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Creamy Chicken Wild Rice Soup

A comforting and flavorful soup featuring tender chicken, aromatic vegetables, and hearty wild rice, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Vegetables and Seasonings
  • 1 Tablespoon extra virgin olive oil
  • 2 medium carrots (finely chopped, ~1 cup chopped carrots) Finely chopped
  • 2 ribs celery (finely chopped) Finely chopped
  • 1 shallot or small yellow onion (chopped) Chopped
  • salt and pepper To taste
  • 3 cloves garlic (pressed or minced)
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme
Main Ingredients
  • 6 cups chicken stock or broth Plus more for reheating
  • 1 lb chicken breasts (~2 chicken breasts, sliced in half)
  • 1 cup wild blend rice See notes for options
Creamy Mixture
  • 1/2 cup butter (or vegan butter)
  • 1/2 cup gluten free flour blend See notes for options
  • 2 cups milk (any kind)

Method
 

Preparation
  1. Heat the extra virgin olive oil in a Dutch oven or large soup pot over medium heat.
  2. Add the finely chopped carrots, celery, and chopped shallots or onion. Season with salt and pepper. Sauté until tender, about 8 to 10 minutes.
  3. Add the pressed or minced garlic, along with the poultry seasoning and dried thyme. Sauté for another 1 to 2 minutes.
Cooking the Soup
  1. Pour in the chicken stock and turn the heat up to high. Bring to a boil.
  2. Carefully add the chicken breast halves into the boiling broth, cover, and reduce heat to low. Simmer for about 10 to 12 minutes until cooked through.
  3. Transfer the chicken to a cutting board to cool, then chop or shred it.
  4. Add the wild rice to the pot and simmer until al dente, 20 to 30 minutes. Stir occasionally.
Making the Creamy Mixture
  1. Melt the butter in a small saucepan over medium heat. Add the gluten-free flour and cook while whisking for about 1 minute.
  2. Gradually drizzle in the milk while whisking until you have a thick and creamy mixture.
Combining Everything
  1. Once the rice is al dente, slowly stream in the creamy mixture while whisking. Add the chopped chicken back into the pot and cook for an additional 5 minutes.
  2. Adjust seasoning with salt and pepper. Let the soup sit for 5 to 10 minutes before serving.

Notes

Consider garnishing with fresh herbs like parsley or thyme. Serve with crusty bread or a light salad.