This Chicken Wild Rice Soup is a warm hug in a bowl! It’s filled with tender chicken, hearty wild rice, and fresh veggies, making it both tasty and comforting.
I love how the rich flavor warms you up on chilly days. Plus, it’s easy to make and perfect for leftovers—because who doesn’t love a good soup the next day? 😊
Key Ingredients & Substitutions
Wild Rice: This grain brings a nutty flavor to the soup. You can substitute it with brown rice if needed, but cooking times may vary. Just be sure to check the package for directions!
Cooked Chicken: I often use rotisserie chicken for ease. It makes the soup quicker to prepare. If you’re vegetarian, consider using firm tofu or chickpeas as a protein alternative.
Broth: Chicken broth is standard, but vegetable broth works just as well, especially for a lighter version. Homemade broth can add a richer flavor, so feel free to use that if you have it!
Mushrooms: They add great depth, but if you’re not a fan, you can skip them. Alternatively, you could use spinach for a fresh touch instead.
Milk or Half-and-Half: For a lighter soup, use low-fat milk or plant-based milk alternatives. Coconut milk can add a subtle sweetness while keeping it creamy!
How Do I Make the Best Roux for My Soup?
The roux is crucial for achieving that smooth, creamy texture in your soup. Here’s a simple way to ensure it turns out perfectly:
- Use equal parts fat (like butter) and flour, usually around 2 tablespoons of each for a batch of soup this size.
- Melt the butter on medium heat, then whisk in the flour. Cook for about 1-2 minutes until it forms a paste and smells slightly nutty.
- Gradually whisk in your milk, stirring constantly to avoid lumps. Keep cooking until it thickens to your liking.
And remember, adding the roux should always be done gently so it blends well into the soup without clumping!
How to Make Chicken Wild Rice Soup
Ingredients You’ll Need:
For the Soup:
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken breast, shredded or diced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 bay leaf
- 1 cup mushrooms, sliced (optional)
For the Roux:
- 1/4 cup all-purpose flour
- 1 1/2 cups milk or half-and-half
To Season:
- Salt and black pepper to taste
- Fresh thyme sprigs for garnish (optional)
How Much Time Will You Need?
This delicious Chicken Wild Rice Soup requires about 15 minutes of preparation time and approximately 1 hour of cooking time. So, you’re looking at about 1 hour and 15 minutes from start to finish—perfect for a cozy evening meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion, celery, carrots, and mushrooms (if you’re using them). Sauté the vegetables for about 5-7 minutes until they are softened. Then, add the minced garlic and cook for another minute until it becomes fragrant—your kitchen will smell amazing!
2. Add Rice and Broth:
Stir in the rinsed wild rice, coating it with the sautéed vegetables. Next, pour in the chicken broth and add the thyme and bay leaf. Bring everything to a boil, stirring occasionally to mix it well.
3. Simmer the Soup:
Once it reaches a boil, reduce the heat to low and cover the pot. Let it simmer for about 45-50 minutes, or until the wild rice is tender and starts to split open. This step is important for getting that rich texture!
4. Make the Roux:
While the rice is cooking, you can prepare the roux. In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour, cooking and stirring constantly for about 1-2 minutes to create a paste. Slowly whisk in the milk or half-and-half, and continue cooking until it thickens and becomes smooth. Once done, remove it from the heat.
5. Combine Ingredients:
Once the rice is cooked, add the shredded or diced cooked chicken to the pot. Now, slowly stir in the milk mixture you just made. Gently heat everything through, taking care not to let it boil.
6. Season and Serve:
Finally, season your soup with salt and pepper to taste, and remove the bay leaf. Serve the soup hot, garnished with fresh thyme sprigs if you like—it’s a lovely touch!
Enjoy the rich, creamy texture and the earthy flavor of wild rice paired with tender chicken and fresh vegetables! Perfect for sharing with family and friends. 😊
Can I Use Brown Rice Instead of Wild Rice?
Yes, you can substitute brown rice for wild rice, but keep in mind that brown rice typically has a different cooking time. Cook it according to package instructions, usually about 45-50 minutes, but check for doneness before adding to the soup!
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth on hand, vegetable broth is a great alternative. You can also use water, but for a richer flavor, stick with broth whenever possible!
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, warm gently on the stovetop or in the microwave, making sure to stir occasionally to heat evenly.
Can I Freeze This Soup?
Absolutely! This soup can be frozen for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container. When you’re ready to enjoy it, thaw in the fridge overnight and reheat on the stove.
