Cream Of Chicken With Wild Rice Soup

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Cream of Chicken With Wild Rice Soup is one of my favorite recipes, it takes just a few minutes to cook and has so much flavor, this soup is comfort food to my family.

This is something I make when I want to comfort myself and not think about the world being too serious. It’s a meal that goes back to my childhood. I hope you will like it.

Creamy Chicken and Wild Rice Soup

Active Time

32 Mins

Total Time

40 Mins

Yield

Serves 6 (serving size: about 1 2/3 cups)

Go ahead and flag this chicken and wild rice recipe—it’s sure to become a family favorite. A pot of pure comfort, it’s a slightly thickened, creamy chicken soup with a finishing garnish of smoky bacon. For convenience, we call for precooked wild rice; if you can’t find it, you can substitute 2 cups of your own cooked wild rice or a package of precooked brown rice. If you’re in a real time crunch, look in your supermarket’s produce section for prechopped mirepoix; that’s the combo of onion, carrot, and celery that creates the flavor foundation here.

Ingredients

  • 5 bacon slices, chopped
  • 1 cup chopped onion
  • 1 cup thinly sliced carrot
  • 1/2 cup thinly sliced celery
  • 1 tablespoon fresh thyme leaves
  • 1 (8-oz.) package presliced cremini mushrooms
  • 4 garlic cloves, minced
  • 4 cups unsalted chicken stock
  • 1 cup water
  • 4 cups lightly packed chopped curly kale
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
  • 1 (8-oz.) package precooked wild rice (such as Simply Balanced)
  • 1 cup half-and-half
  • 1 1/2 ounces all-purpose flour (about 1/3 cup)

GET INGREDIENTS

Nutritional Information

  • Calories 261
  • Fat 11g
  • Satfat 5g
  • Unsatfat 5g
  • Protein 19g
  • Carbohydrate 24g
  • Fiber 3g
  • Sodium 659mg
  • Calcium 9% DV
  • Potassium 17% DV
  • Sugars 6g
  • Added sugars 0g

How to Make It

Step 1

Heat a Dutch oven over medium-high. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving 1 tablespoon drippings. Add onion, carrot, and celery to drippings in pan; sauté 3 minutes. Add thyme, mushrooms, and garlic; sauté 5 minutes. Add stock and 1 cup water; bring to a boil. Reduce heat, and simmer 8 minutes or until vegetables are tender. Add kale, salt, and pepper; cook 3 minutes. Stir in chicken and rice.

Step 2

Combine half-and-half and flour in bowl, stirring with a whisk. Stir into soup; cook 2 minutes or until thickened. Top with bacon.

Creamy Chicken and Wild Rice Soup

One of my family’s favorite soup recipes is this warm and comforting, creamy Chicken and Wild Rice Soup, made with carrots, celery, onion, chicken, and wild rice in a creamy and flavorful broth.  This delicious soup can be made on the stovetop or in the slow cooker!

During long and cold winter months, there is nothing that tastes quite as good as homemade soup.  Some of my favorites include; roasted tomato basil soup, chicken enchilada soup, and taco soup.  Make sure to check out all my other soup recipes to find the one you like best!

Chicken and wild rice soup in a white soup bowl with a spoon, served on a wood board with another bowl of soup in the background.
Chicken and Wild Rice Soup

I love making soup for dinner because it’s a simple solution to give my family an all-in-one-meal with protein, grains, and veggies. I usually serve soup with some warm homemade rolls and a side of fresh winter fruit, like this citrus fruit salad.

I’m a total sucker for yummy soup recipes and when I saw this Creamy Chicken and Wild Rice soup from Cooking Classy , years ago, I knew I had to try it!

I’ve made it many, many times since, tweaking it a bit, and we never get sick of it!  I love anything with wild rice and this soup totally hits the spot on a cold day. It’s thick, creamy, loaded with veggies, and the wild rice blend gives it a great flavor that you just can’t find with white rice.

How to make Chicken and Wild Rice Soup:
  • Melt 1 Tbsp butter in a large soup pot over medium heat.  Add onion, carrots and celery and sauté until slightly tender. Add the garlic and sauté for 30 seconds.
  • Stir in the chicken broth, thyme, sage, rosemary and season with salt and pepper to taste.
  • Add the chicken breasts and bring the soup to a boil, cover and boil for about 10 minutes or until chicken is cooked through.   Remove chicken to a cutting board to rest and then chop it into small pieces.
  • In a separate medium saucepan create a roux by melting 5 Tbsp butter and then adding flour; whisking constantly for 1-2 minutes.
  • Slowly add the milk, whisking vigorously, and cook, stirring constantly, until the mixture thickens. Remove it from the heat and stir in cream.
  • Pour roux mixture into the soup pot and stir until smooth. Cook for a few more minutes. Taste broth and add additional seasonings, if needed.
  • Reduce the heat to low and return chicken and add cooked rice to the soup. Serve warm.
Four process photos for making chicken and wild rice soup in a skillet, pouring the ingredients in.
Do you have to cook the rice before adding it to the soup?

The stove-top version of this soup does require the rice to be cooked first. If you don’t want to cook the rice first, try using the slow cooker method below!

Can you make chicken and wild rice soup in the slow cooker?

To adapt this recipe for the slow cooker, first do not cut the chicken breasts in half (leave them whole).  Season the chicken with a little salt and pepper and add them to the bottom of your slow cooker. Next, add the uncooked rice, onion, carrots, celery, garlic, chicken broth (add 6 cups of broth instead of the 4 ½ called for in the recipe), thyme, sage, rosemary, and cook on low for about 5 hours.  At this point, remove the chicken to a plate and shred it.

