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Creamy Autumn Chicken & Wild Rice Soup Recipe

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4.4 from 11 reviews

This Creamy Autumn Chicken & Wild Rice Soup is a comforting, hearty dish perfect for chilly days. Packed with tender chicken, a medley of autumn vegetables, kale, and a blend of wild and long grain rice, this soup combines creamy richness with fresh herbs and earthy mushrooms. It’s cooked on the stovetop and thickened with flour, making it a satisfying and wholesome meal for six servings in just 35 minutes.

Ingredients

Vegetables & Aromatics

  • 1/2 onion, diced
  • 1 carrot, peeled and diced
  • 1–2 stalks celery, diced
  • 1/2 small sweet potato, peeled and diced
  • 8 oz mushrooms, sliced
  • 1–2 cups kale, roughly chopped (2–3 stalks)
  • 1 tbsp minced garlic
  • 1 tsp thyme leaves (fresh if possible)

Liquids & Broth

  • 1/4 cup olive oil
  • 1/4 cup water
  • 4 cups Zoup Chicken Broth
  • 1 cup water
  • 1 1/2 cups heavy cream

Protein

  • 2 cups rotisserie or leftover chicken, diced

Grains & Thickener

  • 2 cups cooked long grain & wild rice blend
  • 1/3 cup flour

Seasonings

  • 1 tbsp salt
  • 1 tsp black pepper

Instructions

  1. Heat Oil: In a Dutch oven, add the olive oil and heat it over medium-high heat until shimmering.
  2. Sauté Vegetables: Add the diced onion, carrot, celery, and sweet potato to the hot oil. Sauté for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add Water to De-glaze: Once the oil has mostly absorbed or evaporated, add 1/4 cup water and stir well to deglaze and loosen any bits from the bottom.
  4. Cook Garlic and Mushrooms: Reduce the heat to medium-low and add the minced garlic along with sliced mushrooms. Sauté for about 1 minute until fragrant and mushrooms begin to soften.
  5. Add Kale: Stir in the chopped kale and continue sautéing for 2-3 minutes until it wilts and integrates with the other vegetables.
  6. Coat with Flour and Thyme: Sprinkle the thyme leaves and flour over the vegetable mixture. Reduce heat further to a low medium (about 3/10 heat) and stir constantly until the veggies are evenly coated and the flour is absorbed.
  7. Add Broth and Water: Pour in the chicken broth along with 1 cup of water. Raise the heat to bring the mixture to a gentle simmer.
  8. Simmer with Chicken: Add the diced rotisserie chicken, salt, and black pepper. Let the soup simmer uncovered for 10-15 minutes to allow flavors to meld and ingredients to cook through.
  9. Stir in Rice and Cream: Add the cooked wild and long grain rice blend, breaking up any clumps, then pour in the heavy cream. Stir gently and let the soup simmer for an additional 5 minutes until heated through and slightly thickened.
  10. Serve: Ladle the creamy autumn chicken and wild rice soup into bowls and serve warm for a comforting meal.

Notes

  • Using rotisserie or leftover chicken saves time and adds great flavor.
  • You can substitute kale with spinach or Swiss chard if preferred.
  • For a gluten-free version, substitute the flour with a gluten-free blend or cornstarch slurry.
  • This soup stores well and tastes even better the next day after the flavors have melded overnight.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.

Find it online: https://bitezly.com/creamy-autumn-chicken-and-wild-rice-soup-recipe/