Description
This Creamy Chicken and Wild Rice Soup is a comforting and hearty dish combining tender chicken breasts, wholesome wild rice, and a medley of vegetables simmered in a savory and creamy broth. Infused with aromatic herbs and finished with a touch of lemon zest, this soup offers a perfect balance of flavors and textures, ideal for a cozy meal any time of year.
Ingredients
Scale
Grains
- 3/4 cup uncooked wild rice blend
Vegetables
- 1 cup chopped yellow onion (1 small onion)
- 1 cup diced carrots (2 medium)
- 1 cup diced celery (3 ribs)
- 1 large garlic clove, minced (1 1/2 tsp)
Butter and Dairy
- 7 Tbsp butter, diced, divided
- 1 1/2 cups milk
- 1/2 cup heavy cream
Meat
- 1 lb boneless skinless chicken breast halves
Herbs and Seasonings
- 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 tsp lemon zest
Others
- 4 1/2 cups low-sodium chicken broth
- 1/2 cup all-purpose flour
Instructions
- Prepare the vegetables and rice: Begin by rinsing the wild rice blend under cold water. Chop the yellow onion, dice the carrots and celery, and mince the garlic clove.
- Sauté the aromatics and vegetables: In a large pot or Dutch oven, melt 3 tablespoons of the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables soften and the onions become translucent, about 5 to 7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add rice and broth with herbs: Pour in the wild rice blend and stir to combine. Add the low-sodium chicken broth along with dried thyme, marjoram, sage, and rosemary. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce the heat to low, cover, and let simmer gently for about 45 to 50 minutes, or until the wild rice is tender and has absorbed much of the liquid.
- Cook the chicken: While the soup simmers, place the chicken breasts in a separate skillet and melt 2 tablespoons of butter over medium heat. Cook the chicken breasts until they are no longer pink inside and the juices run clear, approximately 6-7 minutes per side depending on thickness. Alternatively, the chicken can be poached in broth in the soup pot during the last 15 minutes of simmering. After cooking, allow the chicken to rest, then dice or shred it into bite-sized pieces.
- Make the roux and cream base: In a separate small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for 2 to 3 minutes to form a roux, stirring constantly to avoid browning. Gradually whisk in the milk until smooth and cook until the mixture thickens slightly, about 4 to 5 minutes. Remove from heat and stir in the heavy cream.
- Combine everything: Add the cooked chicken to the simmered wild rice and vegetable mixture. Then slowly stir in the creamy roux mixture, ensuring the soup is well combined and heated through but not boiling. Adjust seasoning as needed.
- Finish with lemon zest: Stir in 1 teaspoon of lemon zest to brighten the flavors just before serving.
- Serve: Ladle the creamy chicken and wild rice soup into bowls and serve warm. It pairs beautifully with crusty bread or a fresh green salad.
Notes
- You can substitute the wild rice blend with regular wild rice or a mix of white and wild rice if preferred.
- For a lighter version, use half-and-half instead of heavy cream or substitute with a low-fat milk alternative.
- Make sure to cook the chicken thoroughly for safe consumption; internal temperature should reach 165°F (74°C).
- This soup reheats well and flavors often deepen after a day refrigerated.
- If you prefer a thicker soup, increase the roux by an additional tablespoon of butter and flour.
Keywords: creamy chicken soup, wild rice soup, hearty chicken soup, comfort food soup, homemade chicken soup, easy chicken dinner