This soup is special not just because it’s delicious, but because it reminds me of gathering around the table with my family. It feels like a hug in a bowl. It’s easy to prepare after a long day, and you probably have most of the ingredients in your kitchen already. This is the kind of recipe that you can make while also helping kids with homework or catching up on your day.
We often enjoy this dish during fall and winter, but really, it’s great any time of year. I’ve tweaked it here and there over time, adding things I had on hand—like swapping in some fresh herbs or tossing in a handful of spinach for extra nutrition. It’s super adaptable! So, grab your favorite pot and let’s get cooking! I promise this Chicken and Wild Rice Soup will become a beloved meal in your household, too.
Preparing Chicken and Wild Rice Soup
Ingredients
- ½ cup unsalted butter
- 4 large carrots, chopped
- 2-3 celery stalks, chopped
- 1 medium yellow onion, diced
- 2-3 cloves of garlic, minced
- 1 ½ cups wild rice, rinsed and drained
- ⅓ cup all-purpose flour
- 8 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 1 pre-cooked rotisserie chicken, shredded (about 3-4 cups)
- 2 cups heavy cream
- Salt and pepper to taste
Directions
Begin by melting the butter in a large Dutch oven over low heat. Once it’s fully melted, add the chopped carrots, celery, and onion. Season lightly with salt and pepper, and sauté over medium heat until the vegetables are tender, which should take about 5 minutes.
Next, add in the minced garlic along with the wild rice and flour. Stir everything together and allow it to cook for a couple of minutes; this will help toast the rice and eliminate the raw taste of the flour.
After that, slowly pour in the chicken broth while stirring continuously to prevent clumps. Add in the thyme and sage, then bring everything to a gentle simmer. Cover the pot and let it simmer for about 40-45 minutes or until the rice is almost tender.
Finally, stir in the shredded rotisserie chicken and heavy cream. Keep everything on the heat for another 5-10 minutes until warmed through and the rice has fully cooked. Taste it and adjust the seasoning if needed. Serve it hot and enjoy the delightful warmth!
Storing Suggestion
This Chicken and Wild Rice Soup stores well in the refrigerator for up to four days in an airtight container. If you want to keep it longer, consider freezing it in individual portions. Just be sure to let it cool completely before freezing to maintain the best texture and flavor.
Cooking Tips
If you’re looking to enhance the flavor, consider adding a splash of lemon juice just before serving. You can also use leftover rotisserie chicken or even turkey. For a lighter version, replace heavy cream with half-and-half or evaporated milk.
Serving Suggestions
This hearty soup is perfect on its own or paired with a side of crusty bread for dipping. A fresh green salad with a light vinaigrette can also complement the richness of the soup beautifully. For a cozy finish, serve alongside a hot cup of herbal tea.
Ingredient Substitutions
If you’re out of wild rice, brown rice or quinoa can be used as alternatives. For a dairy-free version, substitute the heavy cream with coconut milk or a non-dairy creamer. You can also replace rotisserie chicken with grilled or baked chicken for a homemade touch.
Seasonal Variations
During the summer, consider adding fresh vegetables like zucchini or corn, which will brighten the soup. In the fall, incorporate pumpkin puree for a creamy texture and a hint of sweetness.
Allergen Information
This recipe contains dairy and gluten. If you need a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend. Also, feel free to replace heavy cream with a lactose-free cream alternative for those with dairy sensitivities.
FAQ
Can I make this soup ahead of time?
Absolutely! This soup can be made in advance and stored in the refrigerator for up to four days. Many people find that the flavors actually deepen and improve after a day or two, making it a great option for meal prep.
How do I reheat the soup?
To reheat the soup, simply warm it on the stove over low heat, stirring occasionally. You may want to add a little extra broth to loosen it up, as rice tends to absorb liquid as it sits. Stir well to ensure even heating.
Can I freeze Chicken and Wild Rice Soup?
Yes, this soup freezes beautifully! Allow it to cool completely before transferring it to freezer-safe containers. It will stay fresh for about three months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop.
What if I don’t have wild rice?
If wild rice is not available, brown rice or quinoa is a good substitute. Keep in mind that cooking times may vary as these grains have different cooking requirements, so adjust accordingly to ensure they are tender.
Can I add more vegetables?
Definitely! Feel free to mix in other vegetables such as spinach, peas, or mushrooms. Just make sure to add them in at a time when they’ll have enough cooking time to soften but not become mushy.
Is this soup spicy?
This Chicken and Wild Rice Soup is mildly seasoned and not spicy. However, if you prefer a kick, consider adding a pinch of red pepper flakes or freshly cracked black pepper when cooking for added heat.
Chicken and Wild Rice Soup
Ingredients
- ½ cup unsalted butter
- 4 large carrots peeled and chopped
- 2-3 stalks celery chopped
- 1 medium yellow onion chopped
- 2-3 cloves garlic minced
- 1 ½ cups wild rice thoroughly rinsed and drained
- ⅓ cup all-purpose flour
- 8 cups chicken stock (2 quarts)
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 1 rotisserie chicken shredded (around 3-4 cups)
- 2 cups heavy cream
- Salt and pepper to taste
Instructions
- In a big Dutch oven, melt the butter on low heat. Once it’s melted, toss in the carrots, celery, and onion. Sprinkle with a little salt and a few cracks of pepper, cooking over medium heat until the veggies soften, about 5 minutes.
- Add in the garlic, wild rice, and flour. Stir everything together and let it cook for 1-2 minutes to lightly toast the rice and cook the flour.
- Gradually pour in the chicken stock while stirring continuously. Toss in the herbs and bring the mix to a simmer. Cover and let it simmer for 40-45 minutes until the rice is almost cooked through.
- Stir in the shredded chicken and heavy cream; continue cooking until everything is warmed through and the rice is tender, about another 5-10 minutes.
- Taste and season with salt and pepper before serving. Enjoy this comforting dish with loved ones!
