Chicken Wild Rice Soup is a warm and hearty dish that brings comfort in every spoonful. Packed with tender chicken, earthy wild rice, and fresh veggies, it’s perfect for chilly days!
This soup makes my heart happy! I love how creamy and flavorful it is. Plus, it’s a great way to use up leftover chicken. Who wouldn’t want a cozy bowl of this deliciousness? 😊
Key Ingredients & Substitutions
Wild Rice: Wild rice gives a nutty flavor and chewy texture. If you can’t find it, you can use long-grain brown rice, but adjust the cooking time as it cooks faster.
Chicken Broth: A low-sodium broth adds depth without being too salty. Vegetable broth works great too if you’re looking for a vegetarian version!
Cooked Chicken: I love using rotisserie chicken for its flavor and convenience. Shredded turkey is a nice substitute if you have leftover holiday meats.
Vegetables: Carrots, celery, and onion are classic, but you can also add peas, spinach, or corn for more color and nutrients!
Dairy: Whole milk makes the soup creamy. You can use any milk, like almond or oat milk, for a dairy-free option. Just remember it may alter the flavor slightly.
How Do I Make the Perfect Creamy Base Without Lumps?
The creamy base is key to this soup’s deliciousness! To avoid lumps when adding flour and milk, follow these steps:
- Make a roux: Cook flour with butter or oil until it’s lightly golden, about 1-2 minutes.
- Gradually whisk in the milk: Start with small amounts to keep it smooth. Stir constantly as you go.
- Simmer gently: After adding the milk, let it simmer on low, which helps it thicken without burning.
This method leads to a creamy, lump-free soup every time! Enjoy your cooking! 😊
Chicken Wild Rice Soup
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup wild rice, rinsed
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken breast, diced or shredded
Vegetables:
- 2 tablespoons olive oil or butter
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (optional)
For Creaminess:
- 1/4 cup all-purpose flour
- 2 cups whole milk or half-and-half
Seasoning:
- 1 teaspoon dried thyme
- 1 teaspoon dried dill or 2 teaspoons fresh dill, chopped
- Salt and pepper, to taste
To Serve:
- Fresh dill for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and approximately 60 minutes to cook—mostly the rice! You’ll be enjoying your warm and creamy Chicken Wild Rice Soup in just about 70 minutes.
Step-by-Step Instructions:
1. Cook the Wild Rice:
In a large pot or Dutch oven, bring the chicken broth to a boil. Add the rinsed wild rice and reduce the heat to simmer. Cover the pot and let it cook for about 40-45 minutes, or until the rice is tender. Keep an eye on it, so it doesn’t boil over!
2. Sauté the Vegetables:
While the wild rice is cooking, heat the olive oil or butter in a large skillet over medium heat. Add the diced onions, carrots, celery, and mushrooms (if using). Sauté the mixture for about 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for another minute until it smells amazing!
3. Create the Creamy Roux:
Sprinkle the flour over the sautéed vegetables and stir well to combine, cooking for about 1-2 minutes. This will help thicken the soup later.
4. Make It Creamy:
Slowly whisk in the milk or half-and-half, constantly stirring to prevent lumps. Allow the mixture to simmer gently for about 3-5 minutes until it thickens. Patience is key here!
5. Combine Everything:
Once the wild rice is ready, add the creamy vegetable mixture and the cooked chicken to the pot with the rice and broth. Stir everything together until well combined.
6. Season It Up:
Add the dried thyme, dill, salt, and pepper according to your taste. Let the soup simmer for another 10 minutes to allow all those delicious flavors to meld.
7. Serve and Enjoy:
Serve the soup hot, garnished with fresh dill if you’d like a touch of freshness on top! Dive in and enjoy this comforting Chicken Wild Rice Soup!
Enjoy your creamy, comforting Chicken Wild Rice Soup! 🍲
Can I Use Brown Rice Instead of Wild Rice?
Yes! You can substitute brown rice for wild rice, but note that brown rice cooks faster, so adjust your cooking time to about 30-35 minutes instead of 40-45 minutes.
What If I Don’t Have Cooked Chicken?
No worries! You can quickly poach chicken breasts in the broth while the rice cooks. Simply add raw chicken to the broth and let it simmer for about 20-25 minutes, then shred it to add to the soup.
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth or water if needed to maintain the creaminess.
Can I Freeze This Soup?
Yes, you can freeze the soup! Just make sure to leave out the dairy until you reheat it. Freeze in an airtight container for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight and add fresh cream during reheating.
