Creamy Wild Rice Chicken Soup (Print Version)

Hearty chicken, wild rice, and vegetables in a creamy, flavorful broth for cozy gatherings.

# Components:

→ Meats

01 - 2 cups cooked chicken breast, shredded or diced

→ Grains

02 - 1 cup uncooked wild rice blend, rinsed

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1 cup mushrooms, sliced
08 - 1/2 cup frozen peas (optional)

→ Liquids & Dairy

09 - 6 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1 cup heavy cream
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons olive oil

→ Thickeners

14 - 3 tablespoons all-purpose flour or gluten-free flour

→ Spices & Seasonings

15 - 1 teaspoon dried thyme
16 - 1/2 teaspoon dried rosemary
17 - 1 bay leaf
18 - 1/2 teaspoon black pepper
19 - 1 teaspoon kosher salt, to taste

→ Garnish

20 - 2 tablespoons fresh parsley, chopped

# Method:

01 - Heat the olive oil and unsalted butter in a large pot or Dutch oven over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté for 5 minutes until vegetables are softened.
02 - Incorporate sliced mushrooms and minced garlic. Continue to cook for 3 minutes until the mushrooms are tender and garlic is fragrant.
03 - Sprinkle all-purpose flour (or gluten-free flour) evenly over the vegetable mixture. Stir thoroughly to coat the vegetables and cook for 1 minute to eliminate raw flour taste.
04 - Gradually whisk in the low-sodium chicken broth, ensuring the mixture is smooth and free of lumps.
05 - Combine rinsed wild rice, dried thyme, dried rosemary, bay leaf, black pepper, and kosher salt in the pot. Bring to a boil, then reduce to low heat, cover, and simmer for 35 to 40 minutes, stirring occasionally, until wild rice is tender.
06 - Fold in the cooked shredded or diced chicken breast and frozen peas. Simmer for 5 minutes to heat through.
07 - Reduce the heat to low. Stir in the whole milk and heavy cream. Warm the soup gently for 5 to 7 minutes, without boiling, until it becomes creamy and thoroughly heated.
08 - Remove the bay leaf. Taste and adjust salt and pepper as necessary. Ladle into bowls and garnish with freshly chopped parsley before serving.

# Expert Advice:

01 -
  • Uses only one pot for easy cleanup
  • Layers of flavor from classic vegetables mushrooms and herbs
  • Gluten-free adaptable for most diets
  • Extra creamy without being overly heavy
02 -
  • Packed with protein and fiber
  • Can be frozen for up to three months
  • Great for using leftover chicken or turkey
03 -
  • Use high quality broth for the best flavor
  • Do not rush cooking the rice the longer simmer pulls maximum flavor from the wild grains
  • Always add cream or milk after you turn down the heat so it never risks curdling

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