This Chicken Wild Rice Soup is warm and cozy, packed with tender chicken, hearty rice, and colorful veggies. Perfect for chilly days when you need a big hug in a bowl!
I love how this soup fills the kitchen with a lovely aroma. Plus, it’s simple to make! Just mix everything in a pot and let it simmer while you relax. What’s better than that? 🥄
Key Ingredients & Substitutions
Wild Rice Blend: This mix gives the soup a unique texture and nutty flavor. If you can’t find a wild rice blend, try using just brown rice or even quinoa in its place. Just note that cooking times will vary!
Chicken: Cooked chicken breast is perfect here, but you can also use rotisserie chicken for extra flavor and convenience. If you’re vegetarian or vegan, skip the chicken and add more mushrooms for a hearty bite!
Heavy Cream: For a lighter soup, substitute the heavy cream with half-and-half or full-fat coconut milk. This will change the flavor a bit but still keep it creamy.
Fresh Herbs: I suggest fresh thyme for a stronger flavor. If you don’t have fresh herbs, dried ones work just fine, but use about 1/3 less as dried herbs are more concentrated.
How Can I Make My Soup Creamy Without Curdling?
To keep your soup creamy and smooth, you want to heat the cream gently. Here’s how:
- After adding the cooked rice and cream, lower the heat to medium-low. This prevents the cream from boiling, which can cause curdling.
- Stir the soup frequently as it warms to distribute the heat evenly.
- If you feel uneasy about adding cream directly, you can temper it! First, add a spoonful of the hot soup into the cream, mix, and then stir that mixture back into the soup.
With these tips, you’ll get a velvety texture that’s comforting and delicious. Enjoy making your Chicken Wild Rice Soup! 🥣
How to Make Chicken Wild Rice Soup
Ingredients You’ll Need:
For the Soup:
- 1 cup wild rice blend (wild rice mixed with white or brown rice)
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, sliced
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded or diced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1/2 teaspoon dried sage
- Salt and pepper, to taste
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley for garnish
How Much Time Will You Need?
To make this delicious soup, you’ll need about 10 minutes for prep and 1 hour for cooking, which includes simmering the rice and letting the flavors meld together. In total, the whole process takes around 1 hour and 10 minutes, plus a bit of time to enjoy it once it’s done!
Step-by-Step Instructions:
1. Prepare the Wild Rice:
Start by rinsing the wild rice blend under cold water. In a medium pot, bring 3 cups of water to a boil. Add the rice, then reduce the heat to low, cover it, and let it simmer for about 45-50 minutes or until the rice is tender and the water is absorbed. Drain any excess water and set aside.
2. Sauté the Vegetables:
In a large soup pot, heat the olive oil or butter over medium heat. Add in the diced onion, celery, carrots, and mushrooms. Sauté everything together for 6-8 minutes until the vegetables soften and start to look nice and tender.
3. Add Aromatics:
Stir in the minced garlic and cook for another minute until it’s fragrant. Your kitchen will start smelling amazing!
4. Thicken the Soup (Optional):
If you’re using flour for thickening, sprinkle it over the sautéed vegetables and stir well to coat. Cook for 1-2 minutes to get rid of the raw flour taste.
5. Add Broth and Seasonings:
Slowly pour in the chicken broth while stirring to keep the mixture smooth and to prevent lumps if you added flour. Add in the cooked chicken, thyme, and sage. Season with salt and pepper to your liking.
6. Simmer the Soup:
Bring the soup to a gentle boil, and then reduce the heat. Cover the pot and let it simmer for about 15 minutes so all those wonderful flavors can blend together.
7. Add Rice and Cream:
Stir in the cooked wild rice and the heavy cream. Heat through but be sure not to let it boil, to keep that creamy texture nice and smooth.
8. Taste and Adjust:
Before serving, taste your soup and adjust the seasoning if needed. A little extra salt or a dash of pepper can make all the difference!
9. Serve and Enjoy:
Serve your soup hot, garnished with fresh parsley on top for a pop of color. Sit back, relax, and enjoy your comforting Chicken Wild Rice Soup! It’s perfect for chilly days or whenever you need a delicious meal.
Happy cooking! 🍲
Can I Use Brown Rice Instead of Wild Rice?
Yes, you can substitute brown rice for wild rice! Just keep in mind that brown rice typically takes a bit less time to cook, around 30-40 minutes, so adjust the cooking time accordingly.
How Long Does This Soup Last in the Fridge?
This Chicken Wild Rice Soup will stay good in the fridge for about 3-4 days when stored in an airtight container. To reheat, simply warm it up on the stove or enjoy it in the microwave.
Can I Freeze Leftovers?
Absolutely! This soup freezes well. Just let it cool completely before transferring it to a freezer-safe container. It can last for up to 3 months in the freezer. To reheat, thaw it overnight in the fridge and then warm it on the stove.
What Can I Add for Extra Flavor?
For an extra kick, consider adding a splash of lemon juice or some hot sauce just before serving. Fresh herbs like dill or parsley can also enhance the flavor! Additionally, sautéing some spinach or kale right before serving can add a nutritious boost.
