Description
Creamy Chicken and Wild Rice Soup is a hearty, comforting dish combining tender shredded chicken, a blend of wild rice, and a creamy broth enriched with butter, milk, and cream. Infused with aromatic herbs and fresh vegetables, this soup is a perfect balance of wholesome flavors and satisfying textures, ideal for a cozy meal any time of the year.
Ingredients
Scale
Rice and Vegetables
- 3/4 cup uncooked wild rice blend
- 1 cup chopped yellow onion (1 small onion)
- 1 cup diced carrots (2 medium)
- 1 cup diced celery (3 ribs)
Soup Base
- 7 Tbsp butter, diced and divided
- 1 large garlic clove, minced (1 1/2 tsp)
- 4 1/2 cups low-sodium chicken broth
- 1/4 tsp each dried thyme, marjoram, sage, and rosemary (or 1 tsp fresh minced herbs of any)
- Salt and ground black pepper, to taste
- 1 lb boneless skinless chicken breasts halves
Thickening and Finishing
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 tsp lemon zest
Instructions
- Cook the wild rice: Prepare the wild rice blend according to package directions, ensuring it is tender and set aside.
- Sauté the vegetables: Halfway through the rice cooking time, melt 1 Tbsp butter in a large pot over medium heat. Add chopped onions, diced carrots, and celery and sauté for about 4 minutes until softened. Add minced garlic and continue to sauté for an additional 30 seconds to release its flavor.
- Add broth and herbs: Pour in the low-sodium chicken broth, then add dried or fresh thyme, marjoram, sage, rosemary, salt, and pepper. Increase heat to medium-high and bring the mixture to a boil.
- Cook the chicken: Add the chicken breasts to the boiling broth, cover the pot, reduce heat to medium-low, and let it simmer for 12 to 16 minutes, turning the chicken once midway if breasts are thicker and not fully submerged, until the chicken is cooked through.
- Shred the chicken: Remove the chicken breasts and set on a cutting board to cool for 5 minutes. Shred the chicken into bite-sized pieces and leave the soup base simmering gently on low heat.
- Make the roux and cream sauce: In a medium saucepan, melt the remaining 6 Tbsp butter over medium heat. Stir in the flour and cook for 1 1/2 minutes, whisking constantly to form a roux. Gradually and slowly pour in the milk while whisking vigorously, then whisk in the heavy cream. Continue cooking, stirring constantly, until the mixture thickens to a creamy consistency.
- Combine soup components: Pour the thickened milk and cream mixture into the soup pot. Add the shredded chicken, cooked wild rice, and lemon zest. Stir well to combine all ingredients thoroughly.
- Final touch and serve: Remove the soup from the heat, let it cool slightly, then ladle into bowls and serve warm. Enjoy this rich and satisfying creamy chicken and wild rice soup.
Notes
- This Creamy Chicken and Wild Rice Soup is a hearty and satisfying meal, perfect for comforting cozy days.
- The soup substitutes wild rice for noodles for a unique texture and flavor.
- Using low-sodium chicken broth allows you to control the salt level in the soup better.
- The mixture of herbs adds a complex aroma, but you can adjust herbs to your preference.
- For a dairy-free version, substitute milk and cream with suitable non-dairy alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 7 g
- Sodium: 787 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 139 mg
