Description
This Creamy Chicken and Wild Rice Soup is a comforting and hearty dish featuring tender chicken, a wild rice blend, and a medley of fresh vegetables in a rich, creamy broth seasoned with aromatic herbs and a hint of lemon zest. Perfect for chilly days, this soup combines wholesome ingredients with classic flavors for a satisfying meal.
Ingredients
Scale
Rice and Vegetables
- 3/4 cup uncooked wild rice blend
- 1 cup chopped yellow onion (1 small onion)
- 1 cup diced carrots (2 medium)
- 1 cup diced celery (3 ribs)
Butter and Aromatics
- 7 Tbsp butter, diced, divided
- 1 large garlic clove, minced (1 1/2 tsp)
Broth and Herbs
- 4 1/2 cups low-sodium chicken broth
- 1/4 tsp each dried thyme, marjoram, sage, and rosemary (or 1 tsp fresh, minced of any)
- Salt and ground black pepper, to taste
Chicken and Thickening
- 1 lb boneless skinless chicken breast halves
- 1/2 cup all-purpose flour
Dairy and Flavor
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 tsp lemon zest
Instructions
- Prepare the wild rice: Rinse the wild rice blend under cold water. In a medium saucepan, combine the wild rice with 1 1/2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes until tender but with a slight chew. Drain any excess water and set aside.
- Sauté the vegetables: In a large pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the chopped yellow onion, diced carrots, and diced celery, and sauté for about 5-7 minutes until the vegetables are softened but not browned. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Cook the chicken: Season the chicken breasts with salt and pepper. In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the chicken breasts and cook for about 5-6 minutes per side until cooked through and no longer pink inside. Remove from heat, let cool slightly, and dice into bite-sized pieces.
- Make the soup base: Sprinkle the flour over the sautéed vegetables in the large pot and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the chicken broth, ensuring no lumps. Add the dried herbs (thyme, marjoram, sage, rosemary), and season with salt and black pepper to taste.
- Simmer the soup: Bring the soup to a gentle boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
- Combine ingredients: Stir in the cooked wild rice and diced chicken pieces. Continue to heat through gently, about 5 minutes.
- Add dairy and finish: Lower the heat to medium-low. Whisk together the milk and heavy cream, then slowly add to the soup, stirring well to combine and create a creamy texture. Heat the soup until just warmed through, avoiding boiling after adding cream.
- Final seasoning and serving: Stir in the lemon zest for a bright finish. Taste and adjust seasonings with salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Cooking times for wild rice can vary; check for tenderness and adjust accordingly.
- Use fresh herbs if possible for a more vibrant flavor; reduce dried herbs to 1/4 teaspoon each.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months; reheat gently to avoid curdling the cream.
- To reduce fat, substitute some butter with olive oil and use low-fat milk instead of heavy cream.
Keywords: Creamy chicken soup, wild rice soup, chicken and rice soup, hearty chicken soup, comfort food soup, creamy wild rice soup