Chicken and Wild Rice Soup
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8 servings
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Course
Soup
Chicken and Wild Rice Soup
Description
In this Chicken and Wild Rice Soup, diced carrots, celery, and onion are sautéed in butter to soften before adding minced garlic, wild rice, and flour for a light toasting and thickening effect. Chicken stock and herbs such as thyme and sage create a flavorful base in which the wild rice simmers for 40-45 minutes until almost tender. Shredded rotisserie chicken and heavy cream are stirred in near the end to provide protein and richness, respectively. The soup cooks until everything is well combined and heated through.
The resulting soup is creamy with a tender bite from the wild rice and a balance of herbaceous and savory flavors. The butter and cream add a smooth texture while the aromatic vegetables contribute subtle sweetness and depth. This slow-cooked approach ensures the rice is soft but retains some structure.
This soup makes a filling meal suited for cold weather or when a comforting and nourishing option is desired. It can be served alone or with crusty bread to soak up the creamy broth. The flavor balance and texture make it satisfying without being heavy.
You can adjust the thickness to your liking by stirring in a bit more stock or water after adding the cream to achieve a thinner consistency if preferred.
Ingredients
- ½ cup butter unsalted
- 4 carrot peeled and diced, large
- 2-3 celery diced, stalks
- 1 yellow onion diced, medium
- 2-3 cloves garlic minced
- 1 ½ cups wild rice well rinsed and drained
- ⅓ cup all-purpose flour
- 8 cups chicken stock 2 quarts
- 1 teaspoon thyme dried
- ½ teaspoon sage dried
- 1 rotisserie chicken shredded (about 3-4 cups shredded chicken)
- 2 cups heavy cream
- salt to taste
- black pepper to taste
Instructions
- In a large dutch oven, melt the butter over low heat. Once the butter has melted, add the carrots, celery, and onion. Season with a pinch of salt and a few grinds of pepper and cook over medium heat until the vegetables begin to soften, about 5 minutes.
- Add the garlic, wild rice, and the flour. Stir to combine and cook for 1-2 minutes to lightly toast the rice and cook the flour.
- Slowly add the chicken stock, stirring constantly. Add the herbs and bring to a simmer. Cover and simmer for 40-45 minutes, until the rice is very nearly cooked through.
- Stir in the shredded chicken and the heavy cream; continue cooking until the chicken is warmed through and the rice is tender, another 5-10 minutes.
- Season with salt and pepper to taste before serving.
Notes
- For thinner soup, add 1-2 cups of chicken stock or water after incorporating the heavy cream to reach desired consistency.
User Reviews
Overall Rating
4.7
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