Chicken Wild Rice Soup
A comforting and creamy Chicken Wild Rice Soup made with tender chicken, aromatic vegetables, wild rice blend, and a rich broth. Perfect for cold nights!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tbsp butter
- 1 large onion diced
- 3 tbsp all-purpose flour
- 6 cups chicken broth low-sodium preferred
- 1.5 cup wild rice blend uncooked
- 2 cups cooked chicken shredded or cubed
- 1 cup heavy cream
- 0.5 tsp dried thyme
- 0.5 tsp dried rosemary
- 1 tsp salt to taste
- 0.25 tsp black pepper
Instructions
Preparation Steps
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery, and cook until softened, about 8 minutes.
- Stir in the flour and cook for 1-2 minutes until lightly golden, stirring constantly.
- Gradually pour in the chicken broth while whisking to avoid lumps.
- Add the wild rice, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 45-50 minutes or until rice is fully cooked.
- Stir in the cooked chicken and heavy cream. Simmer for an additional 5-10 minutes until heated through.
- Remove the bay leaf. Adjust seasoning to taste before serving.
Notes
This soup tastes even better the next day! Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.