Description
Make this rich and comforting creamy chicken and wild rice soup on the stovetop. This recipe yields a hearty, thick soup perfect for a cold day.
Ingredients
Scale
- 1 cup wild rice blend
- 6 cups chicken broth
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 ounces cremini mushrooms, sliced (optional)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup all-purpose flour
- 3 cups cooked, shredded chicken breast
- 1 cup heavy cream
- 1/2 cup milk (whole or 2%)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the wild rice blend under cold water. In a large pot, combine the rinsed rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 40 to 45 minutes, or until the rice is tender.
- While the rice cooks, heat the olive oil in a separate large skillet over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes. If using mushrooms, add them now and cook until they release their liquid and brown slightly.
- Stir in the thyme and rosemary with the vegetables. Cook for 1 minute until fragrant.
- Once the rice is cooked, add the cooked vegetable mixture to the rice pot.
- In a small bowl, whisk the flour with 1 cup of the hot broth from the pot until smooth to create a slurry. Pour this slurry into the soup, stirring constantly until the soup begins to thicken.
- Stir in the shredded chicken, heavy cream, and milk. Heat the soup gently until it is hot throughout, but do not let it boil after adding the cream.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a slow cooker version, combine the uncooked rice, broth, vegetables, and seasonings in the slow cooker. Cook on low for 6 to 8 hours. Stir in the cooked chicken, cream, and milk during the last 30 minutes of cooking. Thicken with a flour slurry if needed.
- If you prefer a vegetarian soup, substitute the chicken broth with vegetable broth and omit the chicken, adding more mushrooms or other hearty vegetables like parsnips.
- Serve this soup with crusty bread for dipping.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 5
- Sodium: 750
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 4
- Protein: 25
- Cholesterol: 75