Chicken and Wild Rice Soup

Introduction

Nothing says cozy quite like a steaming bowl of Chicken and Wild Rice Soup on a chilly day. This recipe brings together tender shredded chicken, nutty wild rice, and a medley of aromatic vegetables in a rich, creamy broth. Every spoonful is comforting, satisfying, and packed with flavor, making it a perfect choice for weeknight dinners, meal prep, or a heartwarming lunch.

This soup isn’t just about comfort—it’s about balance. Sweet carrots, crisp celery, and savory onion form a fragrant base, while wild rice adds an earthy texture that pairs perfectly with the creaminess of the broth. Fresh herbs like thyme and sage round out the flavors, elevating this simple soup to a dish that feels special enough for guests, yet easy enough for everyday cooking.

If you love recipes that are both classic and nourishing, this chicken and wild rice soup is a must-add to your recipe collection. It’s filling, flavorful, and perfect for warming up the whole family.

Why You’ll Love This Recipe

• Rich and creamy texture without being overly heavy.
• Nutty wild rice adds a hearty bite and keeps you full.
• Packed with protein and vegetables for a balanced meal.
• One-pot simplicity makes cleanup easy.
• Flexible consistency – thin it or thicken it to your preference.
• Meal-prep friendly – keeps well in the fridge and reheats beautifully.

Ingredients Breakdown

This recipe yields 8 servings. Ingredients are listed precisely and grouped for clarity.

Main Ingredients

• ½ cup unsalted butter
• 4 large carrots, peeled and diced
• 2–3 celery stalks, diced
• 1 medium yellow onion, diced
• 2–3 cloves garlic, minced
• 1 ½ cups wild rice, well rinsed and drained
• 1 rotisserie chicken, shredded (about 3–4 cups)

Thickening & Broth

• ⅓ cup all-purpose flour
• 8 cups chicken stock (2 quarts)
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• 2 cups heavy cream
• Salt and pepper, to taste

Tools & Equipment Needed

• 6-quart Dutch oven (or a large, heavy-bottomed pot)
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or heat-resistant spatula
• Ladle for serving
• Bowl for shredding rotisserie chicken

Step-by-Step Instructions

Follow these steps to create a perfectly creamy, flavorful chicken and wild rice soup.

1. Prepare the Aromatics

• In a large Dutch oven, melt ½ cup unsalted butter over low heat.
• Once melted, add diced carrots, celery, and onion.
• Season lightly with salt and pepper.
• Cook over medium heat for about 5 minutes, until vegetables begin to soften.

2. Add Garlic, Wild Rice, and Flour

• Stir in minced garlic, wild rice, and ⅓ cup flour.
• Cook for 1–2 minutes, stirring constantly to lightly toast the rice and cook the flour. This step enhances the flavor and begins the thickening process.

3. Add Chicken Stock and Herbs

• Slowly pour in 8 cups chicken stock, stirring constantly to prevent lumps.
• Add 1 teaspoon dried thyme and ½ teaspoon dried sage.
• Bring the mixture to a simmer.

4. Simmer the Soup

• Cover the Dutch oven and simmer for 40–45 minutes, until the wild rice is nearly cooked through.
• Stir occasionally to prevent sticking.

5. Add Chicken and Cream

• Stir in shredded rotisserie chicken and 2 cups heavy cream.
• Continue cooking for 5–10 minutes, until the chicken is warmed through and the rice is tender.

6. Season to Taste

• Adjust with additional salt and pepper as needed.
• If you prefer a thinner soup, add 1–2 cups of chicken stock or water until you reach the desired consistency.

7. Serve

• Ladle the soup into bowls and enjoy while hot.
• Optional: garnish with fresh herbs like parsley for added color and freshness.

Tips & Variations

Tips for Success

• Rinse the wild rice thoroughly before cooking to remove excess starch.
• Shred chicken finely for even distribution and better texture.
• Stir frequently after adding flour to prevent clumping.

