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Creamy Chicken Wild Rice Soup Recipe

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4.1 from 15 reviews

This Creamy Chicken Wild Rice Soup is a comforting, hearty dish combining tender shredded chicken, a flavorful wild rice blend, and a medley of sautéed vegetables in a creamy broth spiced with sage, thyme, and marjoram. Perfect for a cozy meal, it’s packed with rich flavors and wholesome ingredients to warm you up from the inside out.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Vegetables & Herbs

  • 1 cup diced onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 clove finely minced garlic
  • 1 bay leaf
  • fresh parsley (for garnish, if desired)

Spices

  • 1 teaspoon Kosher salt
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon black pepper

Liquids & Dairy

  • 4 cups chicken broth (plus more if needed)
  • 2 cups whole milk

Other Ingredients

  • 4 Tablespoons unsalted butter
  • 2 Tablespoons white rice flour
  • 3/4 cup uncooked wild rice blend
  • 2 cups shredded cooked chicken

Instructions

  1. Sauté the Vegetables: Melt 4 tablespoons of unsalted butter in a large heavy-bottomed pot over medium heat. Add diced onion, carrot, celery, kosher salt, dried sage, thyme, marjoram, and black pepper. Cook and stir for 6-8 minutes until the onion becomes translucent and the vegetables soften.
  2. Add Garlic and Bay Leaf: Stir in the minced garlic and bay leaf and sauté for another 1-2 minutes until the garlic is fragrant, being careful not to burn it.
  3. Create the Roux and Add Broth: Sprinkle white rice flour over the vegetables and stir continuously for about 2 minutes until the flour turns lightly golden. Gradually pour in the chicken broth a little at a time, stirring well after each addition to avoid lumps, until the mixture is smooth. Once all broth has been incorporated, add the wild rice blend.
  4. Simmer the Soup: Bring the soup to a boil, then cover the pot, reduce the heat to low, and let it simmer for 30-45 minutes until the wild rice is fully cooked and tender. Check occasionally and add more broth if the soup gets too thick or the rice needs more liquid.
  5. Add Chicken and Milk: Stir in the shredded cooked chicken, then slowly pour in the whole milk, mixing gently. Heat the soup through over low heat but do not allow it to boil, to prevent curdling of the milk.
  6. Season and Garnish: Taste the soup and adjust salt and pepper seasoning as needed. Remove the bay leaf, ladle the soup into bowls, and garnish with fresh parsley before serving, if desired.

Notes

  • Use cooked chicken from rotisserie or leftover roasted chicken for convenience.
  • Wild rice cooking time may vary; check package instructions and adjust simmer time accordingly.
  • Do not let the soup boil after adding milk to prevent curdling.
  • For a dairy-free version, substitute whole milk with a creamy plant-based milk and use olive oil instead of butter.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Find it online: https://monicarecipes.com/creamy-chicken-wild-rice-soup-recipe/