Creamy Chicken and Wild Rice Soup Recipe
A hearty, creamy chicken and wild rice soup made with tender vegetables, real cream, and flavorful herbs. Perfect for cold nights or cozy family dinners.
Ingredients
- ¾ cup uncooked wild rice blend
- 1 cup chopped yellow onion 1 small onion
- 1 cup diced carrots 2 medium carrots
- 1 cup diced celery 3 ribs
- 7 tablespoon butter divided
- 1.5 teaspoon minced garlic 1 large clove
- 4.5 cups low-sodium chicken broth
- ¼ teaspoon dried thyme or 1 teaspoon fresh, minced
- ¼ teaspoon dried marjoram or 1 teaspoon fresh, minced
- ¼ teaspoon dried sage or 1 teaspoon fresh, minced
- ¼ teaspoon dried rosemary or 1 teaspoon fresh, minced
- 1 lb boneless skinless chicken breast halves
- ½ cup all-purpose flour
- 1.5 cups milk
- ½ cup heavy cream
- 1 teaspoon lemon zest
Instructions
- Cook the wild rice blend according to the package instructions. Set aside once cooked.
- In a large pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 4 minutes until softened. Add garlic and cook for 30 seconds more.
- Pour in the chicken broth. Stir in thyme, marjoram, sage, and rosemary. Season lightly with salt and pepper.
- Add the chicken breasts. Bring the mixture to a gentle boil, then reduce to a low simmer and cover. Cook for 12–16 minutes until chicken is done.
- Remove the chicken from the pot and let it rest for 5 minutes. Then shred into bite-sized pieces.
- In a separate saucepan, melt the remaining 6 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1.5 minutes to make a smooth paste.
- Gradually whisk in the milk followed by the cream. Stir continuously until thickened into a silky béchamel sauce.
- Pour the béchamel sauce into the soup pot. Add the shredded chicken, cooked rice, and lemon zest. Stir until well combined and heated through.
Notes
- Letting the rice cook separately keeps the soup from becoming starchy.
- Cooking the flour and butter thoroughly before adding the milk is the secret to a velvety base.
- Adjust seasoning and lemon zest to your taste preference.
- You can use leftover chicken to save time—just add it at the end to keep it tender.
Nutrition
Calories: 540kcalCarbohydrates: 38gProtein: 31gFat: 29gSaturated Fat: 17gCholesterol: 139mgSodium: 787mgPotassium: 932mgFiber: 4gSugar: 7gVitamin A: 5314IUVitamin C: 6mgCalcium: 152mgIron: 2mg
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