Description

This Creamy Chicken and Wild Rice Soup combines tender chicken, earthy wild rice, and a rich, creamy broth. It’s the ultimate comfort food, offering a satisfying, flavorful meal that’s perfect for cozy dinners or impressing guests.

Ingredients

3/4 cup uncooked wild rice blend*

1 cup chopped yellow onion (1 small onion)

1 cup diced carrots (2 medium)

1 cup diced celery (3 ribs)

7 Tbsp butter, diced, divided

1 large garlic clove, minced (1 1/2 tsp)

4 1/2 cups low-sodium chicken broth

1/4 tsp of each dried thyme, marjoram, sage, and rosemary (or 1 tsp fresh, minced of any)

Salt and ground black pepper, to taste

1 lb boneless skinless chicken breast halves

1/2 cup all-purpose flour

1 1/2 cups milk

1/2 cup heavy cream

1 tsp lemon zest

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Instructions

Prepare rice according to the directions on the package.
While the rice is cooking, melt 1 tablespoon of butter in a large pot over medium heat. Add the onion, carrots, and celery, sautéing for about 4 minutes. Add the garlic and sauté for another 30 seconds.
Add the chicken broth, thyme, marjoram, sage, rosemary, and season with salt and pepper. Increase the heat to medium-high, add the chicken, and bring the mixture to a boil.
Cover the pot, reduce the heat to medium-low, and let it simmer until the chicken is fully cooked, about 12-16 minutes. If using thicker chicken breasts, rotate them halfway through cooking.
Remove the chicken from the pot and set it aside to cool for 5 minutes. Shred the chicken into small bite-sized pieces and set aside. Keep the soup covered and warm.
In a separate saucepan, melt the remaining 6 tablespoons of butter over medium heat. Add the flour and cook for 1 1/2 minutes, whisking constantly.
Gradually whisk in the milk and heavy cream, stirring continuously until the mixture thickens.
Add the milk mixture to the soup pot, along with the shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat.
Let the soup cool slightly before serving.

Notes

For a vegetarian option, substitute the chicken with chickpeas or tofu.
If you don’t have wild rice blend, brown rice or white rice can be used instead.
Add a pinch of cayenne pepper or a dash of hot sauce for some extra heat.
If using chicken thighs, they will add more richness and flavor to the soup.
To make it gluten-free, substitute the flour with a gluten-free flour blend.
This soup stores well and tastes even better the next day.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 6g
Sodium: 750mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 29g
Cholesterol: 90mg