Chicken and Wild Rice Soup Recipe

 


This hearty and creamy Chicken and Wild Rice Soup is the perfect comfort food, packed with tender chicken, nutty wild rice, and a creamy, flavorful broth. It's a one-pot meal that's both nourishing and satisfying.

Ingredients

For the Soup:

  • 2 tablespoons butter or olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • 1 cup wild rice blend, rinsed
  • 6 cups chicken broth (low sodium recommended)
  • 2 cups cooked shredded chicken (rotisserie or poached)
  • 1 cup milk or half-and-half
  • ½ cup heavy cream (optional, for extra creaminess)
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free option)
  • ½ cup grated Parmesan cheese (optional, for depth of flavor)
  • 2 tablespoons fresh parsley, chopped

Instructions

1. Sauté the Aromatics

  • In a large pot or Dutch oven, heat butter or olive oil over medium heat.
  • Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
  • Stir in minced garlic, thyme, rosemary, parsley, salt, pepper, and smoked paprika. Cook for 1 minute until fragrant.

2. Cook the Wild Rice

  • Add the rinsed wild rice blend and pour in chicken broth.
  • Bring to a boil, then reduce to a simmer. Cover and cook for 45–50 minutes, or until the rice is tender.

3. Add the Chicken

  • Stir in shredded chicken and let simmer for another 5–10 minutes to allow flavors to meld.

4. Thicken the Soup

  • In a small bowl, whisk flour with milk until smooth. Slowly stir this mixture into the soup to thicken it.
  • Add heavy cream (if using) and Parmesan cheese. Simmer for 5 more minutes, stirring occasionally.

5. Final Touches

  • Taste and adjust seasoning if needed.
  • Stir in fresh parsley for brightness.

Serving Suggestions

Serve hot with crusty bread, a side salad, or a sprinkle of extra Parmesan on top.

Storage & Reheating

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Freeze for up to 3 months (without the cream for best texture).
  • Reheat: Warm on the stove over low heat, adding a splash of broth or milk if needed.

Enjoy your creamy, comforting Chicken and Wild Rice Soup! 🍲🐔✨


YT Channel: Infinite Curiosity

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