. 6

    Slowly stir the cream mixture into the soup and simmer until slightly thickened, about 5 minutes.

  7. 7

    Remove the bay leaf. Season with salt and pepper to taste.

  8. 8

    Ladle into bowls and garnish with chopped parsley before serving.