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Chicken and Wild Rice Soup

A comforting and nutritious soup rich in flavors, perfect for chilly days, with a mix of chicken, wild rice, and creamy broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked wild rice
  • 2 Tablespoons olive oil
  • 2 ribs celery, diced
  • 2 medium carrots, diced
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 5 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 2 teaspoons chicken bouillon paste
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1.5 pounds boneless skinless chicken breasts or thighs
  • 12 oz can evaporated milk or 6oz heavy cream and 6oz milk For a richer soup, use heavy cream.

Method
 

Preparation
  1. Heat a large pot over medium heat.
  2. Add olive oil to the pot and heat it for a moment.
  3. Add diced celery, diced carrots, and chopped onion. Sauté for about three minutes until tender.
  4. Add minced garlic and continue sautéing for an additional 30 seconds.
  5. Add unsalted butter and let it melt.
  6. Sprinkle flour into the pot and whisk to form a smooth roux, cooking for one minute.
  7. Gradually stir in chicken broth, scraping any bits stuck at the bottom.
  8. Add chicken bouillon paste, dried thyme, sage, rosemary, kosher salt, and black pepper.
  9. Bring the mixture to a gentle boil and add the chicken.
  10. Cover the pot, reduce heat to low, and let it simmer for about ten minutes, or until chicken is cooked.
  11. Remove chicken from the pot and let it rest for five minutes before chopping or shredding.
  12. Stir in evaporated milk and cooked wild rice into the soup. Adjust seasoning if necessary.
Slow Cooker Method
  1. Sauté vegetables in a skillet as directed, then transfer to the slow cooker.
  2. Whisk in chicken broth, seasonings, and chicken. Cook on low for 3-4 hours or high for 2 hours.
  3. After chicken is cooked, shred and return to the soup with milk and rice.

Notes

For a vegetarian option, omit chicken and use vegetable broth. Add extra vegetables as desired.