Cozy Comfort: Creamy Wild Rice Soup with Chicken – A Hearty Recipe

Nothing says comfort food quite like a warm, creamy bowl of soup on a chilly day. This Creamy Wild Rice Soup with Chicken recipe is the perfect embodiment of that feeling. It’s packed with flavor, loaded with wholesome ingredients, and surprisingly easy to make. This soup is a complete meal in itself, offering a blend of tender chicken, chewy wild rice, and a velvety creaminess that will leave you feeling satisfied and nourished.

This recipe is a family favorite and a crowd-pleaser, perfect for weeknight dinners or weekend gatherings. Its versatility allows for easy customization based on your preferences and dietary needs. You can adjust the thickness, add different vegetables, or swap out the chicken for turkey or even a vegetarian option. The possibilities are endless!

## Why You’ll Love This Creamy Wild Rice Soup

* **Comforting and Hearty:** The creamy texture and rich flavor make this soup incredibly satisfying.
* **Easy to Make:** With simple ingredients and straightforward steps, this recipe is perfect for beginner cooks.
* **Versatile:** Easily adaptable to your liking, you can customize it with different vegetables, proteins, or herbs.
* **Nutritious:** Packed with protein, fiber, and essential nutrients, this soup is a healthy and balanced meal.
* **Great for Leftovers:** The flavors meld together beautifully overnight, making it even more delicious the next day.

## Ingredients You’ll Need

Here’s a breakdown of the key ingredients for this delicious Creamy Wild Rice Soup with Chicken:

* **Chicken:** 1.5 lbs boneless, skinless chicken breasts or thighs. I prefer chicken thighs for their richer flavor, but breasts work just as well. You can also use leftover cooked chicken or rotisserie chicken to save time.
* **Wild Rice:** 1 cup uncooked wild rice. It’s important to rinse the wild rice thoroughly before cooking to remove any excess starch.
* **Vegetables:** A mirepoix of 1 cup chopped carrots, 1 cup chopped celery, and 1 cup chopped onion forms the flavorful base of the soup. You can also add other vegetables like mushrooms, peas, or corn.
* **Chicken Broth:** 8 cups chicken broth. Use low-sodium broth to control the saltiness of the soup.
* **Heavy Cream:** 1 cup heavy cream. This adds richness and creaminess to the soup. You can substitute with half-and-half or milk for a lighter version, but the texture will be less creamy.
* **Butter:** 4 tablespoons unsalted butter. Used for sautéing the vegetables and adding flavor.
* **All-Purpose Flour:** 4 tablespoons all-purpose flour. Used to create a roux, which thickens the soup.
* **Garlic:** 2 cloves garlic, minced. Adds a pungent aroma and flavor.
* **Dried Thyme:** 1 teaspoon dried thyme. Adds an earthy and savory flavor.
* **Dried Rosemary:** 1/2 teaspoon dried rosemary. Complements the thyme and adds a subtle piney note.
* **Bay Leaf:** 1 bay leaf. Infuses the soup with a subtle herbal flavor. Remember to remove it before serving.
* **Salt and Pepper:** To taste. Season generously to enhance the flavors of the soup.
* **Optional Garnishes:** Fresh parsley, chives, or a swirl of cream for serving.

## Step-by-Step Instructions

Follow these simple steps to create your own comforting Creamy Wild Rice Soup with Chicken:

**Step 1: Cook the Wild Rice**

* Rinse the wild rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
* In a medium saucepan, combine the rinsed wild rice with 2 cups of chicken broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the rice is tender and the grains have split open. The cooking time may vary depending on the type of wild rice you use. Check the package instructions for specific cooking times.
* Once the rice is cooked, drain any excess liquid and set aside.

**Step 2: Cook the Chicken**

* **Option 1 (Poaching):** Place the chicken breasts or thighs in a large pot and cover with chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and no longer pink inside. Remove the chicken from the pot and let it cool slightly. Shred or dice the chicken into bite-sized pieces. Reserve the chicken broth for the soup.
* **Option 2 (Sautéing):** Cut the chicken into bite-sized pieces. Heat 1 tablespoon of olive oil or butter in a large pot over medium-high heat. Add the chicken and cook until browned and cooked through. Season with salt and pepper. Remove the chicken from the pot and set aside.
* **Option 3 (Using Cooked Chicken):** If you’re using leftover cooked chicken or rotisserie chicken, simply shred or dice it into bite-sized pieces and set aside. This will save you a significant amount of time.

