Creamy Chicken and Wild Rice Soup
User Reviews
5
Creamy Chicken and Wild Rice Soup
Description
This recipe uses wild rice cooked separately while onions, carrots, celery, and garlic are sautéed in butter to build a flavorful base. Chicken broth is added along with dried herbs—thyme, marjoram, sage, and rosemary—creating a fragrant stock in which boneless, skinless chicken breasts simmer until cooked through. The chicken is then shredded and returned to the pot. A roux made from butter and flour is whisked with milk and heavy cream to thicken the soup, imparting a creamy texture. Lemon zest added at the end lifts the flavors with brightness.
The soup combines the nutty texture of wild rice with tender chicken and soft vegetables in a velvety broth. This makes it suitable as a filling main course, especially in cooler weather. The combination of herbs contributes subtle earthiness, enhancing the overall flavor profile.
For best results, use wild rice blend recommended in the notes if available. The soup can be reheated gently and stirred often to maintain its creaminess without curdling.
Ingredients
- 3/4 cup wild rice blend uncooked
- 1 cup chopped yellow onion (1 small onion)
- 1 cup carrot 2 medium, diced
- 1 cup celery 3 ribs, diced
- 7 Tbsp butter diced, divided
- 1 large garlic minced (1 1/2 tsp, clove
- 4 1/2 cups chicken broth low-sodium
- 1/4 tsp of each dried thyme, marjoram, sage and rosemary (or 1 tsp fresh, minced of any)
- salt to taste, ground black pepper
- black pepper to taste, ground black pepper
- 1 lb chicken breast boneless skinless halves
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 tsp lemon zest
Instructions
- Prepare rice according to directions listed on package.
- Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.
- Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil.
- Cover pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 - 16 minutes (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth).
- Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Leave soup covered over warm heat.
- Meanwhile in a separate medium saucepan, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly.
- Then while whisking vigorously, slowly pour milk into butter/flour mixture. Whisk in heavy cream. Cook mixture, stirring constantly until it thickens.
- Add milk mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat.
- Let soup cool slightly and serve.
Notes
- Use a wild rice blend such as Lundberg Wild Blend Rice for optimal flavor and texture if available.
- Cook the rice separately according to package instructions before combining with soup.
User Reviews
Overall Rating
5
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