Description
This Creamy Chicken and Wild Rice Soup is a comforting and hearty dish featuring tender shredded chicken, nutty wild rice, and a rich creamy broth infused with aromatic herbs. Perfect for chilly days, it combines wholesome ingredients and comforting flavors for a satisfying meal.
Ingredients
Rice
- 3/4 cup uncooked wild rice blend*
Vegetables and Aromatics
- 1 cup chopped yellow onion (1 small onion)
- 1 cup diced carrots (2 medium)
- 1 cup diced celery (3 ribs)
- 1 large garlic clove, minced (1 1/2 tsp)
Fats and Dairy
- 7 Tbsp butter, diced, divided
- 1 1/2 cups milk
- 1/2 cup heavy cream
Broth and Seasonings
- 4 1/2 cups low-sodium chicken broth
- 1/4 tsp dried thyme
- 1/4 tsp dried marjoram
- 1/4 tsp dried sage
- 1/4 tsp dried rosemary (or 1 tsp fresh minced of any herb)
- Salt and ground black pepper, to taste
- 1 tsp lemon zest
Protein and Thickener
- 1 lb boneless skinless chicken breasts halves
- 1/2 cup all-purpose flour
Instructions
- Prepare the rice: Cook the wild rice blend according to the package instructions until tender. This will typically take about 45-50 minutes.
- Sauté vegetables: Halfway through the rice cooking, melt 1 tablespoon of butter in a large pot over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for 4 minutes until vegetables soften, then add minced garlic and sauté for an additional 30 seconds to release its aroma.
- Add broth and herbs: Pour in the low-sodium chicken broth. Stir in dried thyme, marjoram, sage, and rosemary. Season with salt and black pepper to taste. Increase heat to medium-high to bring the mixture to a boil.
- Cook the chicken: Add the chicken breasts to the boiling broth mixture. Cover with a lid, reduce heat to medium-low, and simmer until the chicken is fully cooked, about 12 to 16 minutes. If chicken breasts are thick and not fully submerged, rotate them once during cooking to ensure even cooking.
- Shred chicken: Remove the cooked chicken from the pot and place it on a cutting board. Let it cool for 5 minutes, then shred into small bite-sized pieces using two forks. Keep the soup covered and warm on the stove.
- Make the creamy roux: In a separate medium saucepan, melt the remaining 6 tablespoons of butter over medium heat. Add the flour and cook, whisking constantly, for 1 1/2 minutes to form a roux without browning.
- Add milk and cream: While whisking vigorously, slowly pour in the milk, followed by the heavy cream. Continue cooking and stirring constantly until the mixture thickens into a creamy sauce.
- Combine soup components: Pour the thickened milk mixture into the large pot with broth and vegetables. Add the shredded chicken, cooked wild rice, and lemon zest. Stir everything together well to blend the flavors. Remove from heat.
- Serve: Allow the soup to cool slightly, then ladle into bowls and serve warm for a comforting meal.
Notes
- You can substitute fresh herbs for dried herbs; use about 1 tsp fresh minced of thyme, marjoram, sage, and rosemary instead of dried.
- Wild rice blends may vary in cooking times; check package directions.
- For thicker soup, use more flour or reduce broth slightly.
- Low-sodium broth allows better control of the salt level.
- Leftovers keep well refrigerated for up to 3 days and freeze well up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
