Ah, the cozy magic of a creamy chicken wild rice soup—it’s like wrapping yourself in a warm, comforting blanket on a chilly day. Every spoonful is a gentle hug, with tender chicken dancing with earthy wild rice in a rich, velvety broth. I remember a rainy afternoon last autumn, the aroma filling my kitchen, promising warmth and the kind of satisfaction only a well-made soup can deliver.
Steps
- Cook the wild rice according to the package instructions. Meanwhile, in a large pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion, carrots, and celery, and sauté for 4 minutes, then add the garlic and cook for another 30 seconds.
- Pour in the chicken broth and add thyme, marjoram, sage, and rosemary, seasoning with salt and pepper to your taste. Turn the heat to medium-high, add the chicken, and bring it to a simmer.
- Cover the pot, reduce the heat to medium-low, and let it simmer until the chicken is fully cooked, about 12-16 minutes, flipping the chicken halfway through if necessary.
- Remove the cooked chicken from the pot and let it cool for 5 minutes before shredding it into bite-sized pieces. Keep the soup warm on low heat while you prepare the cream mixture.
- In a separate saucepan, melt 6 tablespoons of butter over medium heat. Stir in the flour and cook for 1 1/2 minutes, whisking continuously.
- Gradually whisk in the milk, followed by the heavy cream, and continue stirring until the mixture thickens.
- Combine the cream mixture with the soup in the pot, then add the shredded chicken, cooked rice, and lemon zest. Mix thoroughly and remove from heat.
- Allow the soup to cool slightly before serving. Enjoy the creamy, hearty goodness.
Ingredients
- Wild rice blend (recommended: Lundberg’s blend)
- 1 tablespoon butter (for sautéing vegetables)
- 6 tablespoons butter (for béchamel sauce)
- 1 onion, diced
- 2 carrots, diced
- 2 stalks of celery, diced
- 2 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- Salt and black pepper, to taste
- 1.5 pounds chicken breasts (or thighs)
- 1/2 cup all-purpose flour
- 2 cups milk (preferably not skim)
- 1 cup heavy cream (or substitute with half and half)
- Zest of 1 lemon
Nutritional Values
Calories 2700 | Calories from Fat 1305 | Fat 145g | Saturated Fat 85g | Cholesterol 695mg | Sodium 3935mg | Potassium 4660mg | Carbohydrates 190g | Fiber 20g | Sugar 35g | Protein 155g | Vitamin A 26570IU | Vitamin C 30mg | Calcium 760mg | Iron 10mg
FAQ
- Can I make this Chicken and Wild Rice Soup gluten-free?
- Yes, you can make this soup gluten-free by replacing the flour with cornstarch. Use about a third of the amount of cornstarch compared to flour and mix it with some of the milk. This won’t create a roux, but you can still add some butter for flavor.
- Is it possible to freeze this soup?
- Freezing soups with dairy is not recommended as they can separate and curdle upon thawing. Instead, store it in the refrigerator for up to three days.
- Can I use leftover chicken or turkey in this soup?
- Definitely. If you have cooked chicken or turkey leftovers, you can add them to the soup. Just include them at the end of cooking to prevent them from becoming overcooked and dry.
- What type of rice blend is recommended for this recipe?
- It is suggested to use a wild rice blend, with Lundberg Wild Blend Rice being a preferred option if available.
- What can I substitute for cream in this soup?
- If you prefer, you can use half-and-half as a substitute for the heavy cream to achieve a similar creamy texture.
Tips
- Optimize Herb Usage: You can use either fresh or dried herbs, but make sure to adjust the quantity accordingly. Fresh herbs often have a more vibrant flavor, so you might need to use a bit more than the dried version.
- Rice Selection: Opt for a high-quality wild rice blend, such as Lundberg’s, to enhance the overall taste and texture of the soup.
- Avoid Freezing: This soup contains dairy, which can curdle when frozen. For best results, store it in the refrigerator for up to three days instead.
- Using Leftover Poultry: If you have leftover chicken or turkey, you can incorporate it into the soup. Just add it at the end of cooking to prevent it from becoming overcooked and dry.
Equipment
- Large Pot – For cooking the soup.
- Medium Saucepan – For preparing the béchamel sauce.
- Whisk – Essential for making the béchamel sauce.
- Cutting Board – For shredding cooked chicken.
- Chef’s Knife – For chopping vegetables and shredding chicken.
