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Warm up with this creamy and flavorful chicken wild rice soup—the perfect comfort meal for chilly evenings! In this recipe, you’ll learn how to create a nourishing soup packed with tender chicken, perfectly cooked wild rice, and a rich, savory broth. Whether you’re a seasoned chef or a beginner, this recipe guarantees satisfying results. Looking for more creamy soup recipes? Check out our delicious creamy soup ideas for inspiration.
Why You’ll Love This Recipe
- Incredible flavor: A blend of herbs and creamy broth brings out irresistible taste.
- Hearty and satisfying: Perfect for family dinners, meal prep, or serving guests.
- Easy to make: With step-by-step instructions, anyone can master this recipe.
- Great for leftovers: Enjoy fresh or store for later! To learn more about meal prep tips, visit our make-ahead meals guide.
Ingredients Needed
Ingredients:
- 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 of each dried thyme, marjoram, sage and rosemary (or 1 tsp fresh, minced of any)
- Salt and ground black pepper, to taste
- 1 lb boneless skinless chicken breasts halves
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 tsp lemon zest
Ingredient Notes & Substitutions:
- Wild Rice Blend: For best results, use authentic wild rice instead of substitutes. Avoid instant rice for optimal texture.
- Herbs: Feel free to use fresh herbs for a more robust flavor profile. Learn about pairing herbs with various dishes in our comprehensive herb cooking guide.
- Milk Options: Swap with low-fat milk or plant-based alternatives like almond or oat milk for a lighter version.
How to Make Chicken Wild Rice Soup
Prepare Rice:
Cook the wild rice blend according to package instructions.
Prepare Base:
Halfway through the rice cooking, melt 1 Tbsp butter in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 4 minutes. Add garlic and sauté for an additional 30 seconds.
Season and Simmer:
Add the chicken broth, thyme, marjoram, sage, and rosemary to the pot. Season with salt and black pepper to taste. Increase the heat to medium-high, add the chicken breasts, 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.
Shred Chicken:
Remove the chicken from the pot and transfer it to a cutting board. Let it cool for 5 minutes, then shred the chicken into bite-sized pieces. Keep the soup warm over low heat.
Make Roux:
In a separate saucepan, melt the remaining 6 Tbsp butter over medium heat. Gradually whisk in the flour and cook, whisking constantly for 1.5 minutes. Slowly pour in the milk while whisking vigorously, then stir in the heavy cream. Heat until the mixture thickens.
Combine:
Stir the creamy roux into the soup pot along with the shredded chicken, cooked rice, and lemon zest. Mix well, remove from heat, and let the soup cool slightly before serving.
Storage, Freezing, and Reheating
Storage Instructions:
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months.
Reheating Tips:
Warm individual portions on the stovetop over medium-low heat or microwave in 1-minute increments, stirring between intervals. Add a splash of broth or milk if needed to restore the creamy texture.
Pro Tips & Troubleshooting
Pro Tips:
- Use freshly grated lemon zest for a vibrant finish.
- Avoid over-cooking the wild rice; it should retain a slight chew.
- Toast garlic lightly to maximize aroma and flavor.
Common Mistakes to Avoid:
- Avoid Over-Mixing: Excessive stirring during roux preparation can cause clumping.
- Don’t Skip Simmering: Allow the chicken enough time to infuse flavor into the broth.
- Watch Vegetables: Over-sautéing may make them mushy.
Serving & Storage
Serving Ideas:
- Pair with a slice of warm, crusty sourdough bread.
- Serve alongside a crisp green salad for a balanced meal.
Meal Prep Benefits:
- Prepare the rice ahead of time and refrigerate it for a simpler assembly when cooking.
- Double the recipe and freeze extra portions for busy weeknights.
FAQ
Can I freeze this soup?
Yes! Cool the soup completely, store it in freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How do I store leftovers?
Refrigerate leftover soup in an airtight container for up to 4 days. Reheat gently over low heat or in the microwave.
Can I make this gluten-free?
Absolutely! Use gluten-free flour or a cornstarch slurry to thicken the soup without compromising the creamy texture.
What’s the best side to serve with this?
Pair it with warm sourdough bread, crackers, or even a fresh green salad for a balanced meal. For exciting side dish ideas, explore our curated list of perfect pairings for soup.
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Chicken Wild Rice Soup
Ingredients
Equipment
Method
- Cook the wild rice blend according to package instructions.
- Halfway through the rice cooking, melt 1 Tbsp butter in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 4 minutes. Add garlic and sauté for an additional 30 seconds.
- Add the chicken broth, thyme, marjoram, sage, and rosemary to the pot. Season with salt and black pepper to taste. Increase the heat to medium-high, add the chicken breasts, 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.
- Remove the chicken from the pot and transfer it to a cutting board. Let it cool for 5 minutes, then shred the chicken into bite-sized pieces. Keep the soup warm over low heat.
- In a separate saucepan, melt the remaining 6 Tbsp butter over medium heat. Gradually whisk in the flour and cook, whisking constantly for 1.5 minutes. Slowly pour in the milk while whisking vigorously, then stir in the heavy cream. Heat until the mixture thickens.
- Stir the creamy roux into the soup pot along with the shredded chicken, cooked rice, and lemon zest. Mix well, remove from heat, and let the soup cool slightly before serving.