When you need a dish that’s not only easy but totally comforting, Chicken & Wild Rice Soup will answer the call! Hearty brown and wild rice joins shredded chicken and sauted veggies in a rich and savory broth. This comforting dish is one of my most favorite soup recipes ever. Each thick and creamy — yet no cream required — bowl feels like a little hug.
This soup also reheats really well so make a big batch on the weekend then reheat for easy, nourishing lunches all week long!
How to Make Chicken & Wild Rice Soup
Start by sauteing 2 carrots, 2 celery stalks, and 1 large shallot (or 1/2 an onion) in 2 Tablespoons butter over medium heat until tender, about 10 minutes. Add 2 minced garlic cloves and 1/2 teaspoon dried thyme and saute for 1 more minute.
Next add 8 cups chicken broth.
Bring the broth to a boil, then drop in 2 chicken breasts cut in half. Let the chicken cook right in the broth for about 10-12 minutes, or until cooked through, then remove and shred when cool.
Now add 3/4 cup wild rice blend. I love Lundberg Wild Blend Rice which is a mixture of wild and brown rice. It has the best texture!
Pop a lid onto the soup pot then turn the heat down to low and simmer the soup for 40-50 minutes or until the rice is tender. When the rice is ready, stir together 1/4 cup each flour and milk until smooth.
Mix it with 3/4 cup more milk (for 1 cup total) then slowly stream it into the soup while stirring. This will give the soup a lovely, creamy and thick texture.
Add the shredded chicken back in…
Then let the soup simmer uncovered for 10 minutes.
Ladle into big bowls then serve with a side salad or fresh fruit and enjoy!
Chicken & Wild Rice Soup is definitely a second and thirds type soup. Low in fat yet super filling and satisfying — this is definitely a recipe for the books!
Enjoy each and every bite!
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