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Chicken and Wild Rice Soup
4.7 from 279 votes

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup blends shredded rotisserie chicken with wild rice, aromatic vegetables, and herbs in a creamy broth enriched by butter and heavy cream. The soup offers a hearty texture from the wild rice and a smooth, savory flavor profile. It simmers slowly until the rice is tender and the flavors meld, creating a comforting dish that can be adjusted in consistency by adding extra stock or water if preferred.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Course: Soup

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. 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.