Creamy Chicken Wild Rice Soup Recipe

Introduction

Creamy Chicken Wild Rice Soup is a comforting and hearty dish perfect for chilly days. This flavorful soup combines tender chicken, wholesome wild rice, and a rich, creamy broth that warms the soul. It’s a wonderful make-ahead meal that feels like a warm hug in a bowl.

Ingredients

• 1 Tablespoon extra virgin olive oil
• 2 medium carrots (finely chopped, ~1 cup chopped carrots)
• 2 ribs celery (finely chopped)
• 1 shallot or small yellow onion (chopped)
• Salt and pepper
• 3 cloves garlic (pressed or minced)
• 1 teaspoon poultry seasoning
• 1/2 teaspoon dried thyme
• 6 cups chicken stock or broth (plus more for reheating)
• 1 lb chicken breasts (~2 chicken breasts, sliced in half)
• 1 cup wild blend rice
• 1/2 cup butter (or vegan butter)
• 1/2 cup gluten free flour blend
• 2 cups milk (any kind)

Instructions

1. Step 1: Heat the olive oil in a Dutch oven or large soup pot over medium heat. Add the carrots, celery, and shallots or onions. Season with salt and pepper. Saute until the vegetables are tender, about 8-10 minutes. For quicker softening, place a lid on the pot with a splash of stock or water. Add the garlic, poultry seasoning, and thyme, then cook until fragrant, 1-2 minutes.
2. Step 2: Pour in the chicken stock or broth and bring to a boil over high heat with the lid on. Add the chicken breast halves, cover again, then lower the heat to a simmer. Cook until the chicken is done, about 10-12 minutes. Remove the chicken, let cool slightly, then chop or shred. Refrigerate the chicken until ready to add back to the soup.
3. Step 3: Add the wild rice to the pot and stir to combine. Cover and simmer until the rice is al dente, 20-30 minutes depending on the brand. Stir occasionally to prevent sticking.
4. Step 4: While the rice cooks, melt the butter in a small saucepan over medium heat. Sprinkle in the gluten free flour and whisk constantly for 1 minute. Gradually pour in the milk, whisking to form a smooth sauce. Continue cooking and stirring until thick and creamy, 1-2 minutes. Remove from heat and cover to keep warm.
5. Step 5: When the rice is almost tender, slowly whisk the butter-flour-milk sauce into the soup pot. Stir constantly to combine. Add the cooked chicken back into the soup. Cook for an additional 5 minutes, stirring frequently, until the soup thickens and the rice is tender.
6. Step 6: Taste and adjust seasoning with salt and pepper as needed. Remove the pot from heat and let the soup rest for 5-10 minutes to thicken slightly before serving.

Tips & Variations

• Use a mix of white and wild rice for varied texture and flavor.
• For a dairy-free version, substitute butter and milk with vegan alternatives.
• Add chopped fresh herbs like parsley or dill just before serving to brighten the soup.
• If you prefer a thinner soup, add extra chicken stock to reach desired consistency.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stove over medium-low heat, adding extra chicken stock or broth if the soup has thickened too much. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking the chicken in the soup?

Yes, you can simplify the recipe by adding shredded rotisserie chicken after cooking the wild rice. Just add it when you stir in the sauce and cook for a few minutes until heated through.

Can I make this soup ahead of time?

Absolutely. The flavors develop even more when the soup rests in the fridge overnight. Just reheat gently before serving.

Creamy Chicken Wild Rice Soup Recipe

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★★★★★

4.9 from 120 reviews

• Author: Hugo
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This Creamy Chicken Wild Rice Soup is a comforting and hearty dish blending tender chicken, chewy wild rice, and a flavorful medley of vegetables in a rich, creamy broth. Perfect for chilly days, this homemade soup uses a gluten-free flour blend to create a luscious sauce, combined with poultry seasoning and fresh thyme for a comforting depth of flavor.

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Ingredients

Scale 1x2x3x

Sautéed Vegetables

• 1 Tablespoon extra virgin olive oil
• 2 medium carrots, finely chopped (~1 cup)
• 2 ribs celery, finely chopped
• 1 shallot or small yellow onion, chopped
• Salt and pepper, to taste
• 3 cloves garlic, pressed or minced
• 1 teaspoon poultry seasoning
• 1/2 teaspoon dried thyme

Soup Base and Protein

• 6 cups chicken stock or broth (plus more for reheating)
• 1 lb chicken breasts (~2 breasts, sliced in half)
• 1 cup wild blend rice

Thickening Sauce

• 1/2 cup butter (or vegan butter)
• 1/2 cup gluten free flour blend
• 2 cups milk (any kind)

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Instructions

1. Saute veggies: Heat the extra virgin olive oil in a Dutch oven or large soup pot over medium heat. Add the chopped carrots, celery, and shallots or onions. Season with salt and pepper then sauté until the vegetables are tender, about 8-10 minutes. To speed the softening process, optionally place a lid on the pot with a splash of stock or water. Add the garlic, poultry seasoning, and dried thyme; continue sautéing until very fragrant, about 1-2 minutes.
2. Cook chicken: Pour the chicken stock or broth into the pot and increase the heat to high. Cover with a lid and bring the broth to a boil. Once boiling, add the halved chicken breasts, cover again, then reduce heat to low and simmer until the chicken is cooked through, about 10-12 minutes. Remove the chicken breasts to a cutting board and let cool enough to handle, then chop or shred. Place the chicken in a bowl or storage container and refrigerate until ready to add back into the soup.
3. Cook rice: While the chicken cooks, add the wild blend rice to the pot with the broth and vegetables. Stir to combine, place the lid on top, and simmer until the rice is al dente, about 20-30 minutes depending on the brand. Stir occasionally to prevent sticking.
4. Cook sauce: When the rice has about 10 minutes remaining, melt the butter in a small saucepan over medium heat. Sprinkle in the gluten free flour and cook while whisking continuously for 1 minute to form a roux. Slowly drizzle in the milk while whisking vigorously to create a smooth sauce. Switch to a spatula and cook while stirring until the mixture thickens and becomes creamy, about 1-2 minutes. Remove from heat, cover with a lid, and set aside.
5. Thicken soup: Once the rice is al dente, gradually pour the butter, flour, and milk mixture into the soup while whisking constantly to prevent lumps. Add the cooked chicken back into the pot and cook for an additional 5 minutes, stirring frequently, until the soup thickens and the rice is tender. Taste and adjust salt and pepper if needed. Remove the pot from heat and let the soup sit for 5-10 minutes to allow it to thicken slightly before serving.

Notes

• Using a wild blend rice provides a pleasant texture and nutty flavor. Adjust cooking time based on the rice brand.
• You can substitute butter with vegan butter and milk with a plant-based milk to make this recipe dairy-free.
• For a quicker softening of vegetables, covering the pot with a lid and adding a splash of liquid helps speed cooking.
• Reheat leftovers gently in a pot with additional broth to restore soup consistency.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Chicken Soup, Wild Rice, Creamy Soup, Gluten Free Soup, Comfort Food, Homemade Chicken Soup