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Creamy Chicken Wild Rice Soup Recipe

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★★★★★

4.4 from 73 reviews

This Creamy Chicken Wild Rice Soup is a comforting and hearty dish featuring tender chicken breasts, a wild rice blend, and a medley of sautéed vegetables in a rich and creamy broth. Perfect for chilly days, this gluten-free recipe combines savory herbs and a luscious homemade roux for a bowl full of warmth and flavor.

Ingredients

Scale

Vegetables & Aromatics

  • 1 Tablespoon extra virgin olive oil
  • 2 medium carrots (finely chopped, ~1 cup chopped carrots)
  • 2 ribs celery (finely chopped)
  • 1 shallot or small yellow onion (chopped)
  • Salt and pepper, to taste
  • 3 cloves garlic (pressed or minced)

Herbs & Seasonings

  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme

Liquids & Dairy

  • 6 cups chicken stock or broth (plus more for reheating if needed)
  • 2 cups milk (any kind)
  • 1/2 cup butter (or vegan butter)

Proteins & Grains

  • 1 lb chicken breasts (~2 chicken breasts, sliced in half)
  • 1 cup wild blend rice

Flour & Thickening

  • 1/2 cup gluten free flour blend

Instructions

  1. Saute veggies: Heat the extra virgin olive oil in a Dutch oven or large soup pot over medium heat. Add the finely chopped carrots, celery, and shallot or onion. Season with salt and pepper. Sauté the vegetables until tender, about 8-10 minutes. To speed up softening, you can place a lid on the pot with a splash of stock or water. Add the minced garlic, poultry seasoning, and dried thyme, then sauté for another 1-2 minutes until fragrant.
  2. Cook chicken: Pour in the chicken stock or broth and increase heat to high. Cover with a lid and bring to a boil. Once boiling, add the halved chicken breasts and place the lid back on. Reduce heat to low and simmer until the chicken is cooked through, about 10-12 minutes. Remove the chicken breasts from the pot, let cool, then chop or shred. Refrigerate the cooked chicken until ready to add back to the soup.
  3. Cook rice: Add the wild rice blend to the pot with the simmering broth. Stir to combine, cover with a lid, and simmer until the rice is al dente, approximately 20-30 minutes depending on brand. Stir occasionally to prevent sticking.
  4. Cook sauce: When there are about 10 minutes of cooking time left for the rice, melt the butter in a small saucepan over medium heat. Sprinkle in the gluten free flour and whisk continuously for 1 minute to cook the flour. Slowly drizzle in the milk while whisking constantly to form a smooth mixture. Switch to a spatula and cook while stirring until the sauce thickens and becomes creamy, about 1-2 minutes. Remove from heat, cover with a lid, and set aside.
  5. Thicken soup: Once the rice is al dente, gradually pour the prepared butter-flour-milk sauce into the soup, whisking constantly to incorporate and prevent lumps. Stir in the cooked chicken, then cook for an additional 5 minutes, stirring frequently, until the soup thickens and the rice is tender. Taste and adjust salt and pepper as needed. Remove from heat and let the soup sit for 5-10 minutes to thicken further before serving.

Notes

  • Use a wild blend rice for best texture — a mix of wild and brown rice adds great chewiness and nutty flavor.
  • Substitute butter with vegan butter to keep the recipe dairy-free.
  • Milk of any kind works here; whole milk will make the soup creamier, but low-fat milk is fine too.
  • Reheat leftovers gently on the stove with a little extra broth or milk to bring back the creamy consistency.
  • To speed up vegetable softening, covering the pot while sautéing helps retain moisture and heat.

Keywords: Creamy chicken wild rice soup, gluten free chicken soup, creamy chicken soup, wild rice soup, hearty chicken soup, dairy free option soup

Find it online: https://cheflenacooks.com/creamy-chicken-wild-rice-soup-recipe/