Creamy Chicken and Wild Rice Soup recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
10
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Calories
384 kcal
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Course
Side Dish, Main Course, Soup
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Cuisine
American
Creamy Chicken and Wild Rice Soup recipe
Description
The recipe begins by seasoning and pan-searing chicken breasts to build flavor and develop a light browned exterior before dicing them. Aromatic diced carrots, celery, onion, and minced garlic are sweated gently to soften and release their flavors. The chicken, rice, and chicken stock are then combined and simmered until the rice is tender and cooked through.
A slurry of cornstarch and water is stirred in and brought to a boil to thicken the soup, creating a creamy base without heaviness. After removing from heat, heavy cream and chopped parsley are stirred in to enrich and finish the soup. Salt and pepper are added to taste, balancing the savory and creamy elements.
This soup can be served as a comforting main meal or starter, providing both protein and starch in a creamy broth with vegetable depth. The recipe includes practical guidance for storage, reheating, and adjustments to consistency if the soup becomes too thick or the cream breaks. Cooking the rice separately before serving can preserve texture if the soup is stored for several days.
Ingredients
- 2 chicken breast boneless skinless
- 2 tablespoons olive oil
- 2 carrot peeled medium diced
- 3 celery stalk medium diced
- 1 yellow onion peeled, small diced
- 3 garlic finely minced cloves
- 1 ¼ cups wild rice blend
- 8 cups chicken stock
- 4 tablespoons corn starch whisked with 3 tablespoons cold water
- 2 cups heavy whipping cream
- ¼ cup parsley optional, chopped, fresh
- salt coarse, to taste
- black pepper coarse, to taste
Instructions
- Season the chicken breasts on both sides with salt and pepper and set aside.
- Next, add the oil to a large pot over high heat. Once it begins to smoke lightly, add in the chicken, turn the heat down to medium, and cook for 3-4 minutes.
- Flip over, turn the heat down to low, and cook for 5 minutes, and then flip back for a further 5 minutes or until browned and cooked throughout.
- Remove the chicken and large dice it. Set it aside.
- Add the carrots, celery, onion, and garlic to the pot and sweat the vegetables over low heat for 8-10 minutes until tender.
- Add the chicken back in along with the rice and chicken stock. Cover and cook over low heat for 25 minutes or until the rice is cooked.
- Make the cornstarch and water mixture and mix it into the soup. Turn the heat to high and bring it to a boil. It will become very thick.
- Turn the heat off and finish by adding, cream, parsley, salt, and pepper. Serve.
Notes
- Prepare this soup up to 2 days in advance for convenience and freshness.
- Store refrigerated for up to 5 days or freeze for up to 3 months; thaw overnight before reheating.
- Reheat over low heat until hot, stirring occasionally to prevent sticking.
- If the soup becomes too thick, thin with additional chicken stock to desired consistency.
- If the cream separates, reheat with added cornstarch slurry until thickened and smooth.
- To avoid mushy rice, cook rice separately and combine with soup just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 15g | 30% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 87mg | 29% |
| Sodium | 343mg | 14% |
| Potassium | 515mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2932IU | 59% |
| Vitamin C | 5mg | 6% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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