Print

Creamy Chicken Wild Rice Soup Recipe

Print Recipe

★★★★★

4.5 from 64 reviews

This creamy chicken wild rice soup combines tender chicken breasts, wholesome wild rice blend, and sautéed vegetables in a rich, velvety broth finished with a smooth milk-based sauce thickened with gluten-free flour. Perfectly comforting and hearty, this soup offers a delightful balance of savory flavors and creamy texture, ideal for chilly days or anytime you crave a satisfying bowl of soup.

Ingredients

Scale

Vegetables & Aromatics

  • 2 medium carrots, finely chopped (~1 cup)
  • 2 ribs celery, finely chopped
  • 1 shallot or small yellow onion, chopped
  • 3 cloves garlic, pressed or minced

Proteins & Grains

  • 1 lb chicken breasts (~2 breasts, sliced in half)
  • 1 cup wild blend rice

Liquids & Fats

  • 1 Tablespoon extra virgin olive oil
  • 6 cups chicken stock or broth (plus more for reheating)
  • 1/2 cup butter (or vegan butter)
  • 2 cups milk (any kind)

Seasonings & Thickener

  • Salt and pepper, to taste
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 cup gluten free flour blend

Instructions

  1. Saute veggies: Heat the extra virgin olive oil in a Dutch oven or large soup pot over medium heat. Add the chopped carrots, celery, and shallots or onions. Season with salt and pepper, then sauté until the vegetables are tender, about 8-10 minutes. To speed up softening, you can place a lid on the pot with a splash of stock or water. Add the garlic, poultry seasoning, and dried thyme and sauté for 1-2 minutes until very fragrant.
  2. Cook chicken: Pour the chicken stock or broth into the pot and increase heat to high. Cover with a lid and bring the liquid to a boil. Once boiling, add the chicken breast halves, replace the lid, then reduce heat to low and simmer for 10-12 minutes until the chicken is cooked through. Remove the chicken breasts, let cool slightly, then chop or shred. Store in a bowl and refrigerate until ready to add back into the soup.
  3. Cook rice: Add the wild rice blend to the pot with the simmering broth and vegetables. Stir to combine, cover with a lid, and simmer until the rice is al dente, typically 20-30 minutes depending on the rice brand, stirring occasionally to prevent sticking.
  4. Cook sauce: With about 10 minutes left for the rice to cook, melt the butter in a small saucepan over medium heat. Sprinkle in the gluten-free flour and whisk continuously, cooking for 1 minute. Slowly drizzle in the milk while whisking to create a smooth sauce. Switch to stirring with a spatula and cook until the sauce thickens and becomes creamy, about 1-2 minutes. Remove from heat, cover, and set aside.
  5. Thicken soup: Once the rice is tender and al dente, gradually stream the prepared butter-flour-milk sauce into the soup while whisking constantly to avoid lumps. Add the shredded chicken back into the pot. Cook for an additional 5 minutes, stirring frequently, until the soup thickens nicely and the rice is fully tender. Adjust seasoning with salt and pepper as needed. Remove from heat and let the soup sit for 5-10 minutes to thicken slightly before serving.

Notes

  • Use a wild rice blend that you prefer; cooking times may vary, so adjust accordingly.
  • The gluten-free flour blend acts as a thickener; regular flour can be substituted if not avoiding gluten.
  • Milk type can be dairy or plant-based according to your preference or dietary needs.
  • For a vegan version, substitute chicken stock with vegetable broth and use vegan butter and plant-based milk, and omit chicken or use a plant-based protein.

Keywords: creamy chicken wild rice soup, gluten free chicken soup, wild rice chicken, comforting chicken soup, stovetop soup

Find it online: https://zestywithzane.com/creamy-chicken-wild-rice-soup-recipe/