Creamy Wild Rice Soup
Creamy wild rice soup with tender chicken and savory vegetables. Made with a rich, creamy broth and hearty wild rice blend. Perfect comfort food ready in 80 minutes.
Equipment
- medium saucepan
- large Dutch oven or stockpot
- cutting board
- knife
- measuring cups
- measuring spoons
- whisk
- strainer
Ingredients
For the Wild Rice
- 1 cup uncooked wild rice blend
- 3 cups water
For the Soup
- 2 tbsp unsalted butter
- 1 cup yellow onion, finely chopped
- 1 cup celery, finely chopped
- 1 cup carrots, finely chopped
- 1/2 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 1 1/2 cups heavy cream
- 1 tsp dried thyme
- 1/2 tsp freshly ground black pepper
- 1 tsp kosher salt plus more to taste
- 2 tbsp fresh parsley, chopped for garnish
Instructions
- In a medium saucepan, combine the 1 cup uncooked wild rice blend with 3 cups of water. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for 45 to 50 minutes, or until the wild rice is tender and has just burst open. Drain any excess water and set the cooked rice aside.
- While the rice cooks, melt the 2 tablespoons of unsalted butter in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add the 1 cup finely chopped yellow onion, 1 cup finely chopped celery, and 1 cup finely chopped carrots to the pot. Sauté the vegetables, stirring occasionally, for 8 to 10 minutes, until they have softened and the onion becomes translucent.
- Sprinkle the 1/2 cup of all-purpose flour evenly over the sautéed vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour taste. The mixture will become thick and pasty, forming a roux that will thicken your soup.
- Gradually whisk in the 6 cups of low-sodium chicken broth, adding a cup at a time to prevent lumps from forming. Continue whisking until the mixture is smooth and fully combined.
- Increase the heat to medium-high and bring the soup to a gentle simmer, stirring frequently. Allow the soup to simmer for 5 to 7 minutes, or until it has visibly thickened to a creamy consistency.
- Stir in the reserved cooked wild rice, the 2 cups of shredded cooked chicken, 1 1/2 cups of heavy cream, 1 teaspoon of dried thyme, and 1/2 teaspoon of freshly ground black pepper. Reduce the heat to low and continue to simmer for another 10 to 15 minutes, stirring occasionally. This allows the flavors to meld together and the soup to heat through completely.
- Taste the soup and season with 1 teaspoon of kosher salt, or more if needed, until the flavors are perfectly balanced. Ladle the hot creamy wild rice soup into individual bowls. Garnish each serving with 1 tablespoon of fresh chopped parsley, if desired, before serving.
Notes
Garnish with fresh parsley for a pop of color and freshness.