Print

Creamy Chicken and Wild Rice Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 4 reviews

A cozy and comforting creamy chicken and wild rice soup that features tender chicken thighs or breasts, aromatic vegetables, hearty wild rice, and a velvety broth enriched with butter, cream, and milk. This soup is perfect for cooler days and can be easily made on the stovetop or in a crockpot with options for dairy-free and gluten-free adaptations.

Ingredients

Protein

  • 1 1/2 lbs boneless skinless chicken thighs or chicken breasts

Vegetables

  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 carrots, peeled and cut into rounds
  • 2 celery ribs, diced
  • 8 oz cremini or button mushrooms, sliced

Fats and Dairy

  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 1 cup whole milk or full-fat coconut milk
  • 1 cup heavy cream

Grains and Thickener

  • 1/4 cup all purpose flour (gluten-free if needed)
  • 1 cup wild rice

Liquids and Broth

  • 4–6 cups chicken bone broth or sugar-free chicken broth

Herbs and Seasonings

  • 2 teaspoons thyme leaves or 1 teaspoon dried thyme
  • 1 teaspoon fresh sage, chopped
  • Kosher salt and pepper to taste

Instructions

  1. Sear the chicken: Heat olive oil in a large stock pot or Dutch oven over medium-high heat. Pat chicken dry, season both sides with salt and pepper, and sear each side for 4-5 minutes without cooking fully through. Remove chicken to a plate.
  2. Sauté the vegetables: Reduce heat to medium, add butter, and melt. Stir in onion, carrots, celery, garlic, mushrooms, thyme, and sage. Cook for 3-4 minutes until vegetables are softened and fragrant.
  3. Add flour and liquids: Sprinkle flour over the sautéed vegetables and stir to coat evenly. Pour in broth and stir in wild rice until everything is combined. Add the seared chicken back to the pot, submerging it in the liquid.
  4. Simmer the soup: Bring the soup to a rolling boil over medium-high heat, then cover and reduce heat to low. Simmer for 40-45 minutes, stirring every 10 minutes to prevent sticking, until the rice is tender.
  5. Shred the chicken: Remove chicken from the pot and shred or dice it using two forks or a knife. Return the shredded chicken to the soup and stir to incorporate.
  6. Finish with cream and milk: Pour in heavy cream and milk, stir to combine. Adjust consistency by adding more broth or milk if desired. Taste and season with additional salt and pepper as needed.
  7. Serve: Serve the soup warm, optionally garnished with fresh thyme, sage leaves, or grated Parmesan cheese.

Notes

  • Vegetables: Cut into sufficiently large pieces to hold up through cooking without becoming mushy.
  • Cream substitution: You can use 2 cups of half and half instead of milk and cream.
  • Mushrooms: Use any variety or a gourmet mushroom blend as preferred.
  • Soaking wild rice for 3-4 hours reduces simmering time to 20-30 minutes.
  • Dairy-Free option: Substitute whole milk and cream with one 15-ounce can of full-fat coconut milk and use plant-based butter.
  • Wild Rice: True wild rice is preferred; wild rice blends work as well. Avoid black rice due to texture differences.
  • Broth: Rice absorbs broth while simmering; you may need to add up to 2 additional cups for desired consistency.
  • Crockpot cooking: Layer chicken with seasonings and vegetables in the crockpot, cover with broth and rice, cook on high 4-6 hours or low 6-8 hours, shred chicken, then thicken with a milk and tapioca flour slurry.
  • Prep in advance: Chop vegetables and herbs up to 4 days ahead or freeze for up to 1 month.

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