Description
This creamy chicken and wild rice soup is a one-pot wonder that delivers tender wild rice, shredded chicken, and a velvety broth. It’s the perfect comforting meal for chilly days, made with simple ingredients and easy techniques.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 large carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 cup uncooked wild rice
- 1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts)
- 1 bay leaf
- 1 cup heavy cream (or half-and-half for a lighter version)
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish (optional)
Instructions
- Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
- Add the garlic, dried thyme, rosemary, and smoked paprika. Stir constantly for about 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly.
- Slowly pour in the chicken broth while stirring continuously. Add the water and bay leaf. Bring to a gentle boil, then reduce heat to low.
- Add the uncooked wild rice and stir. Nestle the chicken breasts into the pot, ensuring they are mostly submerged. Cover with lid slightly ajar and simmer gently for 45 minutes.
- Check the rice after 45 minutes; it should be tender but still have a little bite. If too firm, simmer for another 10 minutes.
- Remove the chicken breasts from the pot and let rest for 5 minutes. Shred with two forks.
- Return the shredded chicken to the pot. Stir in the heavy cream and simmer for another 5 to 10 minutes. Season with salt and pepper to taste.
- Remove the bay leaf and discard. Ladle into bowls, garnish with fresh parsley, and serve hot.
Notes
Do not rinse the wild rice; the starchy coating helps thicken the soup. Keep the soup at a gentle simmer, not a rolling boil. Shred the chicken while it is still warm. Add the cream at the end to prevent curdling. Season in layers for depth of flavor. If the soup thickens too much after refrigeration, add a splash of broth or water when reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 5
- Sodium: 680
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 3
- Protein: 32
Keywords: creamy chicken and wild rice soup, one-pot soup, wild rice soup, chicken soup, comfort food, easy soup recipe