Creamy Chicken and Wild Rice Soup
This deliciously creamy chicken and wild rice soup is a soul warming bowl of flavor, made with fresh veggies, delicious broth, and the perfect blend of herbs.
creamy chicken and wild rice soup is everything a hearty winter soup should be
In the heart of winter, there’s nothing more fulfilling than this creamy chicken and wild rice soup. Crafting a meal that not only nourishes the body but also creates lasting memories is a gift to those around your table. It is simple to make and full of nourishing ingredients that are soothing and delicious.
Ingredients for creamy chicken and wild rice soup
to make this creamy chicken and wild rice soup you will need
- 4 Tbsp butter
- 1 small onion, chopped (1 to 1 1/2 Cups)
- 3-4 celery stalks, chopped
- 2-3 large carrots, peeled and chopped
- 3 cloves of garlic, minced
- 1/4 Cup All Purpose Flour
- 1 tsp of marjoram
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp salt (add more or less to taste)
- 1 tsp pepper
- 8 cups chicken broth
- 2 Cups wild rice
- 8 cups whole milk
- 2-3 cups of cooked chicken, chopped ( I use a whole rotisserie)
Tip: This recipe begins with diced onion, celery, and carrots sauteed in fat ( butter). In the culinary world this is known as a “mirepoix” – the flavorful base often found in soups and sauces.
Instructions for making creamy chicken and rice soup
NOTE: I like to buy a rotisserie chicken on grocery day for this soup. We love the flavor and texture of the tender cooked chicken. Plus, it saves me a step during prep!
step 1: chop and saute the fresh veggies
Prep the fresh vegetables for your soup by chopping them into small pieces and mincing the garlic. Melt the butter in a pan over medium heat and add the diced onion, and chopped celery, and carrots to the butter and sauté until the vegetables are tender.
TIP: Did you know that the finer you chop garlic, the stronger the flavor? Minced garlic has a robust flavor, chopped garlic less so, and whole garlic is very mild.
Step 2: Make a quick roux
Add in the minced garlic and sauté until fragrant, about 30 seconds. Then, quickly sprinkle the flour over the vegetables and stir to coat. Turn down the heat to medium low and continue to cook for two to three minutes, stirring continually. Then add in the salt, pepper and herbs.
Step 3: Add in the broth and bring to a boil
Pour all of the chicken broth slowly into the roux, stirring as you pour to avoid any lumps of flour forming.
step 4: Add the rice
Turn the heat up to medium high so that the broth comes to a simmer. Then add in the wild rice and turn the heat back down to medium low to continue cooking the rice for 15 minutes.
step 5: add in the chopped chicken and milk
Once the rice is tender, add in the chopped chicken and stir in the milk. Turn the heat to low and let the soup simmer for 5 more minutes. Then, remove the soup from heat and adjust the salt and pepper to your liking before serving!
faq for creamy chicken and wild rice soup
Can I make this dairy free? Yes! Substitute olive oil for the butter and replace the milk with unsweetened almond, soy, or oat milk.
Do I need to rinse the rice before adding it in? It’s always a good idea to rinse your rice before cooking it to remove oils and excess starch.
How do you thicken wild rice soup? This soup is thickened at the beginning by making a quick roux out of flour.
Is wild rice healthy? It is rich in antioxidants and a great source of dietary fiber, so yes!
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Creamy Chicken and Wild Rice Soup
Equipment
- Dutch oven or large stock pot
Ingredients
- 4 Tbsp butter
- 1 small onion chopped (1 to 1 1/2 Cups)
- 3-4 celery stalks chopped
- 2-3 large carrots peeled and chopped
- 3 cloves of garlic minced
- 1/4 Cup All Purpose Flour
- 1 tsp of marjoram
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp salt add more or less to taste
- 1 tsp pepper
- 8 cups chicken broth
- 2 Cups wild rice
- 8 cups whole milk
- 2-3 cups of cooked chicken chopped ( I use a whole rotisserie)
Instructions
- Prep the fresh vegetables for your soup by chopping them into small pieces and mincing the garlic. Melt the butter in a pan over medium heat and add the diced onion, and chopped celery, and carrots to the butter and sauté until the vegetables are tender.4 Tbsp butter, 1 small onion, 3-4 celery stalks, 2-3 large carrots
- Add in the minced garlic and sauté until fragrant, about 30 seconds. Then, quickly sprinkle the flour over the vegetables and stir to coat. Turn down the heat to medium low and continue to cook for two to three minutes, stirring continually. Then add in the salt, pepper and herbs.3 cloves of garlic, 1/4 Cup All Purpose Flour, 1 tsp of marjoram, 1 tsp thyme, 1 tsp oregano, 1 tsp salt, 1 tsp pepper
- Pour all of the chicken broth slowly into the roux, stirring as you pour to avoid any lumps of flour forming.8 cups chicken broth
- Turn the heat up to medium high so that the broth comes to a simmer. Then add in the wild rice and turn the heat back down to medium low to continue cooking the rice.2 Cups wild rice
- Once the rice is tender, add in the chopped chicken and stir in the milk. Turn the heat to low and let the soup simmer for 5 more minutes. Then, remove the soup from heat and adjust the salt and pepper to your liking before serving!2-3 cups of cooked chicken, 8 cups whole milk
