How to Make Chicken Wild Rice Soup
My favorite comfort food on a cold night is this chicken and wild rice soup! It’s super creamy and warming for winter or fall time! Make sure to also try our chicken gnocchi soup and white chicken chili!
What’s in chicken wild rice soup?
- Wild rice cooked
- Celery stalks
- Garlic cloves
- Dried thyme
- Dried rosemary
- Dried sage
- All-purpose flour
- Chicken broth
- Bay leaves
- Fresh parsley
Chicken and Wild Rice Soup
- ¾ cup wild rice cooked according to package directions
- ½ cup butter
- ½ cup onion finely chopped
- ½ cup carrots diced or shredded
- ½ cup celery stalks diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
- ½ cup all-purpose flour
- 6 cups chicken broth
- 2 cups half-and-half
- 2 cups cooked chicken diced or shredded
- 2 bay leaves
- Chopped fresh parsley for garnish
- In a separate pot, cook the wild rice according to the package instructions. Once cooked, set it aside.
- In a large soup pot, melt the butter over medium-low heat. Add the chopped onion, carrots, and celery. Sauté for about 3-5 minutes, or until the vegetables are softened.
- Add the garlic, dried thyme, dried rosemary, dried sage, salt, and black pepper to the sautéed vegetables. Stir to combine and let the herbs release their aroma for about 1 minute.
- In the same pot, add the all-purpose flour and whisk continuously to form a smooth roux. Cook for 2-3 minutes, or until the roux is lightly golden.
- Slowly pour in the chicken broth while stirring to avoid lumps. Add the half-and-half. Continue to stir until the mixture slightly thickens.
- Stir in the cooked chicken, cooked wild rice and bay leaves. Let the soup simmer for about 10-15 minutes, or until it reaches your desired consistency. Stir occasionally to prevent sticking or burning.
- Taste the soup and adjust the seasoning with salt and black pepper as needed.
- Remove the bay leaves from the soup.
- Ladle the creamy chicken and wild rice soup into bowls and garnish with chopped fresh parsley.
– Save time by using leftover cooked chicken or rotisserie chicken. You can also cook and shred chicken breasts in advance.
– If the soup becomes too thick, you can thin it with a bit more chicken broth or water. Conversely, if it’s too thin, you can let it simmer a bit longer to thicken.