Chicken and Wild Rice Soup
Total Time
50 mins
Prep Time
15 mins
Cook Time
35 mins
Rating
4.98 out of 5 stars
(138)
Ingredients
8 servings
- 4 tbsp unsalted butter
- 1 cup carrots, diced into small cubes
- 1 cup yellow onion, diced into small cubes
- 1 cup celery, chopped
- 3/4 cup wild rice
- 1/3 cup all-purpose flour
- 1 lb boneless chicken breast, cut into small cubes
- 8 cups low sodium chicken broth
- 1/2 tsp salt, or to taste
- 1 tsp ground black pepper, or to taste
- 1 cup heavy whipping cream
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Preparation
Step 1
Preheat a soup pot or Dutch Oven to medium heat. Saute carrots, onions, and celery in butter until golden brown.
Step 2
Add flour and stir until the flour is fully incorporated and the raw flavor is cooked out (about 2 minutes).
Step 3
Add wild rice, chicken and season with salt and pepper. Pour 8 cups chicken broth over the ingredients and let everything simmer for 30 minutes, or until rice is cooked to your desired doneness.
Step 4
Slowly pour in heavy cream, continuously stirring to create an even texture.
Step 5
Cook the soup for about 5 more minutes on medium-low. Season to taste with salt and pepper if necessary. Serve the soup while it’s hot! When it cools down, it will thicken up. Reheat it to loosen up the broth.
Step 6
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Chef's notes
Have a rotisserie chicken hanging out in the fridge? Use it! Skip adding the raw chicken and shred up your store-bought bird. Once your rice is cooked and your broth is properly seasoned, simply add the shredded chicken into your pot until it is warmed up.
