Description
This Chicken Wild Rice Soup is pure comfort in a bowl – rich, creamy, and packed with tender chicken and nutty wild rice that will make any weeknight dinner feel like a special occasion.
Ingredients
Scale
- 1 cup wild rice blend, uncooked
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large yellow onion, diced (about 1 cup)
- 3 medium carrots, diced (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 6 cups chicken broth (low-sodium preferred)
- 2 bay leaves
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk (or half-and-half)
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Rinse wild rice and cook according to package directions until tender but still slightly chewy. Drain and set aside.
- In a large Dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper, then brown for 4-5 minutes. Remove chicken to a plate.
- In the same pot, sauté onion, carrots, and celery for 5-6 minutes until softened. Add mushrooms and cook another 4-5 minutes until browned. Stir in garlic, thyme, and rosemary, cooking for 30 seconds.
- Add chicken broth and bay leaves, scraping up any browned bits. Return chicken to the pot. Bring to a boil, reduce to a simmer, and cook for 15 minutes.
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes. Gradually whisk in milk until smooth, cooking for 4-5 minutes until thickened.
- Slowly pour the milk mixture into the soup, stirring constantly. Add cooked wild rice and heavy cream. Simmer for 10-15 minutes until thickened to desired consistency.
- Remove bay leaves, season with salt and pepper to taste, and garnish with fresh parsley before serving.