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A bowl of creamy Chicken Wild Rice Soup is presented as a featured image, showcasing its rich texture and delicious ingredients.

BEST CHICKEN WILD RICE SOUP

This Chicken Wild Rice Soup is a comforting and flavorful meal featuring tender chicken, earthy wild rice, and a creamy broth. It's a straightforward recipe with fresh ingredients, perfect for warming you from the inside out and providing a satisfying culinary experience.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 1 cup uncooked wild rice, rinsed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried marjoram
  • Salt to taste
  • Pepper to taste
  • 1 cup heavy cream or half-and-half
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 8 oz cremini mushrooms, sliced optional
  • 2 tablespoons dry sherry optional
  • Chopped fresh parsley, for garnish optional

Equipment

  • Large pot
  • Dutch oven
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Spoon
  • Fork

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. If using mushrooms, add them now and cook until they've released their moisture and are nicely browned.
  2. If using sherry, pour it into the pot and scrape up any browned bits from the bottom. Let it simmer for a minute or two until the alcohol evaporates.
  3. Stir in the flour and cook for 1 minute to create a roux. Slowly pour in the chicken broth, whisking constantly to avoid lumps. Add the wild rice, thyme, sage, and marjoram. Season with salt and pepper to taste.
  4. Add the chicken breasts or thighs to the pot. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C).
  5. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
  6. Stir in the heavy cream or half-and-half. Heat through gently, but don't boil!
  7. Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or herbs to your liking. If the soup is too thick, add a little more chicken broth. If it's too thin, simmer it uncovered for a few minutes to reduce the liquid.
  8. Ladle the Chicken Wild Rice Soup into bowls and garnish with fresh parsley, if desired. Serve hot.

Notes

Rinsing the wild rice removes excess starch. Wild rice can take a while to cook, so make sure it's tender but not mushy before adding the cream. The soup can be thickened with a cornstarch slurry if desired. The soup is even better the next day. Store it in an airtight container in the refrigerator for up to 3 days. To freeze, let the soup cool completely before transferring it to freezer-safe containers. Thaw it overnight in the refrigerator before reheating. Feel free to customize this recipe to your liking! Add other vegetables like corn, peas, or green beans. You can also use different types of mushrooms.