Chicken and Wild Rice Soup Recipe

Chicken and wild rice soup is a comforting and hearty meal perfect for cold days, cozy family dinners, or any time you crave something warm and filling. The combination of tender chicken, wholesome wild rice, and flavorful vegetables in a creamy broth makes this soup both nutritious and satisfying. The rustic flavors of the wild rice blend perfectly with the savory chicken, creating a dish that’s packed with both taste and texture. This soup is also versatile, as you can adapt it for different dietary preferences or make it as thick or light as you prefer.

Step-by-Step Instructions

Step 1: Cooking the Wild Rice

1. Rinse the Wild Rice: Start by rinsing the wild rice under cold water using a fine-mesh sieve. This helps remove excess starch and ensures the rice will cook up fluffy and separate, rather than sticky.
2. Cook the Wild Rice: In a medium saucepan, bring 4 cups of chicken broth to a boil. Add the rinsed wild rice, reduce the heat to a simmer, cover, and cook for 45-50 minutes or until the rice is tender. Wild rice takes longer to cook than white rice, but its chewy texture and nutty flavor are well worth the wait.
3. Drain the Rice: Once the rice is done, drain any excess liquid and set the cooked rice aside. If you’re using a wild rice blend (which may contain brown or white rice), adjust the cooking time according to the package instructions, as some blends may cook faster than pure wild rice.

Step 2: Sautéing the Vegetables

1. Heat the Oil: In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil or butter over medium heat. This will create the base of flavor for the soup.
2. Sauté the Vegetables: Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent.
3. Add the Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Optional Add-in (Mushrooms): If you’re adding mushrooms, now is the time to toss them into the pot. Sauté the mushrooms with the other vegetables until they release their moisture and begin to brown slightly.

Step 3: Cooking the Chicken

1. Add the Chicken and Broth: Place the chicken breasts (or thighs) into the pot with the sautéed vegetables. Pour in the remaining 4 cups of chicken broth, ensuring the chicken is fully submerged.
2. Add Herbs and Seasonings: Stir in the bay leaf, thyme, rosemary, salt, and pepper. These herbs add warmth and depth to the soup’s flavor. Feel free to adjust the seasonings to your taste; for a stronger herb flavor, you can increase the amount of thyme and rosemary.
3. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and cover the pot. Allow the soup to simmer for 20-25 minutes, or until the chicken is fully cooked and tender.

Step 4: Shredding the Chicken

1. Remove and Shred the Chicken: Once the chicken is cooked through, use tongs to carefully remove it from the pot. Place the chicken on a cutting board and allow it to cool for a few minutes.
2. Shred the Chicken: Using two forks, shred the chicken into bite-sized pieces. You can shred it as finely or coarsely as you prefer, depending on the texture you want in your soup. Set the shredded chicken aside for now.

Step 5: Making the Roux (Cream Base)

1. Prepare the Roux: In a small saucepan, melt 1/4 cup of butter over medium heat. Once melted, whisk in the flour to form a paste. Continue whisking for 1-2 minutes to cook off the raw flour taste, but don’t let it brown.
2. Add the Cream: Gradually pour in the heavy cream (or half-and-half) while whisking constantly. Keep whisking until the mixture thickens into a smooth, creamy sauce. This roux will give your soup a rich and velvety texture.
3. Incorporate the Roux: Slowly stir the roux into the soup pot, making sure it blends evenly with the broth. This step is key to achieving the creamy consistency that makes chicken and wild rice soup so comforting.

Step 6: Finishing the Soup

1. Add the Wild Rice and Chicken: Now that the broth is creamy, stir in the cooked wild rice and shredded chicken. These ingredients will absorb the flavors of the broth, making each bite hearty and flavorful.
2. Simmer for Final Cooking: Let the soup simmer for an additional 10-15 minutes to ensure all the flavors meld together. If the soup is too thick, you can add more chicken broth or water to thin it out to your desired consistency.
3. Taste and Adjust Seasonings: Before serving, taste the soup and adjust the salt, pepper, and herbs as needed. If you prefer a brighter flavor, you can add a squeeze of fresh lemon juice to the soup.

Step 7: Serving the Soup

1. Garnish the Soup: Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and flavor. For extra richness, you can also top the soup with a drizzle of cream or a sprinkle of grated Parmesan cheese.
2. Serve with Bread: Serve the chicken and wild rice soup with a side of crusty bread or rolls to soak up the creamy broth. A warm slice of garlic bread or a simple baguette pairs beautifully with this hearty dish.
3. Optional Add-ins: For additional texture and flavor, consider adding a handful of fresh spinach or kale to the soup in the last few minutes of cooking. The greens will wilt into the broth, adding extra nutrition without overpowering the other ingredients.

