Cozy Up with Creamy Chicken and Wild Rice Soup: A Heartwarming Recipe

There’s something undeniably comforting about a bowl of creamy chicken and wild rice soup. It’s the kind of dish that warms you from the inside out, perfect for chilly evenings, sick days, or simply when you need a little bit of culinary hug. This recipe takes the classic to the next level, using simple ingredients and straightforward steps to create a truly unforgettable soup experience. We’ll walk you through everything, from selecting the best wild rice to achieving that perfect creamy texture. Get ready to savor every spoonful of this delightful soup!

Why This Recipe Works

This creamy chicken and wild rice soup recipe stands out for several reasons:

* **Flavor Depth:** We build layers of flavor by sautéing aromatic vegetables, using quality chicken broth, and incorporating herbs that complement both chicken and wild rice.
* **Perfect Texture:** Achieving the right balance of creamy and chunky is key. We use a combination of heavy cream (or a lighter alternative) and a portion of the soup blended for that ideal consistency.
* **Easy to Customize:** This recipe is a fantastic base that you can easily adapt to your own preferences. Add different vegetables, cheeses, or spices to make it your own.
* **Make-Ahead Friendly:** The soup can be made ahead of time and stored in the refrigerator or freezer, making it a great option for busy weeknights.

Ingredients You’ll Need

Before we dive into the instructions, let’s gather all the ingredients. Here’s what you’ll need:

* **Chicken:** 1.5-2 pounds boneless, skinless chicken breasts or thighs. Using a combination can add richness.
* **Wild Rice:** 1 cup uncooked wild rice blend. A blend often includes other types of rice, which adds to the texture.
* **Vegetables:** 1 large onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 2 cloves garlic, minced.
* **Butter:** 4 tablespoons unsalted butter, divided.
* **Flour:** 1/4 cup all-purpose flour.
* **Chicken Broth:** 6-8 cups low-sodium chicken broth. The amount will depend on your desired soup consistency.
* **Heavy Cream:** 1 cup heavy cream (or half-and-half for a lighter version).
* **Dry Sherry (optional):** 1/4 cup dry sherry adds depth of flavor.
* **Fresh Herbs:** 1 teaspoon dried thyme, 1/2 teaspoon dried sage, 1/4 cup chopped fresh parsley.
* **Salt and Pepper:** To taste.
* **Bay Leaf:** 1 bay leaf.
* **Olive Oil:** 1 tablespoon.

Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to create your delicious creamy chicken and wild rice soup.

Step 1: Cook the Wild Rice

Wild rice takes the longest to cook, so we’ll start with that. Rinse the wild rice under cold water to remove any debris. Place the rinsed rice in a saucepan with 3 cups of water or chicken broth. 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. Drain any excess liquid and set aside.

Step 2: Cook the Chicken

There are a few ways to cook the chicken:

* **Poaching:** Place the chicken breasts or thighs in a pot with enough chicken broth to cover them. Bring to a simmer and cook for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C). Shred the chicken with two forks and set aside. This method keeps the chicken moist.
* **Sautéing:** Cut the chicken into bite-sized pieces. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the pot and cook until browned and cooked through. Remove the chicken from the pot and set aside.

I personally prefer poaching for the best results as it yields a moister chicken, however sauteing works great for saving time.

Step 3: Sauté the Vegetables

Melt 2 tablespoons of butter in the same pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

Step 4: Make the Roux

Add the remaining 2 tablespoons of butter to the pot and let it melt. Sprinkle the flour over the vegetables and butter. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the soup.

Step 5: Add Broth and Simmer

Gradually whisk in the chicken broth, making sure to break up any lumps of flour. Add the bay leaf, dried thyme, and dried sage. Bring the soup to a simmer, then reduce heat to low, cover, and simmer for 15-20 minutes to allow the flavors to meld.

Step 6: Blend the Soup (Optional)

For a creamier texture, use an immersion blender to partially blend the soup. Alternatively, carefully transfer about 2 cups of the soup to a regular blender and blend until smooth. Return the blended soup to the pot. This step is optional, but it adds a lovely smoothness to the soup.

Step 7: Add Chicken and Wild Rice

Stir in the cooked chicken and wild rice. Heat through. If using sherry, add it now.

Step 8: Add Cream and Season

Stir in the heavy cream (or half-and-half). Heat through, but do not boil. Season with salt and pepper to taste. Remove the bay leaf before serving.

Step 9: Serve and Garnish

Serve the creamy chicken and wild rice soup hot, garnished with fresh parsley, a dollop of sour cream or plain yogurt, or a sprinkle of croutons. Enjoy!

