Description
This Creamy Chicken and Wild Rice Soup is a hearty and comforting dish perfect for chilly days. Made with tender shredded chicken, wild rice blend, fresh vegetables, and a luscious creamy broth infused with herbs and lemon zest, this soup brings warmth and rich flavor in every spoonful. The combination of sautéed aromatics, simmered chicken, and a creamy roux-based sauce creates a satisfying texture and balanced taste that the whole family will enjoy.
Ingredients
Soup Ingredients
- 3/4 cup uncooked wild rice blend
- 1 cup chopped yellow onion (1 small onion)
- 1 cup diced carrots (2 medium)
- 1 cup diced celery (3 ribs)
- 7 Tbsp butter, diced, divided
- 1 large garlic clove, minced (1 1/2 tsp)
- 4 1/2 cups low-sodium chicken broth
- 1/4 tsp dried thyme
- 1/4 tsp dried marjoram
- 1/4 tsp dried sage
- 1/4 tsp dried rosemary (or 1 tsp fresh minced of any)
- Salt and ground black pepper, to taste
- 1 lb boneless skinless chicken breast halves
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 tsp lemon zest
Instructions
- Cook the rice: Prepare the wild rice blend according to the package directions, ensuring that it is cooked halfway before proceeding with the next steps.
- Sauté aromatics: In a large pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion, diced carrots, and diced celery, and sauté them for 4 minutes until they start to soften. Then add the minced garlic and sauté for an additional 30 seconds to release the garlic aroma.
- Add broth and herbs: Pour in the chicken broth along with dried thyme, marjoram, sage, and rosemary. Season the mixture with salt and black pepper to taste. Increase the heat to medium-high.
- Cook chicken: Add the boneless skinless chicken breast halves to the pot and bring the mixture to a boil. Once boiling, cover the pot with a lid, reduce the heat to medium-low, and let it simmer until the chicken is cooked through, about 12 to 16 minutes. Rotate the chicken to the opposite side once during cooking, especially for thicker pieces, ensuring even cooking.
- Shred chicken: Remove the cooked chicken breasts from the pot and set them aside on a cutting board to cool for about 5 minutes. Then shred the chicken into small, bite-sized pieces. Keep the soup covered and warm on the stove.
- Make the roux: In a separate medium saucepan, melt the remaining 6 tablespoons of butter over medium heat. Add the all-purpose flour and cook while whisking constantly for 1 1/2 minutes to create a roux.
- Add dairy and thicken: Slowly pour the milk into the butter and flour mixture while whisking vigorously to avoid lumps. Then whisk in the heavy cream. Continue stirring constantly until the mixture thickens into a creamy sauce.
- Combine soup components: Add the thickened milk mixture into the pot with the chicken broth and vegetables. Stir in the shredded chicken, cooked wild rice, and lemon zest. Mix well to combine all ingredients thoroughly. Remove the pot from heat.
- Serve: Allow the soup to cool slightly to enhance flavor integration, then ladle it into bowls and serve warm. This creamy, flavorful soup is perfect for a comforting meal.
Notes
- Use low-sodium chicken broth to control the salt level and enhance the natural soup flavors.
- If fresh herbs are available, substitute 1 teaspoon of minced fresh thyme, marjoram, sage, and rosemary for the dried herbs for a brighter herb flavor.
- For a thinner soup, reduce the amount of flour slightly or add more broth.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Wild rice can be substituted with long-grain white or brown rice if preferred.
- For thicker chicken breasts, ensure they are fully immersed and rotated during cooking for even doneness.
- Adjust seasoning at the end to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