Variations

• Vegetable boost: Add chopped mushrooms, peas, or green beans for more color and nutrients.
• Herb swap: Replace sage with rosemary or thyme with tarragon for a different aromatic profile.
• Lower fat option: Use half-and-half instead of heavy cream, or omit cream entirely for a lighter broth.

Flavor Profile & Pairings

This soup is creamy and savory with subtle earthy notes from the wild rice and a mild sweetness from the carrots. Aromatic herbs like thyme and sage add warmth without overpowering the dish. The rotisserie chicken brings tender, flavorful meat, making each spoonful satisfying.

Pair this soup with:

• A crusty bread or dinner rolls for dipping
• A side salad with a light vinaigrette for freshness

Nutritional Overview

Approximate nutrition per serving (1 bowl):

• Calories: 674 kcal
• Protein: 34 g
• Carbohydrates: 41 g
• Fat: 42 g (Saturated Fat: 23 g)
• Fiber: 3 g
• Sugar: 8 g
• Cholesterol: 177 mg
• Sodium: 646 mg

Dietary notes: Contains gluten (from flour) and dairy (from butter and cream).

Make-Ahead & Meal Prep Tips

• Pre-chop vegetables: Dice carrots, celery, and onions ahead of time and store in the fridge.
• Use pre-cooked chicken: Rotisserie chicken saves time and enhances flavor.
• Freezing: Portion soup into airtight containers for up to 3 months. Thaw overnight and reheat gently on the stovetop.

FAQs

Q1: Can I make this soup in a slow cooker?
Yes. Sauté vegetables first, then add all ingredients except cream. Cook on low for 6–7 hours. Add cream at the end.

Q2: Can I use brown rice instead of wild rice?
Yes, but cooking times may vary, and texture will be slightly different.

Q3: How can I make it lower in fat?
Use half-and-half or omit cream; reduce butter slightly.

Q4: Can I use raw chicken instead of rotisserie?
Yes. Dice raw chicken into bite-sized pieces and add after the rice has simmered for 30–35 minutes. Cook until the chicken reaches 165°F.

Q5: How thick should the soup be?
It should be creamy and slightly thick, not overly soupy. Adjust with stock or water if needed.

Cooking Timeline (at a Glance)

Stage	Time
Prep	15 minutes
Cook	1 hour
Total	1 hour 15 minutes

Serving Suggestions

• Serve piping hot with fresh parsley garnish.
• Pair with a warm slice of crusty bread or cornbread.
• Ideal as a hearty main for lunch or dinner.

Ingredient Spotlight

Wild Rice

Wild rice adds a nutty flavor and chewy texture that sets this soup apart from typical chicken soups. Rinse well to remove dust and improve cooking results.

Rotisserie Chicken

Using pre-cooked rotisserie chicken saves time while adding depth of flavor. Shred the chicken finely to distribute evenly through the soup.

Pro Cooking Tips

• Toast the wild rice and flour before adding stock to enhance flavor.
• Stir constantly after adding flour to prevent lumps.
• Simmer gently to allow flavors to meld without overcooking.

Storage & Freezing Guide

Refrigerator: Store in airtight containers for 3–4 days.
Freezer: Freeze in portions for up to 3 months. Thaw overnight and reheat slowly on the stovetop.

Expanded Conclusion

This Chicken and Wild Rice Soup is a comforting, hearty, and flavorful meal that warms both body and soul. With creamy richness, tender chicken, and nutty wild rice, it’s a recipe that delivers on taste, texture, and convenience.

Perfect for cold evenings, meal prep, or family gatherings, this soup strikes the ideal balance between classic comfort and nutritious ingredients. Whether you serve it for lunch, dinner, or bring it to a potluck, it’s bound to become a favorite.

Enjoy making this recipe your own with small tweaks, and keep it in your regular rotation for a reliable, delicious, and wholesome meal that never disappoints.

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