Chicken Wild Rice Soup Recipe
A quintessential bowl of warmth and solace, this Chicken and Wild Rice Soup brims with creamy richness, hearty vegetables, and tender bites of chicken—an invitation for second helpings without hesitation.
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Ingredients
- 1 cup heavy whipping cream
- 1 cup carrots finely diced
- 1/2 tsp salt or to preference
- 4 tbsp unsalted butter
- 1 cup celery chopped
- 8 cups low-sodium chicken broth
- 3/4 cup wild rice
- 1 cup yellow onion diced
- 1 lb boneless chicken breast cut into bite-sized cubes
- 1/3 cup all-purpose flour
- 1 tsp ground black pepper or to preference
Instructions
- Warm a large soup pot or Dutch oven over medium heat and melt the butter before adding the carrots, onion, and celery; sauté until the vegetables turn golden and fragrant. Sprinkle in the flour, stirring continuously for approximately two minutes to eliminate the raw taste. Incorporate the wild rice and chicken, seasoning with salt and black pepper. Gently pour in the chicken broth and bring the mixture to a simmer; allow it to cook for about 30 minutes, or until the rice reaches the desired tenderness. Gradually stir in the heavy cream, whisking constantly to achieve a smooth, velvety consistency. Let the soup cook for an additional five minutes over medium-low heat, adjusting salt and pepper to taste if needed. Serve piping hot—keep in mind the soup will thicken upon standing and can be reheated to restore its luscious texture.
Notes
Should the soup become too thick when cooled, gently reheat and add a splash of broth or water to achieve the desired consistency.