Description
Make this hearty Creamy Chicken and Wild Rice Soup! Rich, flavorful, and packed with goodness. A comforting meal for any day, straight from my kitchen.
Ingredients
Scale
- Soup Base Essentials:
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 cloves garlic, minced
- Flavor Builders:
- 6 cups chicken broth
- 1 cup cooked wild rice blend (cooked separately)
- 2 cups cooked chicken, shredded or diced
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1/2 tsp dried rosemary (or 1.5 tsp fresh)
- Salt and freshly ground black pepper, to taste
- Creamy Goodness:
- 1/4 cup all-purpose flour
- 1.5 cups heavy cream
- Finishing Touches:
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Cook Rice & Prep Veggies: First things first, get your wild rice cooking according to package directions. This stuff takes a little while, so start it early! While that’s bubbling away, chop your carrots, celery, and onion. I like them in pretty small, uniform pieces so they cook evenly and you get a bit of everything in each spoonful. This is where I sometimes get a little messy, with veggie bits everywhere, but it’s all part of the fun, right?
- Sauté Aromatics: In a big pot or Dutch oven over medium heat, melt a couple of tablespoons of butter. Toss in your chopped carrots, celery, and onion. Sauté them until they’re soft and fragrant, about 8-10 minutes. This step is crucial for building flavor; don’t rush it! I didn’t expect that much of a difference the first time, but letting them soften really makes the base of this creamy chicken and wild rice soup sing.
- Build the Roux: Now for the roux! Push your softened veggies to one side of the pot. Add the remaining butter to the clear side, let it melt, then sprinkle in the flour. Whisk, whisk, whisk for about a minute or two until it forms a thick paste and smells a little nutty. This is where you gotta pay attention; a burnt roux means starting over, and nobody wants that! Trust me, I’ve been there, oops!
- Add Broth & Seasonings: Slowly, gradually, whisk in the chicken broth. I mean *slowly* to avoid lumps. Bring it to a simmer, then stir in your fresh thyme, rosemary, salt, and pepper. Let it simmer gently for about 10-15 minutes, letting those flavors really meld. The kitchen starts smelling amazing about now, honestly, it’s my favorite part of making this creamy chicken and wild rice soup.
- Combine & Thicken: Once your wild rice is cooked, drain it and add it to the simmering soup. Stir in your shredded cooked chicken. Now, pour in the heavy cream. Stir it all together and let it heat through, but don’t bring it to a rolling boil after adding the cream – you don’t want it to curdle. Just a gentle simmer will do, letting it thicken slightly into that dreamy consistency. This is where the magic happens!
- Taste & Serve: Give your creamy chicken and wild rice soup a good taste. Does it need more salt? More pepper? Maybe a little more fresh thyme? Adjust to your liking. Ladle it into bowls, maybe with a little extra fresh parsley on top for color. The texture, the aroma, the warmth… it’s just so comforting. Every spoonful is a little piece of home, and I hope it feels that way for you too!