Description
This Creamy Chicken and Wild Rice Soup is a comforting and hearty dish featuring tender shredded chicken, a nutty wild rice blend, and a medley of sautéed vegetables simmered in flavorful herbs. It’s enriched with a creamy roux made from butter, flour, milk, and cream, then finished with a bright hint of lemon zest for a balanced bowl of soup perfect for any season.
Ingredients
Rice
- 3/4 cup uncooked wild rice blend
Vegetables and Aromatics
- 1 cup chopped yellow onion (1 small onion)
- 1 cup diced carrots (2 medium)
- 1 cup diced celery (3 ribs)
- 1 large garlic clove, minced (1 1/2 tsp)
Butter and Roux
- 7 Tbsp butter, diced, divided
- 1/2 cup all-purpose flour
Liquids and Dairy
- 4 1/2 cups low-sodium chicken broth
- 1 1/2 cups milk
- 1/2 cup heavy cream
Meat
- 1 lb boneless skinless chicken breasts halves
Seasonings
- 1/4 tsp dried thyme
- 1/4 tsp dried marjoram
- 1/4 tsp dried sage
- 1/4 tsp dried rosemary
- Salt and ground black pepper, to taste
- 1 tsp lemon zest
Instructions
- Prepare the rice: Cook the wild rice blend according to the package directions until tender. Set aside.
- Sauté vegetables: Halfway through the rice cooking, melt 1 tablespoon of butter in a large pot over medium heat. Add chopped onion, diced carrots, and celery, sauté for 4 minutes until vegetables begin to soften. Add minced garlic and cook an additional 30 seconds, stirring constantly to release the aroma.
- Add broth and herbs: Pour in the low-sodium chicken broth. Stir in the dried thyme, marjoram, sage, rosemary, and season with salt and ground black pepper to taste. Increase the heat to medium-high.
- Cook chicken: Add the boneless skinless chicken breasts to the pot and bring the mixture to a rolling boil. Cover with a lid, then reduce heat to medium-low and simmer for 12 to 16 minutes until chicken is cooked through, turning the chicken once halfway if the breasts are thick and not fully immersed in the broth.
- Shred chicken: Remove the cooked chicken breasts from the pot and place them on a cutting board. Allow them to cool for 5 minutes, then shred into small bite-sized pieces. Keep the soup base covered and warm on the stove.
- Make the roux: In a medium saucepan, melt the remaining 6 tablespoons of butter over medium heat. Add the all-purpose flour and cook, whisking constantly, for 1 1/2 minutes to cook out the raw flour taste.
- Incorporate dairy: While whisking vigorously, slowly pour the milk into the butter and flour mixture. Whisk in the heavy cream thoroughly. Continue cooking and stirring constantly until the mixture thickens into a creamy sauce.
- Combine all components: Pour the thickened milk mixture into the soup pot. Add the shredded chicken, cooked wild rice, and lemon zest. Stir well to combine all flavors and textures.
- Serve: Remove the soup from heat and let it cool slightly before serving hot for best flavor and comfort.
Notes
- Wild rice blend can vary; check cooking times to synchronize with soup preparation.
- Sauté vegetables just until softened to maintain some texture in the soup.
- Use low-sodium broth to control salt levels and enhance the herb flavor.
- The roux thickens the soup and gives it a rich, creamy texture—don’t skip whisking to avoid lumps.
- Lemon zest adds brightness but can be omitted if preferred.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American