Creamy Chicken and Wild Rice Soup
Cozy, creamy chicken and wild rice soup made with tender chicken thighs, veggies, and wild rice in a rich broth. Comfort in every bite!
Equipment
- Dutch Oven or Large Pot
Ingredients
To season the chicken:
- 2 lbs Chicken Thighs
- 2 tsp Herbs De Provence, (or Italian Seasoning)
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Seasoned Salt, (or Kosher Salt)
- 1 tsp Black Pepper
- 2 tbsp Olive Oil
Soup Ingredients
- 4 Carrots, (cut into 1 inch chunks)
- 4 Celery Stalks, (diced)
- 1 large Yellow Onion
- 6 cloves Garlic, (diced)
- 4 sprigs Thyme, (stems removed)
- 2 sprigs Rosemary, (stems removed and diced)
- 4 Sage Leaves, (stems removed and diced)
- 4 tbsp Salted Butter
- 4 tbsp Flour
- 2 tsp Chicken Bouillon Paste
- 1 1/4 cups Wild Rice
- 4 cups Chicken Broth
- 1 can Cream of Chicken Soup
- 2 Bay Leaves
- 2 cups Whole Milk
- 3/4 cup Heavy Cream
- 1 tbsp Lemon Juice
- Fresh Parsley, (diced, for garnish)
- Parmesan, (for garnish)
- Star Anise, (optional)
Instructions
- Add chicken thighs to a bowl and season with herbs de provence (or Italian seasoning), garlic powder, onion powder, seasoned salt, and black pepper. Toss together, ensuring all of the chicken is coated. 2 lbs Chicken Thighs 2 tsp Herbs De Provence 2 tsp Garlic Powder 2 tsp Onion Powder 1 tsp Seasoned Salt 1 tsp Black Pepper
- Add a large pot to the stove over medium high heat. Let the pot warm for about 5 minutes, then add a drizzle of olive oil. Add the chicken thighs and sear on both sides for 5 minutes, until golden brown (don't cook all the way through). Remove from the pot and place onto a plate and set aside. 2 tbsp Olive Oil
- Add the diced celery, onion, and sliced carrots to the pot. Cook for 5 minutes, then add in fresh garlic, chicken bouillon paste, fresh thyme, rosemary, and sage. Continue to cook for 2-3 minutes, until fragrant, and add in the butter. Once melted, add in the flour and wild rice. Stir constantly, until the flour is absorbed. Cook for 2-3 minutes, to cook off the flour taste. 4 Carrots 4 Celery Stalks 1 large Yellow Onion 6 cloves Garlic 2 tsp Chicken Bouillon Paste 4 sprigs Thyme 2 sprigs Rosemary 4 Sage Leaves 4 tbsp Salted Butter 4 tbsp Flour 1 1/4 cups Wild Rice
- Pour in the chicken broth and cream of chicken soup. Add the seared chicken thighs back into the pot along with bay leaves. Bring to a boil, then reduce to low heat. Cover with a lid. Simmer for 45-50 minutes, stirring occasionally. 4 cups Chicken Broth 1 can Cream of Chicken Soup 2 Bay Leaves
- Remove the chicken from the pot and shred it with a fork. Remove the bay leaves and add the shredded chicken back into the soup. Pour in the milk, heavy cream, and lemon juice. Taste for salt and pepper and adjust as needed. Top with a sprinkle of parsley and grated parmesan on top (optional). 2 cups Whole Milk 3/4 cup Heavy Cream 1 tbsp Lemon Juice Fresh Parsley Parmesan Star Anise
Notes
- Add the broth slowly, whisking as you pour, to ensure your roux stays smooth and lump-free.
- Toast the wild rice for a few minutes before adding in the chicken broth. Tt deepens the nutty flavor and keeps the grains from splitting.
- Always shred your chicken while it’s still warm; it pulls apart easier and absorbs more of the creamy broth as it cools.
- If your soup is too thin, whisk a tablespoon of flour or cornstarch with some broth and stir it in while simmering; to prevent this. Keep in mind it'll thicken a bit as it cools so use with caution.
- If the soup thickens too much after cooling, the rice likely absorbed extra liquid; simply stir in a splash of broth or milk when reheating.
Nutrition
Calories: 519kcal, Carbohydrates: 35g, Protein: 23g, Fat: 32g, Saturated Fat: 14g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0.3g, Cholesterol: 109mg, Sodium: 1109mg, Potassium: 712mg, Fiber: 3g, Sugar: 9g, Vitamin A: 942IU, Vitamin C: 5mg, Calcium: 136mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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