Description
A quick and comforting creamy chicken and wild rice soup that tastes like it simmered for hours but is ready in just 30 minutes. Perfect for busy weeknights, this velvety soup uses simple pantry ingredients and a clever shortcut for perfectly chewy wild rice.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 cup quick-cooking wild rice blend, uncooked
- 1 cup half-and-half or light cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Melt the butter in a large pot over medium heat until foamy, about 1 minute.
- Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and onion is translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth while stirring continuously to prevent lumps. Stir until smooth and slightly thickened, about 2-3 minutes.
- Add the uncooked wild rice blend, dried thyme, and crushed rosemary. Stir to combine. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
- After 20 minutes, check the rice. It should be tender but still have a slight chew. If too firm, simmer uncovered for another 5 minutes.
- Stir in the cooked chicken and half-and-half. Heat through for 3-5 minutes without letting it boil.
- Taste and adjust seasoning with salt and pepper.
- Ladle into bowls, garnish with fresh parsley, and serve immediately.
Notes
For a gluten-free version, swap all-purpose flour with a gluten-free all-purpose blend or cornstarch (mix 2 tablespoons cornstarch with 1/4 cup cold broth, then stir in at the end). For a dairy-free version, use olive oil instead of butter and coconut milk or unsweetened oat creamer instead of half-and-half. If using regular wild rice (not quick-cooking), cook it separately according to package directions and add at the end to prevent the rice from absorbing too much broth. The soup thickens as it sits; add a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 380
- Sugar: 5
- Sodium: 600
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 32
- Fiber: 3
- Protein: 28
Keywords: creamy chicken and wild rice soup, easy chicken soup, 30 minute soup, wild rice soup, comfort food, weeknight dinner