Description
This Creamy Chicken and Wild Rice Soup is a comforting, hearty dish that combines tender shredded chicken, nutty wild rice, and a rich creamy broth infused with aromatic herbs. Perfect for cooler days, it offers a satisfying mix of textures and flavors, substituting rice for noodles to create a wholesome, nourishing meal the whole family will love.
Ingredients
Scale
Main Ingredients
- 3/4 cup uncooked wild rice blend
- 1 cup chopped yellow onion (1 small onion)
- 1 cup diced carrots (2 medium)
- 1 cup diced celery (3 ribs)
- 7 Tbsp butter, diced (divided)
- 1 large garlic clove, minced (1 1/2 tsp)
- 4 1/2 cups low-sodium chicken broth
- 1/4 tsp dried thyme
- 1/4 tsp dried marjoram
- 1/4 tsp dried sage
- 1/4 tsp dried rosemary
- Salt and ground black pepper, to taste
- 1 lb boneless skinless chicken breasts halves
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 tsp lemon zest
Instructions
- Cook the Wild Rice: Prepare the wild rice blend according to the package directions. This typically involves simmering the rice in water or broth until tender. Set aside once cooked.
- Sauté Vegetables: Halfway through the rice cooking, melt 1 tablespoon of butter in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 4 minutes until vegetables begin to soften. Add the minced garlic and cook for an additional 30 seconds to enhance flavor.
- Add Broth and Herbs, Cook Chicken: Pour in the low-sodium chicken broth, then add dried thyme, marjoram, sage, and rosemary. Season with salt and black pepper to taste. Bring the mixture to a boil over medium-high heat. Add the chicken breasts, cover the pot with a lid, then reduce heat to medium-low. Simmer for 12 to 16 minutes or until the chicken is cooked through, turning the chicken once during cooking if breast halves are thick and not fully submerged.
- Shred the Chicken: Remove the cooked chicken from the pot and place it on a cutting board to cool for 5 minutes. Shred the chicken into small bite-sized pieces. Keep the soup pot covered on low heat to keep warm.
- Make the Creamy Roux: In a separate medium saucepan, melt the remaining 6 tablespoons butter over medium heat. Add the all-purpose flour and cook for 1 1/2 minutes, whisking constantly to form a roux, which will thicken the soup.
- Add Milk and Cream: While whisking vigorously, slowly pour the milk into the roux, followed by heavy cream. Continue stirring constantly until the mixture thickens and becomes creamy, then remove from heat.
- Combine All Components: Stir the creamy milk mixture into the soup pot along with the shredded chicken, cooked wild rice, and lemon zest. Mix thoroughly to combine all flavors and ingredients.
- Serve: Let the soup cool slightly, then ladle into bowls and serve warm. This soup is delicious on its own or paired with crusty bread.
Notes
- This Creamy Chicken and Wild Rice Soup is hearty and satisfying, a great alternative to traditional chicken noodle soup using wild rice for a richer texture.
- For extra flavor, you can substitute fresh herbs for dried herbs using about 1 teaspoon minced fresh of each herb.
- If a thicker soup is preferred, allow it to simmer longer after adding the creamy roux, stirring frequently.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 7 g
- Sodium: 787 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 139 mg
