Chicken & Wild Rice Soup
A creamy, satisfying soup loaded with tender chicken, fiber-rich wild rice, and fresh vegetables. Perfect for weeknight dinners, meal prep, or cozy meals, this soup is high in protein, heart-healthy, and easy to make, delivering comfort and nutrition in every bowl.
Equipment
- 1 Large pot or Dutch oven
- 1 Medium Saucepan
- Measuring Cups and Spoons
- cutting board
- Knife
- whisk
- Wooden spoon
Ingredients
- ¾ cup wild rice blend uncooked
- 1 cup yellow onion chopped (about 1 small)
- 1 cup carrots diced (about 2 medium)
- 1 cup celery diced (about 3 ribs)
- 7 Tbsp butter divided
- 1 large garlic clove minced (about 1 ½ tsp)
- 4 ½ cups low-sodium chicken broth
- ¼ tsp dried thyme
- ¼ tsp dried marjoram
- ¼ tsp dried sage
- ¼ tsp dried rosemary
- Salt and black pepper to taste
- 1 lb boneless skinless chicken breast halves
- ½ cup all-purpose flour
- 1 ½ cups milk
- ½ cup heavy cream
- 1 tsp lemon zest
Instructions
- Cook the Wild Rice Blend: Start by preparing the wild rice according to the package instructions. Generally, this involves bringing a pot of water to a boil, adding the rice, and simmering until tender. Wild rice provides a hearty, nutty texture that gives the soup its satisfying body. Cooking it first ensures it will be ready to mix with the soup at the end, so it retains its shape and texture without becoming mushy.
- Sauté the Aromatics: While the rice cooks, melt 1 tablespoon of butter in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté these vegetables for about 4 minutes, stirring occasionally, until they begin to soften and release their natural sweetness. Then, add the minced garlic and cook for an additional 30 seconds, just until fragrant, being careful not to burn it. These aromatics form the flavorful foundation of your soup.
- Prepare the Broth Base: Pour the low-sodium chicken broth into the pot with the sautéed vegetables. Sprinkle in the dried thyme, marjoram, sage, and rosemary. Season with salt and freshly ground black pepper to taste. Stir the mixture gently to combine all the flavors. This herb-infused broth will infuse the chicken and vegetables, creating a deep, savory taste that makes the soup comforting and aromatic.
- Cook the Chicken: Increase the heat to medium-high and carefully add the chicken breast halves to the pot. Bring the broth to a gentle boil, then reduce the heat to medium-low. Cover the pot with a lid and allow the chicken to simmer for 12–16 minutes, depending on the thickness of the breasts. If needed, rotate the chicken halfway through cooking so it cooks evenly. The goal is tender, fully cooked chicken that’s easy to shred later.
- Shred the Chicken: Once the chicken is fully cooked, carefully remove it from the pot and place it on a cutting board. Allow it to rest for about 5 minutes, which helps retain the juices. Then, shred the chicken into bite-sized pieces using two forks or a knife. Keep the soup simmering on low heat while you prepare the creamy base. This ensures that the shredded chicken remains moist and flavorful.
- Make the Creamy Roux Base: In a separate medium saucepan, melt the remaining 6 tablespoons of butter over medium heat. Once melted, sprinkle in the all-purpose flour. Whisk continuously for about 1½ minutes, allowing the flour to cook slightly and develop a nutty aroma. This step ensures the raw flour taste is removed and creates a smooth, thickening base for your soup.
- Incorporate the Milk and Cream: Slowly pour the milk into the butter-flour mixture while whisking vigorously to prevent lumps from forming. Then, add the heavy cream, continuing to whisk constantly. Cook the mixture for several minutes until it thickens into a smooth, velvety consistency. This creamy base will enrich the soup, giving it a luxurious texture without overpowering the natural flavors of the chicken and vegetables.
- Combine Soup Components: Gently stir the creamy milk mixture into the simmering broth and vegetables. Add the shredded chicken and the cooked wild rice to the pot. Sprinkle in the lemon zest, which brightens the flavors and balances the richness of the cream. Stir thoroughly to combine all ingredients, ensuring each bite has a harmonious blend of chicken, rice, vegetables, and creamy broth.
- Final Simmer and Adjust Seasoning: Allow the soup to warm together over low heat for a few minutes, letting the flavors meld. Taste and adjust the seasoning as needed, adding more salt, black pepper, or herbs to suit your preference. Avoid boiling the soup at this stage, as you want the cream to stay smooth and silky.
- Serve Warm and Enjoy: Once the soup is fully combined and heated through, ladle it into bowls and serve immediately. The soup can be garnished with fresh parsley or a dash of extra lemon zest for a burst of color and flavor. This creamy, protein-rich, and fiber-packed soup is now ready to provide a comforting, satisfying meal for your family or to be enjoyed as a wholesome meal prep option.
Notes
- Use a wild rice blend for the best texture; it provides a nutty flavor and hearty bite.
- If you prefer, swap heavy cream for half-and-half to reduce richness while keeping creaminess.
- Shred chicken with forks for a tender, rustic texture; thick cuts may need extra simmering.
- Do not overcook the rice—it should remain slightly firm to avoid mushiness in the soup.
- Herbs can be fresh or dried; fresh herbs added at the end give a brighter, more aromatic flavor.
- For extra flavor, toast the flour slightly longer when making the roux, but avoid browning it too dark.
- This soup is excellent for meal prep; flavors deepen after sitting in the fridge for a day.
