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Chicken and Wild Rice Soup Recipe

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3.9 from 11 reviews

This comforting Chicken and Wild Rice Soup combines tender chicken, aromatic vegetables, and hearty wild rice in a creamy broth seasoned with Italian herbs. Perfect for chilly days, this soup is rich, flavorful, and easy to make in one pot, delivering a satisfying meal for the whole family.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Rice

  • 3/4 cup uncooked wild rice blend

Sautéed Vegetables

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 stick celery, chopped finely
  • 2 medium carrots, peeled & chopped finely
  • 1 medium onion, chopped
  • 3 cloves garlic, minced

Soup Base

  • 1/4 cup flour
  • 4 cups chicken broth
  • 1/2 teaspoon Italian seasoning
  • 1 cup heavy/whipping cream

Protein

  • 1 pound uncooked chicken breasts, cut into bite-size pieces or strips

Seasoning and Garnish

  • Salt and pepper, to taste
  • 1 small handful chopped fresh parsley (optional but recommended)

Instructions

  1. Cook the rice: Prepare the wild rice blend according to the package directions. This typically involves simmering the rice in water until tender. Once cooked, set the rice aside while you prepare the soup base.
  2. Sauté vegetables: In a Dutch oven or large soup pot over medium-high heat, add olive oil, butter, celery, carrots, and onions. Sauté for 7-8 minutes, stirring occasionally, until the vegetables are softened and lightly browned, adjusting the heat if they begin to brown too quickly.
  3. Add garlic and flour: Stir in the minced garlic and flour, cooking for about one minute to remove the raw flour taste and to help thicken the soup later.
  4. Incorporate broth: Slowly pour in the chicken broth while stirring and scraping up any browned bits from the bottom of the pot. Continue stirring until the flour has dissolved completely, creating a smooth base.
  5. Add seasonings and main ingredients: Stir in the Italian seasoning, heavy cream, chicken pieces, and the cooked wild rice. Increase the heat to high and bring the soup to a gentle boil. Then, reduce heat to a simmer and cover the pot with the lid slightly ajar. Let it simmer for 8-10 minutes, until the chicken is cooked through and flavors are melded.
  6. Season and garnish: Taste the soup and generously season with salt and pepper as needed. Stir in the chopped fresh parsley if using. Serve hot for a cozy and delicious meal.

Notes

  • Use a wild rice blend as suggested for added texture and flavor, or substitute with just wild rice if preferred.
  • For a lighter version, substitute heavy cream with half-and-half, though this will reduce the richness.
  • If fresh parsley is unavailable, dried parsley or other fresh herbs like thyme can be used.
  • Sautéing the vegetables slowly ensures they develop good color and depth of flavor before adding the liquid.
  • The soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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