Variations and Substitutions

1. Gluten-Free Option: To make this soup gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or use cornstarch to thicken the broth. You can also use gluten-free chicken broth to ensure there are no hidden sources of gluten.
2. Dairy-Free Option: For a dairy-free version of the soup, replace the heavy cream with coconut milk or a plant-based cream alternative. The coconut milk will add a slightly different flavor, but it works well with the other ingredients.
3. Vegetarian Option: To make this soup vegetarian, substitute the chicken with cubed tofu or tempeh and use vegetable broth instead of chicken broth. You can also add extra vegetables like sweet potatoes or butternut squash to make the soup heartier.
4. Instant Pot Version: If you’re short on time, you can make this soup in an Instant Pot. Simply sauté the vegetables in the Instant Pot on the sauté setting, add the chicken and broth, and pressure cook on high for 15 minutes. Once done, shred the chicken, stir in the roux, and enjoy!

Tips for Perfect Chicken and Wild Rice Soup

1. Use High-Quality Chicken: For the best flavor, use organic or free-range chicken. Chicken thighs are more flavorful and tender than breasts, but either cut will work well in this recipe.
2. Don’t Overcook the Rice: Wild rice can become mushy if overcooked, so keep an eye on it during cooking. It should have a slightly chewy texture when done.
3. Add the Cream Slowly: When making the roux, be sure to add the cream slowly and whisk continuously to avoid lumps. This will create a smooth, creamy base for the soup.
4. Season Generously: Wild rice has a nutty flavor, and the cream can mute some of the other flavors in the soup, so don’t be afraid to season generously with salt, pepper, and herbs.
5. Reheating Tips: This soup reheats well, but it can thicken as it cools. When reheating, add a splash of broth or water to bring it back to your desired consistency.

Conclusion

Chicken and wild rice soup is a deliciously comforting meal that’s perfect for any time of year. With its combination of tender chicken, wholesome wild rice, and creamy broth, this soup is both nourishing and satisfying. Whether you’re making it for a cozy dinner or preparing it ahead for a week of lunches, this recipe is sure to become a family favorite.

By following this detailed guide, you can easily create a flavorful, hearty soup that’s customizable to your taste. Feel free to experiment with different ingredients, add your favorite vegetables, or tweak the seasonings to suit your palate. No matter how you choose to make it, chicken and wild rice soup is sure to bring warmth and comfort to your table.

Yield: 6

Chicken and Wild Rice Soup Recipe

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Chicken and wild rice soup is a comforting and hearty meal perfect for cold days, cozy family dinners, or any time you crave something warm and filling. The combination of tender chicken, wholesome wild rice, and flavorful vegetables in a creamy broth makes this soup both nutritious and satisfying. The rustic flavors of the wild rice blend perfectly with the savory chicken, creating a dish that’s packed with both taste and texture. This soup is also versatile, as you can adapt it for different dietary preferences or make it as thick or light as you prefer.

Prep Time 15 minutes

Cook Time 45 minutes

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, diced
• 1 cup uncooked wild rice blend
• 1 pound boneless, skinless chicken breasts (or thighs), diced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• 1/2 cup milk
• 2 tablespoons all-purpose flour (optional for thickening)
• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté Vegetables:

• In a large pot, heat the olive oil or butter over medium heat. Add the diced onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened and fragrant.

2. Cook the Chicken:

• Add the diced chicken to the pot and cook for about 5-7 minutes until it's no longer pink on the outside. Season with salt and pepper.

3. Add Wild Rice and Broth:

• Stir in the wild rice blend, chicken broth, thyme, rosemary, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 35 minutes, or until the rice is tender.

4. Make the Cream Base (Optional):

• If you want a creamier soup, whisk together the milk, heavy cream, and flour in a small bowl until smooth. Gradually add this mixture to the soup, stirring well to incorporate. Let the soup simmer for an additional 5 minutes, allowing it to thicken slightly.

5. Adjust Seasoning and Serve:

• Remove the bay leaf, taste the soup, and adjust the seasoning with more salt and pepper if necessary. Garnish with freshly chopped parsley.

Notes

• Rice Options: A wild rice blend works well, but you can use only wild rice for a more rustic flavor or substitute brown rice for a different texture.
• Creamy Variation: For a lighter version, skip the cream and flour for a broth-based soup. The flour thickens the soup slightly, but it's not required.
• Slow Cooker Option: To make this in a slow cooker, combine all ingredients except for the cream and flour, and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and flour at the end and cook for another 15 minutes.
• Leftovers: This soup thickens as it sits. You can add extra broth when reheating to loosen it back up.