Creamy Chicken and Wild Rice Soup

Creamy chicken and wild rice soup being ladled into a bowl, with pieces of chicken, wild rice, and vegetables in a rich, creamy broth.

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A hearty one-pot soup with chicken, vegetables, and wild rice in a rich, creamy broth.

Prep Time20

Cook Time55

Course: Dinner, Soup

Cuisine: American, North America

Servings: people

Calories: 461kcal

Author: Jana Dziak

Ingredients

1½ lbs chicken thighs boneless and skinless
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons butter unsalted
1 medium yellow onion diced
2 large carrots diced
2 celery stalks diced
4 cloves garlic minced
1 teaspoon dried thyme
¼ teaspoon dried rosemary
½ teaspoon freshly ground black pepper
⅓ cup all-purpose flour
8 cups chicken broth
1 tablespoon Better Than Bouillon Roasted Chicken Base optional
1 cup wild rice blend
1 bay leaf
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup heavy cream
2 tablespoons fresh parsley chopped
Kosher salt and freshly ground black pepper to taste

Instructions

Brown the Chicken and Prepare the Vegetables: Season the chicken thighs with salt, pepper, and garlic powder. Melt the butter in a large Dutch oven over medium-high heat. Add the chicken and brown for 4–5 minutes per side; it does not need to be fully cooked. While it browns, dice the onion, carrots, and celery, mince the garlic, and measure the remaining ingredients. Transfer the chicken to a plate.
1½ lbs chicken thighs, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 2 tablespoons butter
Cook the Vegetables and Aromatics: Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook for 8–10 minutes, stirring occasionally, until softened and lightly caramelized. Stir in the garlic, thyme, rosemary, and black pepper. Cook for 30 seconds.
1 medium yellow onion, 2 large carrots, 2 celery stalks, 4 cloves garlic, 1 teaspoon dried thyme, ¼ teaspoon dried rosemary, ½ teaspoon freshly ground black pepper
Make the Soup Base: Sprinkle the flour over the vegetables and stir continuously for 2 minutes. Gradually whisk in the chicken broth, scraping up the browned bits from the bottom of the pot. Stir in the Better Than Bouillon, if using.
⅓ cup all-purpose flour, 1 tablespoon Better Than Bouillon Roasted Chicken Base, 8 cups chicken broth
Add the Rice and Chicken Back to Simmer: Stir in the wild rice blend, bay leaf, Dijon mustard, and Worcestershire sauce. Return the chicken and any accumulated juices to the pot. Bring to a gentle boil, then reduce to a low simmer. Cover and cook for 40–45 minutes, until the rice is cooked and the chicken reaches 175–185°F (79–85°C) and shreds easily.
1 cup wild rice blend, 1 bay leaf, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce
Shred the Chicken: Transfer the chicken to a cutting board. Shred approximately three-quarters into bite-sized pieces and chop the remainder into larger chunks. Return all the chicken to the soup and discard the bay leaf.
Add the Cream and Finish the Soup: Reduce the heat to low and stir in the heavy cream. Simmer gently for 3–5 minutes without boiling. Stir in the parsley, then taste and adjust the salt and pepper.
1 cup heavy cream, 2 tablespoons fresh parsley, Kosher salt and freshly ground black pepper

Notes

Brown the Chicken Properly: Allow the chicken to develop a golden crust. Scrape up the browned bits when adding the broth for extra flavour.
Give the Vegetables Time to Cook: Sauté the onion, carrots, and celery for the full 8–10 minutes to develop their flavour.
Cook the Flour Thoroughly: Stir it into the vegetables for 2 minutes, then add the broth gradually while whisking to prevent lumps.
Check the Rice Before Finishing: Wild rice blends vary in cooking time. Make sure the rice is fully cooked before adding the cream. Add extra broth if the soup becomes too thick.
Keep the Heat Low After Adding the Cream: Warm gently rather than boiling to help prevent the dairy from separating.
Taste Before Adding More Salt: The seasoned chicken, broth, and optional bouillon all contribute salt. Adjust the seasoning at the end.
Storing and Reheating: Refrigerate promptly in airtight containers for up to 4 days. Reheat gently, adding broth as needed.
Freezing: For the best texture, freeze before adding the cream, then add fresh cream when reheating.

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