Description
This comforting Chicken and Wild Rice Soup combines tender chicken breast, a flavorful wild rice blend, and a creamy broth packed with vegetables like celery, carrots, and onions. Perfect for chilly days, this hearty soup is easy to prepare on the stovetop and offers a rich, savory meal that serves six.
Ingredients
Scale
Soup Base
- 3/4 cup uncooked wild rice blend
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 stick celery, chopped finely
- 2 medium carrots, peeled and chopped finely
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/4 cup flour
- 4 cups chicken broth
- 1/2 teaspoon Italian seasoning
- 1 cup heavy/whipping cream
Protein & Seasonings
- 1 pound uncooked chicken breasts, cut into bite-size pieces/strips
- Salt and pepper, to taste
- 1 small handful chopped fresh parsley (optional but recommended)
Instructions
- Cook the Rice: Cook the wild rice blend according to the package directions until tender. This typically takes around 40-45 minutes. Drain and set aside.
- Sauté Vegetables: In a Dutch oven or large soup pot over medium-high heat, heat olive oil and butter. Add finely chopped celery, carrots, and onion. Sauté for 7-8 minutes, stirring occasionally, until vegetables are softened and lightly browned. Reduce heat slightly if vegetables begin to brown too quickly.
- Add Garlic and Flour: Stir in the minced garlic and flour, cooking for about one minute to eliminate the raw flour taste and create a roux base for thickening.
- Add Broth: Gradually pour in the chicken broth while stirring and scraping any browned bits from the bottom of the pot. Continue stirring until the flour is fully dissolved into the broth.
- Add Seasonings, Cream, Chicken, and Rice: Stir in Italian seasoning, heavy cream, cut chicken pieces, and the cooked wild rice. Increase heat to high and bring the soup to a gentle boil.
- Simmer: Once boiling, stir the soup well, then reduce heat to maintain a simmer. Cover the pot with the lid slightly ajar and cook for 8-10 minutes, allowing the chicken to cook through and flavors to meld.
- Season and Serve: Taste and season the soup generously with salt and pepper. Stir in chopped fresh parsley if using. Serve hot.
Notes
- Wild rice blend may include a mixture of wild rice and other varieties such as brown or white rice for quicker cooking.
- For a lighter version, substitute heavy cream with half-and-half or milk, but this will reduce the creaminess.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Adjust seasoning gradually, especially the salt, to suit your taste preferences.
