Chicken Wild Rice Soup
This Chicken Wild Rice Soup is the ultimate cozy comfort food—a rich, creamy, and hearty bowl packed with tender shredded chicken, nutty wild rice, and vegetables in a velvety broth that delivers every single time.
Equipment
- Large Dutch oven or heavy-bottomed soup pot - at least 6 quarts (5.7L)
- Wooden spoon or silicone spatula
- Chef's Knife and Cutting Board
- Measuring cups and spoons
- Ladle - for serving
- Two Forks - for shredding the chicken
- Fine-mesh strainer - if rinsing rice before cooking
- Immersion Blender - (optional) for extra creaminess
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs - 680g
- 1 cup wild rice blend - 180g, uncooked
- 3 tablespoons unsalted butter
- 1 medium yellow onion - diced
- 3 medium carrots - peeled and sliced into coins
- 3 stalks celery - diced
- 4 cloves garlic - minced
- 1/3 cup all-purpose flour - 40g
- 6 cups low-sodium chicken broth - 1.4L
- 1 cup heavy cream - 240ml
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt - plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- fresh parsley - for garnish (optional)
For Serving
- crusty bread or warm dinner rolls - for serving (optional)
Instructions
- Rinse the wild rice blend in a fine mesh strainer under cold water for about 30 seconds, then set aside.
- Dice the onion, slice the carrots, dice the celery, and mince the garlic. Set all prepped vegetables aside.
- Season the chicken with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the chicken for 4-5 minutes per side until golden brown. Remove to a plate.
- Reduce heat to medium, melt butter in the same pot, then add onion, carrots, and celery. Sauté for 6-8 minutes until onion is soft. Add garlic and cook for 1-2 minutes more. Stir in thyme, rosemary, sage, onion powder, and garlic powder.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, to make a roux.
- Slowly pour in the chicken broth, about 1 cup at a time, stirring well after each addition to prevent lumps. Season with salt and pepper, then stir in the rinsed wild rice. Return the seared chicken to the pot.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 40-45 minutes, stirring occasionally, until the rice is tender and chicken is cooked through.
- Remove the chicken from the pot and shred it with two forks, then return the shredded chicken to the soup.
- Reduce heat to low, pour in the heavy cream, and stir gently. Heat through for 3-5 minutes without boiling. Adjust seasoning with salt and pepper to taste.
- Ladle the soup into bowls, garnish with fresh parsley if desired, and serve immediately with crusty bread or dinner rolls.
Notes
- Don't skip the sear: Searing the chicken adds a golden crust and rich flavor to the broth.
- Add broth gradually: Pouring the broth in slowly while stirring prevents lumps in the roux.
- Use a wild rice blend: A blend cooks faster than pure wild rice and yields a lighter texture.
- Add cream off the boil: Keep the heat low when adding cream to prevent it from curdling.
- Season in layers: Add salt and herbs at multiple stages for more developed flavor.
- Taste before serving: Wild rice absorbs seasoning, so adjust salt at the end.
- Rotisserie chicken shortcut: Skip searing and add pre-shredded rotisserie chicken in the last 10 minutes of cooking.
- Make it dairy-free: Replace heavy cream with full-fat coconut milk for a dairy-free version.
- Storage: Store in an airtight container in the fridge for up to 4 days. The soup will thicken; add broth when reheating.
- Freezing: Freeze without the cream for best results. Add fresh cream after thawing and reheating.