**Step 3: Sauté the Vegetables**

* In the same large pot (or Dutch oven) used for cooking the chicken, melt the butter over medium heat.
* Add the chopped carrots, celery, and onion and sauté for 5-7 minutes, or until the vegetables are softened and slightly translucent. Stir occasionally to prevent burning.
* Add the minced garlic and sauté for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.

**Step 4: Make the Roux**

* Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 1-2 minutes, or until the flour is evenly distributed and slightly cooked. This creates a roux, which will thicken the soup. Cooking the flour also eliminates the raw flour taste.

**Step 5: Add the Broth and Seasonings**

* Gradually pour in the chicken broth (including the reserved broth from poaching the chicken, if applicable), whisking constantly to prevent lumps from forming. Ensure the roux is fully incorporated into the broth.
* Add the dried thyme, dried rosemary, and bay leaf. Season with salt and pepper to taste. Remember that the broth may already contain salt, so start with a smaller amount and add more as needed.
* Bring the soup to a simmer, then reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.

**Step 6: Add the Chicken and Wild Rice**

* Stir in the cooked chicken and cooked wild rice. Heat through for a few minutes.

**Step 7: Add the Cream**

* Reduce the heat to low and stir in the heavy cream. Do not boil the soup after adding the cream, as it may curdle. Heat through gently.

**Step 8: Remove the Bay Leaf and Serve**

* Remove the bay leaf from the soup before serving.
* Ladle the Creamy Wild Rice Soup with Chicken into bowls and garnish with fresh parsley, chives, or a swirl of cream, if desired.
* Serve warm and enjoy!

## Tips and Variations

* **Make it Vegetarian:** Omit the chicken and use vegetable broth instead of chicken broth. Add diced mushrooms or other vegetables for extra flavor and texture.
* **Add More Vegetables:** Feel free to add other vegetables to the soup, such as peas, corn, spinach, or kale. Add them during the last 5-10 minutes of cooking time.
* **Use Different Protein:** Substitute the chicken with turkey, ham, or sausage. You can also use leftover Thanksgiving turkey.
* **Adjust the Thickness:** If you prefer a thicker soup, you can add more flour to the roux or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Add the slurry to the soup during the last 5 minutes of cooking time.
* **Make it Gluten-Free:** Use gluten-free all-purpose flour or cornstarch to thicken the soup.
* **Spice it Up:** Add a pinch of red pepper flakes for a little heat.
* **Slow Cooker Version:** You can easily adapt this recipe for the slow cooker. Combine all the ingredients (except the cream) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and stir in the cream during the last 30 minutes of cooking time.

## Serving Suggestions

This Creamy Wild Rice Soup with Chicken is delicious on its own, but it also pairs well with:

* **Crusty Bread:** Serve with a slice of crusty bread for dipping.
* **Salad:** A simple green salad with a vinaigrette dressing complements the richness of the soup.
* **Grilled Cheese Sandwich:** A classic combination!

## Storage Instructions

* **Refrigerator:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
* **Reheating:** Reheat the soup gently over medium heat on the stovetop, stirring occasionally. You may need to add a little broth or water to thin it out if it has thickened too much. You can also reheat it in the microwave.

## Printable Recipe Card

## Conclusion

This Creamy Wild Rice Soup with Chicken is a comforting and flavorful dish that is perfect for any occasion. Its versatility and ease of preparation make it a go-to recipe for busy weeknights or cozy weekends. Whether you’re looking for a hearty meal to warm you up on a cold day or a crowd-pleasing dish to share with friends and family, this soup is sure to be a hit. So, gather your ingredients, follow the simple steps, and enjoy a delicious bowl of creamy goodness!

Enjoy this delightful soup! Let me know in the comments if you have any questions or variations you’d like to share.