Description
This Creamy Chicken and Wild Rice Soup is a hearty and comforting dish featuring tender shredded chicken, a blend of wild rice, and a rich creamy broth infused with herbs and vegetables. Perfect for a satisfying meal, it combines the goodness of fresh ingredients and warming flavors to create a timeless classic soup that’s both nutritious and delicious.
Ingredients
Scale
Soup Base
- 3/4 cup uncooked wild rice blend
- 1 cup chopped yellow onion (1 small onion)
- 1 cup diced carrots (2 medium)
- 1 cup diced celery (3 ribs)
- 7 Tbsp butter, diced, divided
- 1 large garlic clove, minced (1 1/2 tsp)
- 4 1/2 cups low-sodium chicken broth
- 1/4 tsp dried thyme
- 1/4 tsp dried marjoram
- 1/4 tsp dried sage
- 1/4 tsp dried rosemary
- Salt and ground black pepper, to taste
- 1 lb boneless skinless chicken breast halves
Thickening Sauce
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 tsp lemon zest
Instructions
- Cook the Wild Rice: Prepare the wild rice blend according to the package directions. Set aside when done.
- Sauté Vegetables: Halfway through the rice cooking time, melt 1 Tbsp butter in a large pot over medium heat. Add chopped onion, carrots, and celery and sauté for 4 minutes. Then add minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Broth and Herbs: Pour in the low-sodium chicken broth, then add dried thyme, marjoram, sage, and rosemary. Season with salt and black pepper to taste. Increase heat to medium-high.
- Cook the Chicken: Add the chicken breasts to the pot and bring the mixture to a boil. Cover the pot, reduce heat to medium-low, and simmer until the chicken is cooked through, about 12 to 16 minutes. Rotate the chicken once during cooking if breasts are thick to ensure even cooking.
- Shred Chicken: Remove chicken from the pot and let cool on a cutting board for 5 minutes. Shred the chicken into small bite-sized pieces. Keep the soup covered on warm heat.
- Prepare the Roux: In a separate medium saucepan, melt the remaining 6 Tbsp butter over medium heat. Add the flour and cook, whisking constantly, for 1 1/2 minutes to form a roux.
- Make the Cream Sauce: While whisking vigorously, slowly pour in the milk into the roux. Then whisk in the heavy cream. Continue cooking and stirring constantly until the mixture thickens to a creamy sauce consistency.
- Combine Ingredients: Add the thickened milk mixture to the soup pot along with the shredded chicken, cooked wild rice, and lemon zest. Stir well to combine all ingredients thoroughly.
- Serve: Remove the soup from heat, let it cool slightly, then serve warm and enjoy.
Notes
- This soup is a creamy and hearty take on classic chicken noodle soup, using wild rice for added texture and flavor.
- Adjust herbs according to preference — fresh herbs can be used in place of dried for a brighter flavor.
- For a thicker soup, you can increase the flour slightly in the roux or add more cream.
- Use low-sodium chicken broth to control the saltiness of the soup.
- Best served warm and pairs well with crusty bread for dipping.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 7 g
- Sodium: 787 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 139 mg
