This Chicken Wild Rice Soup is cozy and comforting, perfect for chilly days. It features tender chicken, hearty wild rice, and fresh veggies, all simmered to perfection.
Every spoonful feels like a warm hug! I love making a big pot and enjoying it all week. Plus, it’s a great way to clean out the fridge with leftover veggies!
Key Ingredients & Substitutions
Wild Rice: This is the star of the dish! Wild rice has a nutty flavor and chewy texture. If you want, you can use brown rice or a mix of different rice types instead, but the cooking time may vary.
Broth: Using low-sodium chicken broth lets you control the saltiness of the soup. You can also use vegetable broth for a lighter option or homemade broth if you have it on hand.
Cooked Chicken: Rotisserie chicken is fantastic here for its ease and flavor. Leftover grilled or baked chicken works too! If you need a vegetarian version, try using plant-based chicken or omit the meat altogether.
Heavy Cream: This gives the soup creaminess. You can substitute it with half-and-half for a lighter option, or use coconut milk for a dairy-free version. Just keep in mind it will change the flavor slightly.
Herbs: Fresh herbs like thyme and rosemary add amazing flavor. If fresh isn’t available, use dried herbs, but reduce the amount since dried herbs are more concentrated.
How Do I Ensure My Wild Rice is Perfectly Cooked?
Cooking wild rice takes a bit longer than other types of rice, but the results are worth it. Here’s how to get it just right:
- Rinse the wild rice before cooking to remove any debris.
- Simmer it in broth for about 45-50 minutes, which helps it absorb flavor.
- Check for doneness by tasting a grain. It should be tender but still have a little bite.
- Keep the pot covered to maintain moisture while it cooks!
Pacing your soup preparation makes for a smooth cooking experience. Focus on cooking the vegetables and the rice together, making sure everything’s flavorful before finishing with the cream!
How to Make Chicken Wild Rice Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 cup wild rice, rinsed and drained
- 8 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken breast, shredded or cubed
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
Herbs & Seasoning:
- 1/4 cup fresh parsley, chopped
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 2 sprigs fresh rosemary
- 1 bay leaf
- Salt and black pepper, to taste
For Creaminess:
- 1 cup heavy cream or half-and-half
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
Additional:
- Olive oil or cooking oil for sautéing
- Fresh rosemary or parsley sprigs for garnish (optional)
How Much Time Will You Need?
This Chicken Wild Rice Soup will take about 15 minutes of prep time and about 1 hour total cooking time (including simmering and thickening). It’s a fantastic dish that is both hearty and comforting!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion, sliced carrots, diced celery, and optional mushrooms. Sauté for about 5-7 minutes until the vegetables are softened and the onion turns translucent.
2. Add Garlic:
Stir in the minced garlic and cook for another 1 minute until you can smell the lovely aroma.
3. Add Broth and Wild Rice:
Pour in the chicken broth and add the rinsed wild rice, fresh thyme, rosemary sprigs, and bay leaf. Bring everything to a boil!
4. Simmer Away:
Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 45-50 minutes, or until the wild rice is tender. Make sure to stir occasionally.
5. Make the Roux:
While the rice is cooking, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly to form a roux.
6. Add Cream to the Roux:
Slowly pour in the cream to the roux, whisking continuously. Cook until the mixture thickens, about 3-4 minutes. Then, remove it from heat.
7. Combine and Finish:
Once the wild rice is cooked, carefully remove the rosemary sprigs and bay leaf from the soup. Stir in the cooked chicken and the creamy roux mixture into the pot with the rice and veggies. Heat gently over low heat, being careful not to boil to prevent the cream from curdling.
8. Season and Serve:
Add in the chopped fresh parsley. Season the soup with salt and freshly ground black pepper to taste. Ladle the delicious soup into bowls and garnish with a sprig of rosemary or parsley if you like.
9. Enjoy!
Serve your warm Chicken Wild Rice Soup hot, paired with crusty bread or your favorite side for a delightful meal!
Happy cooking and enjoy every comforting bite of your homemade soup!
Can I Use Brown Rice Instead of Wild Rice?
Yes, you can use brown rice as a substitute, but keep in mind that the cooking time will differ—brown rice typically takes about 30-40 minutes to cook, so adjust your simmering time accordingly.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, half-and-half works great in place of heavy cream. For a dairy-free alternative, try using coconut milk or almond milk, but the flavor will be slightly different.
How Should I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, let it cool completely, then transfer it to a freezer-safe container. It should keep well for about 2-3 months. Just note that cream-based soups may separate slightly when reheated, so stir well!
Can I Add Other Vegetables to the Soup?
Absolutely! This soup is versatile. You can add vegetables like spinach, kale, or even peas for extra color and nutrition. Just add them in the last 10 minutes of cooking so they don’t overcook.
