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Creamy Chicken Wild Rice Soup

A close-up of a bowl of creamy chicken wild rice soup, garnished with fresh parsley and featuring chunks of chicken, carrots, and wild rice.
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A hearty and comforting creamy chicken wild rice soup, perfect for make-ahead lunches or family dinners. This recipe offers a shortcut using rotisserie chicken and guidance on creating a rich, creamy base.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 1 cup uncooked wild rice blend
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 2 cups shredded cooked chicken (rotisserie chicken recommended)
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  2. Add minced garlic and cook for 1 minute more until fragrant.
  3. Pour in chicken broth and add the wild rice blend, salt, pepper, thyme, and rosemary. Bring to a boil, then reduce heat, cover, and simmer for 40-50 minutes, or until the rice is tender.
  4. While the soup simmers, prepare the creamy base. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
  5. Gradually whisk in 2 cups of the hot broth from the soup pot into the roux until smooth. Return this mixture to the soup pot.
  6. Stir in the shredded cooked chicken and heavy cream. Cook, stirring, until the soup is heated through and has thickened, about 5-10 minutes. Do not boil.
  7. Taste and adjust seasoning if needed.
  8. Serve hot, garnished with fresh parsley.

Notes

  • For a thicker soup, you can increase the amount of roux or use a cornstarch slurry (2 tablespoons cornstarch mixed with 1/4 cup cold water, added at the end and simmered until thickened).
  • This soup reheats well and can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • For freezing, cool the soup completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
  • Using a wild rice blend that includes brown rice and other grains will provide a good texture and flavor.
  • Consider this soup as a component of your meal planning, ideal for make ahead lunches.

Nutrition

Find it online: https://delicerecipe.com/creamy-chicken-wild-rice-soup/