This Chicken Wild Rice Soup is a cozy bowl of goodness. It combines tender chicken, hearty wild rice, and fresh veggies in a creamy broth that warms you up from the inside.
On chilly days, this soup is my go-to comfort food. There’s just something special about each spoonful that makes me feel right at home. Grab some crusty bread for dipping!
Key Ingredients & Substitutions
Wild Rice Blend: This is the star of the soup! The nutty flavor and chewy texture add depth. If you can’t find wild rice, a mixture of brown and white rice can work, but it will alter the flavor slightly. Quinoa is another gluten-free option.
Chicken: Cooked chicken breast is easy and lean. I love using shredded rotisserie chicken for convenience. For a healthier option, you could use turkey or tofu for a vegetarian take. Just make sure to adjust the cooking times accordingly.
Vegetables: Carrots, celery, and onion make the base of the soup. If you’re missing any, feel free to swap them out. Peas and green beans can be added for extra color and nutrients, while bell peppers are another tasty option.
Milk and Cream: I like using whole milk for creaminess, but you can substitute with plant-based milk like almond or oat milk for a dairy-free version. For a lighter soup, skip the heavy cream entirely.
What’s the Best Way to Thicken the Soup?
Thickening your soup perfectly can be challenging. Here’s how you can do it:
- Start by making a roux: After sautéing the veggies, sprinkle flour on top and stir well for 1-2 minutes to cook the flour without browning it.
- Add the broth gradually, whisking continuously to keep the mixture smooth and prevent lumps.
- Let it simmer to thicken before adding in the milk and cream. This will give you a nice, creamy texture!
Don’t rush this part! Allowing it to simmer will help develop the flavors and achieve that comforting richness.
Chicken Wild Rice Soup
Ingredients You’ll Need:
For the Soup:
- 1 cup wild rice blend (uncooked)
- 2 cups cooked chicken breast, shredded or diced
- 2 tablespoons olive oil or butter
- 1 medium carrot, diced
- 2 celery stalks, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme (or 1 tbsp fresh thyme)
- 1 teaspoon dried parsley (optional)
- Salt and black pepper to taste
- 1/4 cup all-purpose flour
- 1 1/2 cups milk (whole or 2%)
- 1/2 cup heavy cream (optional for extra creaminess)
- Fresh parsley or thyme sprigs for garnish
How Much Time Will You Need?
This Chicken Wild Rice Soup will take about 15 minutes to prep and around 50-60 minutes to cook. So, overall, you’re looking at about 1 hour and 15 minutes for a delicious, comforting meal!
Step-by-Step Instructions:
1. Cook the Wild Rice:
Start by rinsing the wild rice under cold water to clean it. In a medium pot, combine the wild rice with 3 cups of chicken broth. Bring it to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 45-50 minutes, until the rice is tender but still has a nice chewy texture. Once done, drain any excess liquid and set the rice aside.
2. Sauté the Vegetables:
In a large pot or Dutch oven, heat 2 tablespoons of olive oil or butter over medium heat. Once the oil is hot, add the diced onion, carrots, and celery. Sauté these veggies for about 5-7 minutes, stirring occasionally, until they become softened and fragrant.
3. Add Seasonings and Garlic:
Next, add the minced garlic, dried thyme, parsley (if using), along with some salt and black pepper. Cook for another minute, stirring constantly to release those wonderful aromas!
4. Make the Roux:
Sprinkle the flour over the sautéed vegetables and stir well for about 1-2 minutes. This creates the roux, which will help thicken your soup.
5. Add the Broth:
Now, gradually pour in the remaining 3 cups of chicken broth while stirring continuously to prevent any lumps from forming. This will create a smooth base for your soup.
6. Simmer Until Thickened:
Bring the mixture to a gentle simmer. Cook for about 5 minutes, or until it starts to thicken. You’ll see the magic happen as it transforms into a creamy base!
7. Add Milk and Cream:
Stir in the milk and heavy cream (if you’re using it), and let the soup return to a gentle simmer. This adds richness to the flavor!
8. Combine Everything:
Finally, add the cooked wild rice and chicken to the pot. Stir everything together and let it heat through for about 5 minutes. Taste the soup and adjust the seasoning with more salt, pepper, or herbs as needed.
9. Serve and Enjoy:
Remove the pot from heat. Ladle the soup into bowls and garnish with fresh parsley or thyme for a lovely touch. Serve warm with some crusty bread for dipping and enjoy the hearty, comforting goodness of your Chicken Wild Rice Soup!
Can I Use Brown Rice Instead of Wild Rice?
Yes, you can substitute brown rice for wild rice, but keep in mind that the flavor and texture will differ. Brown rice takes about the same time to cook but generally requires more water – so follow the package instructions accordingly!
What Can I Substitute for Chicken?
You can use cooked turkey or even diced firm tofu for a plant-based option. If you want a vegetarian soup, simply omit the meat and add more vegetables or legumes like chickpeas for protein.
Can I Freeze Leftover Soup?
Absolutely! Let the soup cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before reheating for the best results.
How Can I Make This Soup Dairy-Free?
To make this soup dairy-free, use plant-based milk like almond or oat milk, and skip the heavy cream. You can thicken the soup with a bit more flour or add a potato while cooking!