When the temperatures start to dip and the chill sets in, there’s nothing more comforting than a bowl of homemade soup. Our Chicken and Wild Rice Soup combines tender, golden-brown chicken with a rich, creamy broth, fresh vegetables, and wild rice for a hearty, nutritious meal. This soup is perfect for cozy family dinners or preparing in bulk to have on hand for the week ahead. Follow this easy recipe to make a soup that’s sure to warm you up and satisfy your taste buds.
Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6 bowls
Calories: 531 kcal per serving
Ingredients
- 2 tablespoons vegetable oil
- 1 ¼ lbs boneless skinless chicken breast, cut into bite-sized pieces
- Kosher salt and fresh ground black pepper
- ⅛ teaspoon smoked paprika
- 4 tablespoons butter
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 2 large carrots, peeled and chopped
- 3 cloves garlic, minced
- ⅓ cup flour
- 1 cup wild rice blend (see notes)
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup heavy cream
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
Instructions
1. Prepare the Chicken
Heat the vegetable oil over medium heat in a large pot or Dutch oven. Sprinkle the chicken pieces with kosher salt, fresh ground black pepper, and smoked paprika to add a hint of smoky flavor and warmth to the meat. Add the seasoned chicken to the hot pot and cook, browning both sides until the pieces are cooked through. Once cooked, remove the chicken from the pot, place it on a plate, and cover it to keep warm.
2. Sauté the Vegetables
In the same pot, melt the butter over medium heat. Add the chopped onions, celery, and carrots, stirring occasionally. Allow the vegetables to cook until the onions and celery are softened, releasing their rich aroma into the pot. This will take about 5-7 minutes.
3. Add Garlic and Flour for Thickness
Lower the heat to prevent burning, then add the minced garlic. Stir the garlic for about 30 seconds to release its flavor, then add the flour. Continue stirring as you cook the flour mixture for 2 minutes. The flour will thicken the soup and give it a creamy consistency.
4. Add Rice, Broth, and Bay Leaves
Now it’s time to add the wild rice blend, which will provide a hearty texture and slight nuttiness to the soup. Pour in the chicken broth and add the bay leaves. Bring the mixture to a low boil, then cover the pot and reduce the heat to a simmer. Let it cook for about 40 minutes, or until the rice becomes tender with a slightly chewy texture. Stir occasionally to prevent sticking.
5. Add the Chicken and Finish the Soup
Once the rice is tender, return the cooked chicken to the pot. Allow the soup to simmer for an additional 5-10 minutes, letting the flavors meld together.
6. Add Cream and Fresh Herbs
After removing the pot from the heat, stir in the heavy cream for a velvety, rich texture. Then, sprinkle in the chopped fresh thyme and rosemary. These herbs add a touch of brightness and aroma to balance the creamy richness of the soup.
Serving Suggestions
Ladle the Chicken and Wild Rice Soup into bowls and garnish with a sprinkle of fresh thyme or rosemary. Serve with warm crusty bread or a light side salad for a complete meal.
Notes and Tips
Choosing and Cooking Wild Rice
Wild rice has a distinct flavor and texture that sets it apart from other rice varieties. It’s done cooking when some kernels have popped, and the rice has a tender but chewy texture. If you prefer a smoother texture, you can cook the wild rice a bit longer, although it may lose some of its characteristic chewiness.
Using Smoked Paprika
Smoked paprika brings a subtle smoky flavor and a dash of color to the dish. If you prefer a white soup, you can omit the smoked paprika. Either way, the soup will still taste fantastic.
Substitute Dried Herbs
If you don’t have fresh thyme and rosemary on hand, you can substitute them with dried herbs. Use 1 teaspoon dried thyme and 1 teaspoon dried rosemary instead, and add them to the pot with the garlic during the cooking process.
Additions and Variations
Looking to mix things up? Try adding any of these additional ingredients:
- Sautéed mushrooms: These add an earthy flavor that complements the creamy broth.
- Frozen peas: Add them in the last few minutes for a pop of color and a bit of sweetness.
- Fresh spinach: Stir in a handful of spinach after removing the pot from heat for added nutrients and color.
Storage and Freezing Tips
Refrigeration
Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat it on the stovetop over low heat or in the microwave at a reduced power setting to maintain its creamy texture and prevent separation.
Freezing
For longer storage, allow the soup to cool completely. Then ladle it into freezer-safe zipper bags or containers, label them with the date, and freeze for up to three months. When ready to enjoy, thaw the soup in the refrigerator overnight and reheat gently.
Nutritional Information
Per serving:
- Calories: 531 kcal
- Carbohydrates: 35g
- Protein: 31g
- Fat: 31g
- Saturated Fat: 16g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 8g
- Trans Fat: 0.3g
- Cholesterol: 125mg
- Sodium: 284mg
- Potassium: 875mg
- Fiber: 3g
- Sugar: 4g
- Vitamin A: 4425 IU
- Vitamin C: 7 mg
- Calcium: 80 mg
- Iron: 2 mg
Warm, rich, and deeply satisfying, this Chicken and Wild Rice Soup is a hearty meal that’s as nourishing as it is delicious. Whether you’re making it for a cozy dinner or storing it for busy days, it’s sure to become a family favorite. Perfect for serving to guests or meal-prepping, this soup is an all-around winner that combines classic ingredients with flavorful, comforting appeal.