Creamy Chicken and Wild Rice Soup
A warm, creamy soup with hearty wild rice and shredded chicken, perfect for comfort on chilly days.
Ingredients
Main Ingredients
- 3 tablespoons unsalted butter for that rich flavor
- 1 small onion, diced adding sweetness and depth
- 2 medium carrots, diced lending a touch of color and earthy sweetness
- 2 stalks celery, diced for that satisfying crunch
- 3 cloves garlic, minced infusing the soup with aromatic goodness
- 5 cups chicken broth the foundation of our soup’s flavor
- 1 cup wild rice, rinsed bringing a nutty bite and heartiness
- 1 teaspoon salt to enhance flavors
- 1/2 teaspoon black pepper adding that essential kick
- 1/2 teaspoon dried thyme for a hint of floral notes
- 1/2 teaspoon dried rosemary infusing earthiness
- 1/2 teaspoon paprika giving a beautiful color and slight sweetness
- 2 cups rotisserie chicken, shredded adding convenience and flavor
- 1 cup heavy whipping cream for that decadent creaminess
- 1/4 cup all-purpose flour to thicken the soup beautifully
- 1 cup whole milk for an extra layer of richness
- 1/4 cup fresh parsley, chopped for garnish
- to taste cracked black pepper for a finishing touch
Instructions
Preparation
- In a large pot, melt 3 tablespoons of unsalted butter over medium heat.
- Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté until softened, about 5 minutes.
- Stir in 3 minced garlic cloves and cook for another minute until fragrant.
Cooking
- Add 1 cup of wild rice, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and 1/2 teaspoon of paprika. Stir to combine.
- Pour in 5 cups of chicken broth and bring to a boil.
- Reduce the heat and let it simmer until the rice is tender, about 45 minutes.
- Stir in 2 cups of shredded rotisserie chicken, 1 cup of heavy cream, 1/4 cup of all-purpose flour, and 1 cup of whole milk.
- Continue to simmer for another 10 minutes until the soup thickens.
Serving
- Garnish with freshly chopped parsley and cracked black pepper before ladling into warm bowls.
- Serve hot alongside crusty bread, dinner rolls, or a simple green salad.
Notes
This soup stores beautifully. Allow it to cool, then store in airtight containers. It freezes well for up to three months. Reheat on the stovetop over low heat, adding a splash of broth or milk to restore its creamy consistency.