Creamy Chicken and Wild Rice Soup
Cozy Up with Creamy Chicken and Wild Rice Soup
As the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. And our Creamy Chicken and Wild Rice Soup is exactly that – a hug in a bowl! This recipe is perfect for a chilly evening, a comforting lunch, or even a potluck gathering. It’s packed with flavor, surprisingly easy to make, and guaranteed to become a family favorite.
We’ve taken the classic flavors of chicken and wild rice and elevated them with a creamy, luscious base. The combination of tender chicken, hearty wild rice, and perfectly softened vegetables creates a symphony of textures and tastes. It’s a step up from your average chicken soup, but still approachable enough for a weeknight meal.
What makes this soup special?
- Flavorful Base: We start with a classic mirepoix (onion, celery, and carrots) to build a deep, savory foundation.
- Creamy Texture: The combination of milk and heavy cream creates a wonderfully rich and velvety texture.
- Hearty and Filling: The wild rice blend adds a delightful chewiness and makes this soup incredibly satisfying.
- Easy to Customize: Feel free to add other vegetables like mushrooms or spinach to make it your own!
Tips for the Best Soup:
- Don’t skip the mirepoix! Sautéing the onions, celery, and carrots properly is crucial for developing a flavorful base.
- Use good quality chicken broth. This will make a big difference in the overall taste of the soup.
- Cook the wild rice separately. This ensures that it’s perfectly cooked and doesn’t become mushy in the soup.
- Adjust the seasoning to your liking. Salt and pepper are essential, but feel free to add other herbs and spices to customize the flavor.
Frequently Asked Questions:
- Can I use leftover cooked chicken? Absolutely! This is a great way to use up leftover chicken. Just add it to the soup during the last few minutes of cooking.
- Can I make this soup ahead of time? Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this soup? Yes, but the texture may change slightly. It’s best to freeze it without the heavy cream and add that in after reheating.
- What kind of wild rice blend do you recommend? We recommend a blend that includes long-grain wild rice, brown rice, and other grains for a variety of textures and flavors.
- Can I make this soup vegetarian? Yes! Substitute the chicken broth with vegetable broth and omit the chicken. You can add beans or lentils for extra protein.
We hope you enjoy this Creamy Chicken and Wild Rice Soup as much as we do! It’s the perfect comfort food for any occasion.
Creamy Chicken and Wild Rice Soup
Ingredients
- 2.5 cups cooked chicken, shredded
- 1 cup yellow onion, chopped
- 1 cup celery, diced
- 1 cup carrots, diced
- 6 tablespoons butter
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 0.5 cup flour
- 1.5 cups milk
- 0.5 cup heavy cream
- 6 oz wild rice blend, uncooked box
Instructions
- In a medium saucepan, prepare the wild rice blend as directed on the box.
- While the rice is cooking, in a large stockpot, pour one tablespoon of olive oil and saute the onion, carrots, and celery just until tender (about 5 minutes)
- Add the garlic to the vegetables and saute another 30 seconds.
- Add the chicken broth and italian seasoning. Bring the mixture to a boil.
- Reduce the heat and simmer for 10-15 miutes, until the vegetables are soft.
- Add the cooked rice and shredded chicken to the soup.
- Rinse out the pan you cooked the rice in. Melt the butter in the pan.
- Add the flour and cook, stirring constantly. When the butter and flour mixture begins to bubble, cook for one more minute.
- Whisk the milk into the flour mixture. Cook, while stirring constantly until the mixture thickens (about 5 minutes)
- Pour the thickened milk mixture into the soup.
- Stir in the heavy cream.
- Add salt and pepper to taste
- Enjoy!
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