Zesty and comforting, this cream of chicken and wild rice soup is the perfect dish to warm your soul on a chilly evening. Packed with flavors and textures, it’s a hearty meal that’s both nutritious and delicious.
Why This Recipe Works
- The combination of tender chicken, nutty wild rice, and creamy broth creates a satisfying texture contrast.
- Herbs and spices are carefully balanced to enhance the natural flavors of the ingredients without overpowering them.
- It’s a versatile recipe that can be easily adapted to suit different dietary needs or preferences.
- Perfect for meal prep, as it tastes even better the next day.
- Uses simple, wholesome ingredients that are easy to find in any grocery store.
Ingredients
- 1 cup wild rice, rinsed
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Vegetables
Heat the butter and olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, sautéing until the vegetables are soft and the onions are translucent, about 5-7 minutes. Stir in the minced garlic, thyme, and rosemary, cooking for an additional minute until fragrant. This step builds the flavor base of your soup.
Step 2: Cook the Wild Rice
Add the rinsed wild rice to the pot along with the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender. The rice will absorb the broth and release its nutty flavor into the soup.
Step 3: Add the Chicken
Once the rice is cooked, stir in the shredded chicken. Let the soup simmer for another 10 minutes to allow the flavors to meld together. The chicken will become perfectly tender and infused with the soup’s rich flavors.
Step 4: Incorporate the Cream
Slowly pour in the heavy cream, stirring continuously to ensure it’s fully incorporated into the soup. Let the soup heat through for about 5 minutes, but do not allow it to boil, as this can cause the cream to separate.
Step 5: Season and Serve
Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh herbs if desired. This soup pairs wonderfully with crusty bread or a simple green salad.
Tips and Tricks
For an even richer flavor, consider using homemade chicken broth instead of store-bought. If you’re short on time, pre-cooked wild rice can be used to cut down on cooking time. To make the soup thicker, you can blend a portion of it and then mix it back in. For a lighter version, substitute half-and-half or whole milk for the heavy cream. Always taste and adjust the seasoning before serving, as the saltiness of the broth can vary.
Recipe Variations
- Vegetarian Version: Omit the chicken and use vegetable broth. Add mushrooms for a meaty texture.
- Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños for some heat.
- Creamy Mushroom and Wild Rice: Replace the chicken with sautéed mushrooms for a earthy flavor profile.
- Gluten-Free: Ensure all your ingredients, especially the broth, are gluten-free.
- Slow Cooker Method: Combine all ingredients except the cream in a slow cooker and cook on low for 6-8 hours. Stir in the cream before serving.
Frequently Asked Questions
Can I use white rice instead of wild rice?
Yes, you can substitute white rice for wild rice, but keep in mind that the cooking time will be significantly shorter, and the texture and flavor profile of the soup will change. Wild rice offers a nuttier taste and chewier texture that’s distinctive to this recipe.
How can I store leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little broth or water if the soup has thickened too much. Note that the rice will continue to absorb liquid over time.
Can I freeze this soup?
Yes, this soup freezes well, but it’s best to leave out the cream if you plan to freeze it. Add the cream when reheating the soup. Frozen soup can be stored for up to 2 months. Thaw overnight in the refrigerator before reheating.
Summary
This cream of chicken and wild rice soup is a comforting, flavorful dish that’s perfect for any occasion. With its rich broth, tender chicken, and nutty wild rice, it’s sure to become a favorite in your recipe collection.