Tips for the Best Creamy Chicken and Wild Rice Soup

* **Use High-Quality Ingredients:** The better the ingredients, the better the soup. Use good-quality chicken broth and fresh vegetables.
* **Don’t Overcook the Wild Rice:** Overcooked wild rice can become mushy. Cook it until it’s tender but still has a slight bite.
* **Adjust the Thickness:** If the soup is too thick, add more chicken broth. If it’s too thin, simmer it uncovered for a longer period to allow some of the liquid to evaporate.
* **Customize the Vegetables:** Feel free to add other vegetables, such as mushrooms, leeks, or corn.
* **Add Cheese:** A sprinkle of shredded Parmesan cheese or Gruyere cheese can add a delicious flavor.
* **Spice it Up:** Add a pinch of red pepper flakes for a little heat.
* **Make it Vegetarian:** Substitute vegetable broth for chicken broth and add plant-based chicken alternatives.
* **Add lemon juice:** A squeeze of lemon juice at the end will brighten up the flavor.

Variations

* **Spicy Creamy Chicken and Wild Rice Soup:** Add a pinch of cayenne pepper or a dash of hot sauce to the soup for a little kick.
* **Cheesy Creamy Chicken and Wild Rice Soup:** Stir in a cup of shredded cheddar cheese, Gruyere cheese, or Parmesan cheese at the end of cooking.
* **Mushroom Creamy Chicken and Wild Rice Soup:** Add sliced mushrooms to the pot when sautéing the vegetables.
* **Creamy Chicken and Wild Rice Soup with Leeks:** Replace the onion with leeks for a milder, sweeter flavor.
* **Instant Pot Creamy Chicken and Wild Rice Soup:** Shorten the cooking time by using an Instant Pot. Saute the vegetables and chicken in the Instant Pot, then add the remaining ingredients. Cook on high pressure for 15 minutes, followed by a natural pressure release.

Serving Suggestions

Creamy chicken and wild rice soup is delicious on its own, but it also pairs well with:

* **Crusty Bread:** For dipping and soaking up all the delicious broth.
* **Side Salad:** A light salad with a vinaigrette dressing.
* **Grilled Cheese Sandwich:** A classic comfort food combination.
* **Crackers:** For a simple and satisfying accompaniment.

Make-Ahead and Storage Instructions

* **Make-Ahead:** The soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop even more as it sits.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3 days.
* **Freezing:** The soup can be frozen for up to 2 months. However, the texture of the cream may change slightly upon thawing. To minimize this, use half-and-half instead of heavy cream. Let the soup cool completely before transferring it to freezer-safe containers. Leave some space at the top of the containers, as the soup will expand when frozen. Thaw the soup in the refrigerator overnight before reheating.

Reheating Instructions

* **Stovetop:** Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the soup in a microwave-safe bowl in the microwave, stirring occasionally, until heated through.

Recipe Card

**Creamy Chicken and Wild Rice Soup**

A comforting and flavorful soup perfect for chilly days.

**Prep Time:** 20 minutes
**Cook Time:** 1 hour 30 minutes
**Total Time:** 1 hour 50 minutes
**Servings:** 6-8

**Ingredients:**

* 1.5-2 pounds boneless, skinless chicken breasts or thighs
* 1 cup uncooked wild rice blend
* 1 large onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 4 tablespoons unsalted butter, divided
* 1/4 cup all-purpose flour
* 6-8 cups low-sodium chicken broth
* 1 cup heavy cream (or half-and-half)
* 1/4 cup dry sherry (optional)
* 1 teaspoon dried thyme
* 1/2 teaspoon dried sage
* 1/4 cup chopped fresh parsley
* Salt and pepper to taste
* 1 bay leaf
* 1 tablespoon olive oil

**Instructions:**

1. **Cook the Wild Rice:** Rinse the wild rice under cold water. Place in a saucepan with 3 cups of water or broth. Bring to a boil, reduce heat, cover, and simmer for 45-60 minutes, or until tender. Drain excess liquid.
2. **Cook the Chicken:** Poach or sauté the chicken until cooked through. Shred or dice and set aside.
3. **Sauté the Vegetables:** Melt 2 tablespoons butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute.
4. **Make the Roux:** Melt remaining 2 tablespoons butter. Sprinkle in flour and cook, stirring constantly, for 1-2 minutes.
5. **Add Broth and Simmer:** Gradually whisk in chicken broth. Add bay leaf, thyme, and sage. Bring to a simmer, then reduce heat, cover, and simmer for 15-20 minutes.
6. **Blend (Optional):** Use an immersion blender to partially blend the soup or blend 2 cups in a regular blender and return to pot.
7. **Add Chicken and Wild Rice:** Stir in cooked chicken and wild rice. Heat through. Add sherry, if using.
8. **Add Cream and Season:** Stir in heavy cream (or half-and-half). Heat through, but do not boil. Season with salt and pepper. Remove bay leaf.
9. **Serve:** Serve hot, garnished with fresh parsley.

**Nutrition Information:**

(Note: Nutritional information is an estimate and may vary based on specific ingredients used.)

* Calories: Approximately 350-450 per serving
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 20-30g

Enjoy this heartwarming and delicious Creamy Chicken and Wild Rice Soup! We hope you’ve enjoyed this recipe. Don’t forget to rate and comment below to let us know how it turned out!