Chicken and Wild Rice Soup
User Reviews
4.7
279 reviews
Excellent
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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
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Packed with shredded chicken, vegetables, herbs, and nutty wild rice, this creamy chicken and wild rice soup is everything you need to warm you up on a chilly day.
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Ingredients
- ½ cup unsalted butter
- 4 large carrots peeled and diced
- 2-3 celery stalks diced
- 1 medium yellow onion diced
- 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 dried thyme
- ½ teaspoon dried sage
- 1 rotisserie chicken shredded (about 3-4 cups shredded chicken)
- 2 cups heavy cream
- salt and 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
- If you prefer a thinner soup, add an extra 1-2 cups of chicken stock or water after adding the cream to get to your desired consistency.
Genuine Reviews
User Reviews
Overall Rating
4.7
279 reviews
Excellent
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