Description
This Creamy Chicken Wild Rice Soup recipe combines the goodness of tender chicken, earthy wild rice, and fresh vegetables in a creamy, flavorful broth. Warm up your evenings with a bowl of this creamy goodness!
Ingredients
Scale
- 1 1/2 cups rotisserie chicken, diced small
- 1 cup wild rice
- 1 tablespoons olive oil
- 2 tablespoons butter
- 1 carrot, minced
- 1 stalk celery with leaves, minced
- 1/4 yellow onion, minced
- 3 cloves garlic, minced
- 1 teaspoon salt, plus
- 1 teaspoon black pepper, plus
- 1 teaspoon fresh thyme leaves
- 2 tablespoons flour
- 5 cups chicken stock
- 2 bay leaves
- 1 cup heavy whipping cream
- 2 tablespoons fresh parsley, plus more for garnish
- Drizzle of olive oil, for garnish
- Cracked black pepper, for garnish
Instructions
- Melt the butter and warm the oil in a heavy bottom soup pot to medium.
- Add in the minced celery, carrot, onions and garlic.
- Season with salt and pepper.
- Soften for about five minutes.
- Add in the fresh thyme. Cook for another minute.
- Coat the vegetables with the flour and cook out the “raw” flour taste for a few minutes.
- Pour in the chicken stock.
- Add the wild rice and bay leaves.
- Season with salt and pepper.
- Bring to a boil.
- Turn down the heat. Partially cover and simmer for about 20 -25 minutes, or until the rice is fully-cooked.
- Remove and discard the bay leaves and any woody stems of the fresh thyme.
- Taste for salt.
- Add in the diced chicken, heavy whipping cream and fresh chopped parsley.
- Warm through for about 5-10 minutes.
- Serve piping hot.
- ENJOY!
Equipment
Notes
- For ease, use rotisserie chicken.
- As an alternative to rotisserie chicken, sear and cook two chicken breasts in the soup prior prior to sautéing the vegetables. Remove and dice.
- Wild rice has a unique texture. Be sure to cook thoroughly in the stock to ensure tenderness.
- A medium, or long-grain rice can be substituted for the wild rice. Orzo is also an option.
- Add additional seasonings to your liking.
- Allow the raw flour taste to cook off for a few minutes before adding the stock.
- Easily replace the chicken stock with vegetable stock.
- If the rice seems to be soaking up too much of the broth while simmering, add a touch more.
- Make this a dairy-free soup by replacing the butter with an additional tablespoon of oil and choosing a dairy-free heavy whipping cream.
- Add spinach or other greens in the final minutes of cooking for added nutrients and freshness.
- Store leftovers in the fridge for up to 3 days. Reheat gently with a touch more stock and/or heavy cream.
- If you want seconds, I suggest doubling this recipe!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Bisque
- Method: Easy
- Cuisine: American
Nutrition
- Serving Size: 1 bowl