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CHICKEN WILD RICE SOUP RECIPE

This creamy Chicken Wild Rice Soup is comforting, hearty, and loaded with tender chicken, wild rice, and vegetables. A perfect, easy soup recipe for cozy nights in!
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Equipment

  • Large pot or Dutch oven
  • Ladle
  • Whisk
  • Cutting board and knife

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken breasts or thighs, cubed
  • Salt and pepper to taste
  • 1 onion diced
  • 3 carrots diced
  • 3 celery stalks diced
  • 3 cloves garlic minced
  • 1 cup wild rice rinsed
  • 6 cups chicken broth
  • 1 cup milk or half-and-half
  • ¼ cup all-purpose flour
  • 1 tbsp fresh thyme or 1 tsp dried thyme
  • 1 bay leaf
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Cook the Chicken:
  • In a large pot or Dutch oven, heat olive oil over medium heat. Season chicken with salt and pepper, then add to the pot. Sauté until cooked through, about 5-7 minutes. Remove and set aside.
  • Sauté Vegetables:
  • In the same pot, add onion, carrots, celery, and garlic. Sauté for 4-5 minutes until softened and fragrant.
  • Add Rice and Broth:
  • Stir in the rinsed wild rice, chicken broth, thyme, and bay leaf. Bring the mixture to a boil, then reduce heat, cover, and let simmer for 45-50 minutes, or until the rice is tender.
  • Make the Cream Base:
  • In a small bowl, whisk the flour into the milk (or half-and-half) until smooth. Gradually stir this mixture into the soup, and bring to a gentle simmer for 5-7 minutes, stirring until the soup thickens.
  • Combine and Finish:
  • Add the cooked chicken back into the pot. Adjust seasoning with additional salt and pepper if needed. Remove bay leaf.
  • Serve:
  • Ladle the soup into bowls and garnish with fresh parsley. Serve warm.