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Chicken and Wild Rice Soup

A comforting bowl of Chicken and Wild Rice Soup made with tender chicken, nutty wild rice, and fresh vegetables, perfect for all seasons.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken breast, cut into small cubes
  • 4 tbsp unsalted butter
  • 1 cup carrots, diced into small cubes
  • 1 cup yellow onion, diced into small cubes
  • 1 cup celery, chopped
  • 3/4 cup wild rice
  • 1/3 cup all-purpose flour
  • 8 cups low sodium chicken broth
  • 1/2 tsp salt, or to taste
  • 1 tsp ground black pepper, or to taste
  • 1 cup heavy whipping cream

Method
 

Preparation
  1. Preheat your soup pot or Dutch oven over medium heat. Add the unsalted butter and let it melt completely.
  2. Add the diced carrots, chopped celery, and diced onion into the pot. Stir frequently and sauté for about 7-10 minutes until the vegetables become tender and golden brown.
  3. Sprinkle the all-purpose flour over the vegetable mixture and stir continuously for about 2 minutes to eliminate any raw flour taste.
Cooking
  1. Add the wild rice and cubed chicken to the pot. Season with salt and ground black pepper.
  2. Pour in the 8 cups of low sodium chicken broth and stir to combine. Bring the soup to a gentle simmer.
  3. Let it simmer for about 30 minutes or until the wild rice reaches your desired tenderness.
  4. Carefully pour in the heavy whipping cream while stirring gently. Cook for an additional 5 minutes on medium-low heat.
  5. Taste and adjust seasoning with salt and pepper if necessary. Serve hot.

Notes

Best enjoyed hot. Can thicken as it cools; add broth or water to adjust the consistency.