Chicken Wild Rice Soup

A comforting and creamy soup made with wild rice, vegetables, and chicken, perfect for chilly nights.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 320

Main Ingredients

1 lb boneless chicken thighs or breasts, or shredded rotisserie chicken Use cooked shredded chicken if desired.
1 cup wild rice blend Check the cook time on the package.
2 medium carrots, diced Part of the cozy soup trio.
2 stalks celery, diced Part of the cozy soup trio.
1 medium onion, diced Part of the cozy soup trio.
3 cloves garlic, minced Add at the last moment to prevent burning.
6 cups chicken broth Use low sodium if desired.
2 tbsp butter For cooking the vegetables.
2 tbsp flour For thickening.
1 cup milk or half and half For a creamy finish.
1 tsp salt Adjust to taste.
0.5 tsp black pepper Adjust to taste.
1 tsp dried thyme For flavor.
0.5 tsp paprika Optional for extra flavor.

Optional Ingredients

Preparation

In a big pot, melt butter over medium heat. Add diced onion, carrots, and celery; cook for about 6 to 8 minutes until softened.
Add garlic for the last 30 seconds to avoid burning.

Cooking

Pour in chicken broth and scrape up any bits from the bottom. Add wild rice blend and chicken.
Bring to a gentle boil, lower to a simmer, cover, and cook until rice is tender (about 40 to 50 minutes). Stir occasionally.

Making it Creamy

Remove whole pieces of chicken, shred them, and return them to the pot.
In a small saucepan, melt butter, whisk in flour, and cook for about 1 minute.
Slowly whisk in milk or half and half until smooth and slightly thickened. Stir into the soup and allow to simmer.
Taste and adjust seasoning with salt and pepper. Add a squeeze of lemon if needed.

Creamy texture can be achieved by using half and half; thicken at the end to avoid graininess.