Chicken wild rice soup is a comforting and flavorful dish perfect for chilly evenings. This recipe combines the richness of chicken, the earthiness of wild rice, and the brightness of herbs to create a truly satisfying meal. You’ll love this recipe because it’s easy to make, packed with nutrients, and can be customized to suit your taste preferences.
Table of Contents
Why You’ll Love This Recipe
- It’s a one-pot wonder that’s perfect for a weeknight dinner
- The combination of chicken, wild rice, and herbs creates a delicious and satisfying flavor profile
- You can easily customize the recipe to suit your dietary needs and preferences
Key Ingredients & Substitutions
To make this chicken wild rice soup, you’ll need the following ingredients:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- 1 cup uncooked pure wild rice, rinsed
- 6 cups low-sodium chicken broth
- 1 cup water
- 1 tablespoon chicken bouillon base
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 bay leaf
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1.5 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon lemon zest
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
If you don’t have pure wild rice, you can use a wild rice blend, but be aware that the cooking time may vary. For more information on cooking with wild rice, you can check out our Easy Soup Recipes article.
Step-by-Step Instructions
1. Heat olive oil in a large Dutch oven or stockpot over medium heat. Add chicken breasts and brown for 4 minutes per side. Remove chicken and set aside on a plate (it will finish cooking later).
2. In the same pot, add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
3. Add the minced garlic and cook for 1 minute until fragrant. Stir in the rinsed wild rice, chicken broth, water, chicken bouillon base, thyme, rosemary, and the bay leaf.
4. Place the chicken breasts back into the pot. Bring the liquid to a boil, then immediately reduce the heat to low. Cover and simmer for 45 to 50 minutes, or until the wild rice grains have ‘popped’ and are tender.
5. Remove the chicken breasts to a cutting board and discard the bay leaf. Use two forks to shred the chicken into bite-sized pieces, then stir the chicken back into the soup.
6. While the soup finishes simmering, prepare the creamy base in a separate medium saucepan. Melt the butter over medium heat, then whisk in the flour and cook for 2 minutes to remove the raw flour taste.
7. Gradually whisk in the whole milk and heavy cream. Continue whisking constantly for 5-7 minutes until the mixture thickens into a smooth, heavy cream sauce.
8. Slowly pour the cream sauce into the main soup pot, stirring constantly to incorporate. Add the lemon zest, black pepper, and salt.
9. Simmer the soup uncovered for an additional 5-10 minutes to allow the flavors to meld and the consistency to reach a thick, creamy state. Serve hot.
For more delicious and easy-to-make soup recipes, be sure to check out our Creamy Hamburger Potato Soup and Crockpot Chicken Recipes.
Expert Chef Tips & Troubleshooting
To prevent the roux from clumping or burning, it’s essential to prepare it in a separate saucepan and whisk constantly, especially when adding the flour and milk. This will help you achieve a smooth, creamy texture. Additionally, make sure to cook the roux over medium heat, stirring constantly, until it reaches the desired consistency before adding it to the soup.
When handling chicken, it’s crucial to follow safe minimum internal temperatures to ensure food safety. Always check the internal temperature of the chicken to ensure it reaches a safe minimum internal temperature.
Storage, Make-Ahead & Reheating
You can store the chicken wild rice soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. When reheating, make sure to follow food safety guidelines for leftovers to ensure the soup is heated to a safe internal temperature.
For another cozy chicken dinner, try our slow cooker chicken stew with potatoes.
Chicken Wild Rice Soup
Equipment
- Large Dutch Oven or Stockpot
- Medium saucepan
- Cutting Board
- Whisk
Ingredients
Chicken and Vegetables
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 cloves garlic, minced
Rice and Broth
- 1 cup uncooked pure wild rice, rinsed
- 6 cups low-sodium chicken broth
- 1 cup water
- 1 tablespoon chicken bouillon base
Herbs and Spices
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 bay leaf
Creamy Base
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1.5 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon lemon zest
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Heat olive oil in a large Dutch oven or stockpot over medium heat. Add chicken breasts and brown for 4 minutes per side. Remove chicken and set aside on a plate (it will finish cooking later).
- In the same pot, add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
- Add the minced garlic and cook for 1 minute until fragrant. Stir in the rinsed wild rice, chicken broth, water, chicken bouillon base, thyme, rosemary, and the bay leaf.
- Place the chicken breasts back into the pot. Bring the liquid to a boil, then immediately reduce the heat to low. Cover and simmer for 45 to 50 minutes, or until the wild rice grains have ‘popped’ and are tender.
- Remove the chicken breasts to a cutting board and discard the bay leaf. Use two forks to shred the chicken into bite-sized pieces, then stir the chicken back into the soup.
- While the soup finishes simmering, prepare the creamy base in a separate medium saucepan. Melt the butter over medium heat, then whisk in the flour and cook for 2 minutes to remove the raw flour taste.
- Gradually whisk in the whole milk and heavy cream. Continue whisking constantly for 5-7 minutes until the mixture thickens into a smooth, heavy cream sauce.
- Slowly pour the cream sauce into the main soup pot, stirring constantly to incorporate. Add the lemon zest, black pepper, and salt.
- Simmer the soup uncovered for an additional 5-10 minutes to allow the flavors to meld and the consistency to reach a thick, creamy state. Serve hot.
Notes
- Calories: 385
- Protein: 21g
- Carbohydrates: 29g
- Fat: 22g
- Saturated fat: 13g
- Cholesterol: 85mg
- Sodium: 840mg
- Potassium: 320mg
- Fiber: 3g
- Sugar: 5g
Frequently Asked Questions
Can I use a wild rice blend in this chicken wild rice soup recipe?
Using a wild rice blend can be a bit tricky, as the white or brown rice in the blend can become mushy during the long cooking time. If you only have a wild rice blend, you can still use it, but adjust the cooking time and liquid accordingly. Start by cooking the blend according to the package instructions, then add it to the soup towards the end of the cooking time to prevent overcooking.
How do I prevent the roux from clumping or burning in my chicken wild rice soup?
To prevent the roux from clumping or burning, it’s essential to prepare it in a separate saucepan and whisk constantly, especially when adding the flour and milk. This will help you achieve a smooth, creamy texture. Additionally, make sure to cook the roux over medium heat, stirring constantly, until it reaches the desired consistency before adding it to the soup.
What’s the best way to cook the chicken for this soup to ensure it’s tender and bite-sized?
For tender and bite-sized chicken, it’s recommended to remove the cooked chicken from the pot, shred or dice it into uniform pieces, and then add it back to the soup. This ensures that the chicken is evenly distributed and easy to eat. You can also use rotisserie chicken as a shortcut, which can save time and still yield delicious results.
Can I freeze this chicken wild rice soup, and if so, what’s the best way to do it?
While the soup can be frozen, it’s best to freeze it before adding the dairy components to prevent them from splitting. Freeze the soup base, then thaw and add the dairy when you’re ready to serve. Alternatively, you can also freeze the entire soup, but be aware that the texture might change slightly due to the dairy. It’s always a good idea to label and date your frozen soup, and to consume it within a few months for the best flavor and texture.
