Chicken Wild Rice Soup
User Reviews
4.2
Chicken Wild Rice Soup
Description
This Chicken Wild Rice Soup uses boneless chicken breast cooked with wild rice, garlic, onion, celery, carrots, and herbs in a slow cooker to develop a rich and savory base. The chicken is shredded and returned to the pot just before thickening the broth with a roux made from flour, butter or oil, and almond milk. The result is a creamy soup with tender chicken pieces and vegetables softened through low-and-slow cooking. The dried thyme and rosemary add earthy undertones which complement the rustic texture of the wild rice blend.
The flavor balances the fresh vegetables and herbs with the deep savoriness of chicken broth, while the roux ensures a smooth, slightly thick mouthfeel without heaviness. Leftover soup can be reheated easily, adding more broth or water if needed to adjust thickness. Black pepper seasoning can be tuned to taste before serving. Garnishing with fresh thyme adds a fresh herbal aroma.
To store, cool completely and keep in airtight containers in the refrigerator for up to five days or freeze portions for up to three months. Reheat gently on the stovetop or microwave, adding liquid as necessary to restore the desired consistency.
Ingredients
- 1 cup wild rice blend uncooked
- 1 lb chicken breast boneless, skinless
- 5 cloves garlic minced
- 1 cup yellow onion chopped
- ¾ cup celery chopped
- ¾ cup carrot chopped
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- 2 teaspoons salt plus more to taste, sea salt
- 2 bay leaf
- 6 cups chicken broth low sodium
- 2 cups water or additional chicken broth
- ¼ cup olive oil butter, ghee or vegan butter
- ½ cup all-purpose flour or regular all-purpose flour, gluten-free
- 1 cup almond milk or oat milk, unsweetened
- black pepper to taste
- thyme for garnish (optional, fresh
Instructions
- Rinse the rice under running water. Place the uncooked rice, chicken breast, garlic, onions, celery, carrots, thyme, rosemary, salt, bay leaves, chicken broth and water into your slow cooker.
- Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8 hours.
- In the last 1/2 hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly and then use two forks to shred the chicken into small pieces.
- When the rice is done cooking, remove the bay leaves and add the shredded chicken back into the slow cooker.
- Melt the butter or oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
- Add the creamy mixture into the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Taste and season with salt and pepper if needed. Garnish with fresh thyme and serve.
Stovetop
- Cook rice according to instructions on package.
- While rice is cooking, heat 2 Tablespoons of oil, butter or ghee in a Dutch oven or large pot. Once hot add onion, carrots and celery and saute for 5-6 minutes, stirring occasionally. Add garlic and saute for 1 minute longer.
- Add thyme, rosemary, salt and bay leaves and mix until veggies are coated.
- Add chicken broth, water and chicken into the pot. Bring the mixture to a boil, reduce heat to a simmer and cover. Simmer for about 20 minutes or until chicken is fully cooked. When chicken is fully cooked, remove from pot and shred using two forks.
- Add shredded chicken and cooked rice into pot.
- In a separate saucepan melt ¼ cup oil, butter or ghee. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
- Add the creamy mixture into the pot. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Taste and season with salt and pepper if needed. Garnish with fresh thyme and serve.
Notes
- Let soup cool fully before refrigerating or freezing to keep quality and safety.
- Store in airtight containers in the fridge for up to 5 days or freeze for up to 3 months.
- Reheat gently on stovetop over medium-low heat, thinning with water or broth if too thick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 297kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 23g | 46% |
| Fat | 10g | 15% |
| Sodium | 1305mg | 54% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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