In a separate saucepan, make a roux by following steps 6-8 in the recipe card.  Once your roux has thickened, pour it into the soup pot along with the shredded chicken and serve warm!

Make Ahead Tips:

This chicken and wild rice soup recipe can easily be made ahead of time and stored in the refrigerator for 1-2 days.  If you want it to taste extra fresh, you could make the soup a few days ahead of time without adding the rice.  Then, on the day you want to serve it, cook the rice and mix it in.  This way the rice won’t taste soggy!

A wooden spoon lifting out a spoonful of chicken and wild rice soup from the saucepan.

Creamy Chicken and Wild Rice Soup

Chicken and Wild Rice Soup, made with carrots, celery, chicken, and wild rice in a creamy and flavorful broth. Make it in the slow cooker or on the stove. 

COURSEMAIN COURSE, SOUP

CUISINEAMERICAN

SERVINGS8

CALORIES354

 PREP 20 MINS

 COOK 20 MINS

 TOTAL 40 MINS

Ingredients  1x2x3x

  • ▢2 cups cooked rice , wild rice
  • ▢1 small yellow onion , chopped
  • ▢2 medium carrots , diced
  • ▢2 ribs celery , diced
  • ▢6 Tablespoons butter , divided
  • ▢1 clove garlic , minced
  • ▢4 1/2 cups low-sodium chicken broth (appx. 3 (14.5 oz) cans)
  • ▢1/4 teaspoon dried thyme
  • ▢1/4 teaspoon dried sage
  • ▢1/4 teaspoon dried rosemary
  • ▢salt and freshly ground black pepper , to taste
  • ▢1 1/2 pounds boneless skinless chicken breasts , halved
  • ▢1/2 cup all-purpose flour
  • ▢1 1/2 cups milk
  • ▢1/2 cup heavy whipping cream ,or half & half

Instructions 

  • Prepare rice according to package instructions.
  • Melt 1 Tbsp butter in a large soup pot over medium heat. 
  • Add onion, carrots and celery and sauté until slightly tender. Add the garlic and sauté for 30 seconds. 
  • Stir in the chicken broth, thyme, sage, rosemary and season with salt and pepper to taste.
  • Add chicken and bring mixture to a boil. Cover the pot with a lid and allow mixture to boil for 10-12 minutes, or until chicken is cooked through, stirring occasionally to check on it.
  • Remove chicken to a cutting board to rest for 5 minutes before chopping into small pieces.  
  • In a separate medium saucepan melt remaining 5 Tbsp butter over medium heat. Add flour and whisk constantly for 1-2 minutes.
  • Slowly add the milk, whisking vigorously, and cook, stirring constantly, until the mixture thickens. Remove from heat and stir in cream. 
  • Pour roux mixture into the soup pot and stir until smooth. Cook for a few more minutes. Taste broth and add additional seasonings, if needed. 
  • Reduce the heat to low and return chicken and add cooked rice to the soup. Serve warm.

Notes

*You could use the Harvest Wild Rice Blend from Costco, Lundberg Wild Rice, or you could even use a Rice-a-Roni package of Wild Rice for $1!

CREAMY CHICKEN WILD RICE SOUP

This creamy chicken wild rice soup, loaded with vegetables is a quick, easy and utterly satisfying cold weather fare.

I know I’ve been sharing many soups lately. Forgive me but it’s cold outside and we all need extra comfort at the moment. Plus I’ve been getting requests from you for more soup recipes and I am nothing if not obliging. 

CREAMY SOUP RECIPES

I grew up on soups but I haven’t discovered the beauty of creamy soups until I moved to the US for university in the late 90s. Up to that point soups were brothy and were eaten strictly for lunch. They were also something you endured rather than enjoyed. 

This creamy soup with tender chunks of chicken breast and wild rice blew my mind and completely changed my attitude towards soups in general. Eating soup was no longer a chore but an indulgence! 

creamy soup in a soup pot

HOW TO MAKE CHICKEN WILD RICE SOUP

Even though I lost the recipe for chicken wild rice soup from my university days, I still remembered the taste. So I decided to recreate it and share it with you. 

Like all soups this one is easy to make! No special skills necessary. My 14 year old daughter makes it and she has limited cooking experience. 

We start by gently cooking some mirepoix in butter over low heat. A classic vegetable mix of carrots, onions and celery, which serves as the base for many soup recipes.

This step bring out the sweetness in the vegetables. The famous trio adds much flavour to the soup along with a bay leaf, thyme and a clove of garlic. 

mirepoix in a bowl (diced carrots, onions and celery) with bay leaf, thyme and garlic clove

Once the base is ready, we add our chicken breasts or thighs, wild rice and chicken stock. After the chicken and rice are cooked, add in cream and roux to thicken the soup.

Roux is another classic French technique, which is used as a thickener for sauces. Despite the French name, it’s very easy to make. Simply mix flour and butter in equal parts by weight, stir into the liquid and watch your soup thicken as it bubbles away. 

Although not necessary I love adding a handful of fresh spinach or kale to this soup. It adds a nice colour, not mention the nutritional value!

close up of creamy chicken wild rice soup

RECIPE TIPS

  • It takes nearly an hour for the soup to be done from start to finish. So make sure you cut your vegetables thickly, so they don’t cook too fast and turn mushy. 
  • Yes, you can make this soup dairy free. I recommend replacing butter with olive oil and cream with either soy or oat milk or cream. 
  • Stir in spinach just before you take the soup off the heat. It only needs 1-2 minutes to wilt. However, if you are using kale, add it 5 minutes before the soup is done. 
  • You can replace thyme with rosemary and wild rice with regular long grain rice but not quick cooking rice. 

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