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Creamy Chicken Wild Rice Soup

A comforting and creamy soup loaded with chicken and wild rice, perfect for chilly days and family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 tablespoons unsalted butter
  • 3 ribs celery, diced
  • 3 medium carrots, sliced
  • 1 medium onion, chopped
  • 2-3 cloves garlic, thinly sliced
Seasonings and Thickeners
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 2 leaves bay leaves
  • to taste Kosher salt
  • to taste freshly ground black pepper
  • ¼ cup all-purpose flour
Main Ingredients
  • 1 cup wild rice blend, rinsed Lundberg brand recommended
  • 7-8 cups chicken stock or low-sodium broth Or vegetable broth for a lighter version
  • 4 cups roasted chicken or turkey, cut into bite-sized pieces or shredded
  • 1 cup heavy cream For a lighter version, substitute with coconut milk or low-fat dairy

Method
 

Preparation
  1. Melt the butter in a large pot over medium heat.
  2. Add in the diced celery, sliced carrots, and chopped onion. Sauté until soft and translucent, about 5-7 minutes.
  3. Add the thinly sliced garlic and cook for an additional minute until fragrant.
Cooking
  1. Incorporate fresh thyme, rosemary, and bay leaves. Season with Kosher salt and freshly ground black pepper to taste.
  2. Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 1-2 minutes to form a light roux.
  3. Pour in the chicken stock and stir to combine. Add the wild rice blend.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 30-40 minutes until the wild rice is tender.
  5. Add the roasted chicken or turkey pieces and pour in the heavy cream. Stir well and simmer for another 10 minutes.
  6. Remove bay leaves before serving, taste and adjust seasoning as necessary.

Notes

This soup is versatile and can be stored in the refrigerator for 3-4 days. It can also be frozen for up to 3 months. When reheating, leave space for expansion if frozen.