Creamy Chicken Wild Rice Soup Recipe

Introduction

Creamy Chicken Wild Rice Soup is a comforting and hearty dish perfect for chilly days. This soup combines tender chicken, nutty wild rice, and a rich creamy broth infused with savory herbs. It’s a satisfying meal that’s simple to make and sure to please the whole family.

Ingredients

• 1 Tablespoon extra virgin olive oil
• 2 medium carrots (finely chopped, about 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
• 6 cups chicken stock or broth (plus more for reheating)
• 1 lb chicken breasts (about 2 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 large soup pot or Dutch oven over medium heat. Add the carrots, celery, and shallots or onions. Season with salt and pepper and sauté until the vegetables are tender, about 8-10 minutes. To soften the veggies faster, cover the pot with a lid and add a splash of stock or water. Stir in the garlic, poultry seasoning, and thyme, and cook until fragrant, about 1-2 minutes.
2. Step 2: Pour in the chicken stock or broth and bring it to a boil over high heat, covered. Add the chicken breasts, cover again, then reduce heat to low and simmer until the chicken is cooked through, about 10-12 minutes. Remove the chicken, let cool slightly, then chop or shred. Set aside in the refrigerator until needed.
3. Step 3: Add the wild blend rice to the pot and stir to combine. Cover and simmer until the rice is al dente, about 20-30 minutes, stirring occasionally.
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 continuously for 1 minute. Gradually whisk in the milk, cooking until the mixture thickens and is smooth, about 1-2 minutes. Remove from heat and cover to keep warm.
5. Step 5: When the rice is nearly done, slowly whisk the butter-flour-milk mixture into the soup. Stir in the cooked chicken and continue cooking for 5 more minutes, stirring frequently, until the soup thickens and the rice is tender. Adjust seasoning with salt and pepper as needed.
6. Step 6: Remove the pot from heat and let the soup rest for 5-10 minutes to thicken slightly before serving.

Tips & Variations

• For extra flavor, use homemade chicken stock or broth whenever possible.
• If you prefer a thicker soup, add a little more gluten free flour in the sauce step.
• Swap chicken breasts for thighs for a juicier texture.
• Use dairy-free milk and vegan butter to make this soup vegan-friendly substituting the chicken with mushrooms or tofu.
• Wild rice blends vary in cooking time—check your package instructions for best results.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken stock or water to loosen the soup if it has thickened too much. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day once the flavors have melded. Prepare it ahead and refrigerate, then reheat gently before serving.

What can I use instead of wild rice?

You can substitute wild rice with long grain rice, brown rice, or even quinoa. Just adjust cooking times accordingly to ensure the rice is tender.

Creamy Chicken Wild Rice Soup Recipe

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★★★★★

4.9 from 149 reviews

This Creamy Chicken Wild Rice Soup is a comforting and hearty dish perfect for chilly days. It features tender chicken breast, wild blend rice, and a medley of sautéed vegetables simmered in flavorful chicken broth, all brought together with a smooth, creamy sauce made from butter, gluten-free flour, and milk. This soup is rich, satisfying, and easy to make with simple ingredients.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Soup Base

• 1 Tablespoon extra virgin olive oil
• 2 medium carrots (finely chopped, ~1 cup chopped)
• 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
• 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

Sauce

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

Instructions

1. Saute veggies: Heat the extra virgin olive oil in a Dutch oven or large soup pot over medium heat. Add the finely chopped carrots, celery, and shallots or onions. Season with salt and pepper and sauté until the vegetables are tender, about 8-10 minutes. For faster softening, you can cover the pot with a lid and add a splash of stock or water. Add the garlic, poultry seasoning, and dried thyme, then sauté for another 1-2 minutes until fragrant.
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, replace the lid, 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 slightly. Chop or shred the chicken, then place it in a bowl and refrigerate until ready to add back to the soup.
3. Cook rice: While the chicken cooks, add the wild blend rice to the simmering broth in the pot. Stir to combine, cover with a lid, and cook until the rice is tender but al dente, about 20-30 minutes depending on the rice 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, whisking constantly, for 1 minute to make a roux. Slowly drizzle in the milk while whisking continuously to create a smooth sauce. Continue cooking with a spatula, stirring until the sauce thickens and becomes creamy, which should take 1-2 minutes. Remove from heat and cover to keep warm.
5. Thicken soup: Once the rice is al dente, gradually add the butter/flour/milk sauce into the soup pot while whisking continuously to combine and thicken the soup. Stir the chopped or shredded chicken into the soup, then cook for an additional 5 minutes over low heat, stirring frequently, until the soup is thick and the rice is tender. Taste and adjust salt and pepper as needed. Remove from heat and let the soup rest for 5-10 minutes to thicken slightly before serving.

Notes

• Wild blend rice is a mixture of wild rice and other rice varieties; cooking times may vary so adjust accordingly.
• For a dairy-free or vegan version, substitute butter with vegan butter and use plant-based milk.
• The gluten-free flour blend can be any all-purpose gluten-free flour mix suitable for thickening sauces.
• Covering the pot during the sauté and simmer stages helps speed cooking by trapping steam.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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