Creamy Chicken Wild Rice Soup
A warm and creamy blend of chicken, wild rice, and vegetables simmered in a rich, flavorful broth. This hearty soup delivers the perfect balance of protein and fiber, making it both nourishing and satisfying. Ideal for busy weeknights or cozy weekends, it’s a comforting classic that’s easy to make and even better the next day.
Equipment
- 1 large pot (for soup)
- 1 medium saucepan (for cream mixture)
- 1 cutting board
- 1 sharp knife
- 1 whisk
- 1 ladle
- 1 wooden spoon or spatula
- 1 Measuring cup set
- 1 Measuring Spoon Set
Ingredients
- ¾ cup uncooked wild rice blend
- 1 cup chopped yellow onion about 1 small onion
- 1 cup diced carrots 2 medium
- 1 cup diced celery 3 stalks
- 7 tablespoons butter divided
- 1 large garlic clove minced (about 1½ teaspoons)
- 4½ cups low-sodium chicken broth
- ¼ teaspoon each of dried thyme marjoram, sage, and rosemary (or 1 teaspoon total of fresh minced herbs)
- Salt and black pepper to taste
- 1 pound boneless skinless chicken breasts
- ½ cup all-purpose flour
- 1½ cups milk
- ½ cup heavy cream
- 1 teaspoon lemon zest
Instructions
- Cook the Wild Rice: Begin by preparing the wild rice blend according to the package directions. Wild rice takes longer to cook than regular white or brown rice, usually about 35–45 minutes, so start it first to ensure perfect timing. For best texture, simmer it gently in salted water or broth until the grains are tender but slightly chewy. Once done, drain any excess liquid and set the rice aside while you prepare the rest of the soup.
- Sauté the Aromatic Vegetables: Halfway through the rice cooking process, start working on the soup base. Place a large pot over medium heat and add 1 tablespoon of butter. When melted and slightly sizzling, add the chopped onion, diced carrots, and celery. Sauté the vegetables for about 4–5 minutes, stirring frequently, until they begin to soften and release their natural aroma. This step builds the base flavor of the soup, so take your time to let the vegetables become slightly golden at the edges. Then add the minced garlic and cook for 30 seconds more, stirring constantly to prevent burning.
- Create the Broth and Cook the Chicken: Pour the low-sodium chicken broth into the pot, stirring to lift any flavorful bits from the bottom. Add the dried thyme, marjoram, sage, and rosemary, followed by a pinch of salt and black pepper to taste. Stir to combine the herbs evenly. Increase the heat to medium-high, then carefully add the chicken breasts into the pot. Allow the mixture to come to a gentle boil, then cover with a lid, reduce the heat to medium-low, and simmer for 12–16 minutes. Rotate the chicken halfway through to ensure even cooking. The chicken is ready when it reaches 165°F internally and feels tender when pierced with a fork.
- Shred the Chicken: Using tongs, remove the cooked chicken breasts from the pot and place them on a cutting board. Let them rest for about 5 minutes so the juices redistribute—this helps keep the meat moist. Once slightly cooled, use two forks to shred the chicken into small, bite-sized pieces. Set it aside for now while keeping the soup covered on low heat to stay warm.
- Prepare the Creamy Roux Base: In a separate medium saucepan, melt the remaining 6 tablespoons of butter over medium heat. Once melted and slightly bubbling, add the flour and whisk constantly for about 1½ minutes. This forms a light roux, which thickens the soup later and adds a rich, velvety texture. The mixture should look smooth and golden, with a subtle nutty aroma—avoid letting it brown too much.
- Combine Milk and Cream: While whisking vigorously, slowly pour the milk into the roux mixture in a steady stream. Continue whisking to prevent lumps from forming. Then add the heavy cream and keep whisking until the mixture becomes smooth and begins to thicken slightly—this should take about 3–5 minutes. The goal is to create a silky, pourable base that coats the back of a spoon.
- Bring Everything Together: Carefully pour the creamy milk mixture into the main soup pot with the broth and vegetables. Stir thoroughly to blend the flavors and thicken the soup base. Add the shredded chicken, cooked wild rice, and lemon zest. Stir well to combine all the ingredients evenly. The lemon zest adds a bright, refreshing touch that balances the richness of the cream and butter. Allow the soup to cook for another 3–5 minutes on low heat to let the flavors meld together.
- Taste and Adjust Seasoning: Before serving, taste the soup and adjust the salt and black pepper if needed. If you prefer a thinner consistency, add a small splash of chicken broth or milk; for a thicker soup, let it simmer a few extra minutes uncovered.
- Serve and Enjoy: Ladle the creamy chicken and wild rice soup into warm bowls and serve immediately. Garnish with freshly cracked black pepper, a sprinkle of fresh herbs, or a drizzle of cream for an elegant finish. Pair it with crusty bread, a side salad, or buttery crackers for the ultimate comfort meal.
Notes
- For best flavor and texture, use a wild rice blend, such as Lundberg Wild Blend, as it combines color, chewiness, and nutty flavor.
- If using pre-cooked chicken or rotisserie chicken, add it in Step 7 to avoid overcooking.
- For a lighter version, substitute half-and-half for heavy cream or use olive oil in place of butter for sautéing.
- The soup thickens as it cools, so add a splash of broth or milk when reheating to reach your desired consistency.
- Fresh herbs can replace dried ones for brighter flavor—use triple the amount of fresh compared to dried.
