Cozy Creamy Chicken Wild Rice Soup
As the chill of the season wraps around us like a warm blanket, there’s something incredibly comforting about a steaming bowl of soup. Picture this: tender chicken simmering in a thick, creamy broth, surrounded by vibrant carrots and earthy wild rice. This Creamy Chicken Wild Rice Soup is not just a dish; it’s a heartwarming experience that beckons memories of cozy family gatherings and long winter nights by the fireplace. Perfect for an easy weeknight dinner, this soup is sure to become a beloved recipe in your home. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in no time, making it perfect for those busy weeknights.
- Comfort in a Bowl: With its creamy texture and hearty ingredients, this soup is the definition of comfort food.
- Family-Friendly: Kids love the tender chicken and tender veggies, making it a hit with the whole family.
- Customizable: You can easily tweak the ingredients based on what you have on hand or your dietary preferences.
- Perfect for Meal Prep: This soup stores wonderfully, allowing you to make a big batch for later.
What You’ll Need
- 1 Tablespoon extra virgin olive oil
- 2 medium carrots (finely chopped, ~1 cup chopped carrots)
- 2 ribs celery (finely chopped)
- 1 shallot or small yellow onion (chopped)
- Salt and pepper to taste
- 3 cloves garlic (pressed or minced)
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 6 cups chicken stock or broth (plus more for reheating)
- 1 lb chicken breasts (~2 chicken breasts, sliced in half)
- 1 cup wild blend rice (see notes)
- 1/2 cup butter (or vegan butter)
- 1/2 cup gluten free flour blend (see notes)
- 2 cups milk (any kind)
How to Make Creamy Chicken Wild Rice Soup
Sauté the Veggies
Heat the extra virgin olive oil in a Dutch oven or large soup pot over medium heat. Add the chopped carrots, celery, and shallots or onions. Season with salt and pepper, then sauté until the vegetables are tender, about 8-10 minutes. Tip: Place a lid on top of the pot with a splash of stock or water to speed up the softening process if desired. Add the garlic, poultry seasoning, and dried thyme, then sauté until fragrant, approximately 1-2 minutes.Cook the Chicken
Add the chicken stock or broth to the pot and increase the heat to high. Once boiling, add the chicken breast halves, then cover and reduce the heat to low. Simmer until the chicken is cooked through, about 10-12 minutes. Transfer the cooked chicken to a cutting board, and once cool, chop or shred it. Place the chicken in a bowl and refrigerate until ready to add back into the soup.Cook the Rice
While the chicken is cooking, add the wild blend rice to the pot and stir to combine. Cover and simmer until the rice is al dente, about 20-30 minutes depending on the brand. Stir occasionally.Prepare the Sauce
When the rice has about 10 minutes to go, melt the butter in a small saucepan over medium heat. Add the gluten-free flour, whisking for 1 minute. Gradually drizzle in the milk while whisking to create a smooth sauce. Switch to a spatula and cook while stirring until it thickens, about 1-2 minutes. Remove from heat and cover to keep warm.Thicken the Soup
Once the rice is al dente, slowly stir the butter/flour/milk mixture into the soup while whisking constantly. Add the chopped chicken back in, and cook for an additional 5 minutes, or until the soup is thickened and the rice is tender. Taste and adjust seasoning with more salt and pepper if needed. Remove from heat and let sit for 5-10 minutes before serving.
Variations & Creative Twists
- Creamy Mushroom Wild Rice Soup: Add sautéed mushrooms to the mix for an earthy depth of flavor.
- Zesty Spinach & Lemon: Stir in fresh spinach and a squeeze of lemon juice just before serving for a bright and zesty finish.
- Indulgent Cheese: Top with shredded cheese, such as sharp cheddar or gruyère, for an extra layer of creaminess.
- Herb Infusion: Replace the dried thyme with fresh herbs like rosemary or parsley for a fresh approach.
Chef Emma’s Helpful Tips
- Make-Ahead Goodness: You can prepare this soup ahead of time! Just prepare the base, and add the chicken and cream mixture before serving.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to five days. To reheat, simply add a splash of extra stock or milk to loosen the consistency.
- Ingredient Swaps: For a lighter version, use half-and-half instead of cream and turkey breast instead of chicken for a leaner option.
- Slicing Chicken: For easier slicing, let the cooked chicken rest for a few minutes before chopping. This helps retain juices and flavor.
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 430
- Carbohydrates: 30g
- Sugar: 3g
- Fat: 21g
- Protein: 32g
- Sodium: 800mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! Just prepare the soup base, then add the cream and chicken before you’re ready to serve.
Can I use different ingredients?
Yes! Feel free to use other vegetables or proteins you have on hand.
How do I store leftovers?
Store in an airtight container in the fridge for up to five days.
How long does it last?
It’s best enjoyed fresh, but the soup can last for about 3-5 days in the fridge.
A Cozy Closing Note
There’s something undeniably soothing about a bowl of Creamy Chicken Wild Rice Soup, especially when shared with loved ones. Each spoonful brings a wave of warmth and nostalgia, reminding us of the simple joys in life. Don’t forget to save this recipe to your cozy recipes board, so it’s at your fingertips whenever you need a comforting treat!
Cozy Creamy Chicken Wild Rice Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A heartwarming soup with tender chicken, earthy wild rice, and vibrant vegetables in a creamy broth.
Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 medium carrots (finely chopped, ~1 cup chopped carrots)
- 2 ribs celery (finely chopped)
- 1 shallot or small yellow onion (chopped)
- Salt and pepper to taste
- 3 cloves garlic (pressed or minced)
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 6 cups chicken stock or broth (plus more for reheating)
- 1 lb chicken breasts (~2 chicken breasts, sliced in half)
- 1 cup wild blend rice
- 1/2 cup butter (or vegan butter)
- 1/2 cup gluten free flour blend
- 2 cups milk (any kind)
Instructions
- Heat the extra virgin olive oil in a Dutch oven over medium heat. Add the carrots, celery, and shallots. Season with salt and pepper, then sauté until tender, about 8-10 minutes. Add the garlic, poultry seasoning, and dried thyme, and sauté for 1-2 minutes.
- Add the chicken stock to the pot and increase the heat to high. Once boiling, add the chicken, cover, and reduce the heat to low. Simmer until cooked through, about 10-12 minutes. Transfer chicken to a cutting board, chop, and refrigerate until ready.
- While the chicken is cooking, add the wild rice to the pot. Cover and simmer until al dente, about 20-30 minutes.
- When the rice has about 10 minutes to go, melt the butter in a small saucepan over medium heat. Whisk in the gluten-free flour for 1 minute, then gradually add the milk while whisking to create a smooth sauce. Cook until thickened, about 1-2 minutes.
- Once the rice is done, stir the butter/flour/milk mixture into the soup while whisking. Add the chopped chicken back in and cook for an additional 5 minutes. Adjust seasoning and remove from heat. Let sit for 5-10 minutes before serving.
Notes
This soup is perfect for meal prep and can be customized with your favorite vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 3g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
