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Chicken Wild Rice Soup Recipe

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★★★★★

4.4 from 101 reviews

This comforting Chicken Wild Rice Soup combines tender shredded chicken, nutty wild rice blend, and fresh vegetables simmered in a fragrant broth flavored with thyme and rosemary. Finished with a creamy roux made from olive oil, gluten-free flour, and almond milk, this soup is hearty, filling, and perfect for a cozy meal. You can prepare it easily in a slow cooker or on the stovetop, making it versatile for any kitchen setup.

Ingredients

Scale

Soup Base

  • 1 cup wild rice blend (uncooked)
  • 1 lb boneless skinless chicken breast
  • 5 cloves garlic, minced
  • 1 cup yellow onion, chopped
  • ¾ cup celery, chopped
  • ¾ cup carrots, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 teaspoons sea salt (plus more to taste)
  • 2 bay leaves
  • 6 cups low sodium chicken broth
  • 2 cups water (or additional chicken broth)

Roux (Creamy Thickener)

  • ¼ cup olive oil (or butter, ghee, or vegan butter)
  • ½ cup gluten-free all-purpose flour (or regular all-purpose flour)
  • 1 cup unsweetened almond milk (or oat milk)

Seasoning & Garnish

  • Freshly ground pepper, to taste
  • Fresh thyme for garnish (optional)

Instructions

  1. Prepare Ingredients: Rinse the wild rice blend thoroughly under running water to remove any impurities. Gather and chop all vegetables and mince the garlic.
  2. Load Slow Cooker: Place the rinsed wild rice, whole chicken breasts, minced garlic, chopped onions, celery, carrots, dried thyme, dried rosemary, sea salt, bay leaves, chicken broth, and water into the slow cooker. Stir gently to combine the ingredients.
  3. Cook Soup Slow Cooker: Cover the slow cooker and cook on high for 3-4 hours or on low for 7-8 hours, allowing the chicken to cook thoroughly and the rice to absorb the flavors.
  4. Shred Chicken: About 30 minutes before the end of cooking, carefully remove the chicken breasts from the slow cooker. Allow to cool slightly, then shred into small pieces using two forks.
  5. Return Chicken: Remove the bay leaves from the slow cooker, add the shredded chicken back to the soup, and stir to incorporate.
  6. Make Roux: In a saucepan over medium heat, melt the olive oil (or butter/ghee). Add the gluten-free flour and cook while whisking continuously for about 1 minute to avoid lumps and cook out the raw flour taste.
  7. Add Milk to Roux: Gradually whisk in the unsweetened almond milk, continuing to whisk until the mixture is smooth and thickens to a creamy consistency.
  8. Combine and Season: Pour the creamy roux mixture into the slow cooker. Stir well to combine. If the soup is too thick, add extra water or almond milk to adjust your desired consistency. Taste and add more salt and pepper if needed.
  9. Garnish and Serve: Ladle the soup into bowls, garnish with fresh thyme if desired, and serve hot.
  10. Alternative Stovetop Method – Cook Rice: Cook the wild rice according to package instructions separately and set aside.
  11. Sauté Vegetables: Heat 2 tablespoons of oil, butter or ghee in a large pot or Dutch oven over medium heat. Add chopped onions, carrots, and celery; sauté for 5-6 minutes until softened. Add minced garlic and sauté 1 additional minute.
  12. Add Herbs and Seasoning: Stir in dried thyme, rosemary, salt, and bay leaves until vegetables are evenly coated with the herbs.
  13. Add Liquids and Chicken: Pour in chicken broth and water, then add raw chicken breasts. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes or until the chicken is fully cooked.
  14. Shred Chicken and Combine: Remove cooked chicken breasts, shred with two forks, then add shredded chicken and cooked wild rice back into the pot.
  15. Prepare Roux for Stovetop: In a separate saucepan, melt ¼ cup oil or butter over medium heat. Add flour and cook for 1 minute while whisking continuously. Gradually whisk in almond milk, stirring until smooth and thickened.
  16. Finish Soup: Add the creamy roux mixture to the pot with soup. Stir thoroughly, adjust consistency with water or milk if needed. Season with salt and pepper to taste. Garnish with fresh thyme and serve hot.

Notes

  • You can substitute chicken breast with chicken thighs for a richer flavor.
  • The recipe is adaptable to gluten-free by using gluten-free flour for the roux and ensuring broth is gluten-free.
  • Adjust seasoning at the end to suit your taste preferences.
  • Leftovers store well refrigerated for up to 3 days or can be frozen for up to 2 months.
  • For a vegan version, omit chicken and use vegetable broth with plant-based protein alternatives.
  • If using an instant pot, you could adapt by sautéing veggies, adding ingredients, and pressure cooking for approx 25 minutes.

Keywords: chicken wild rice soup, slow cooker soup, gluten-free soup, creamy chicken soup, wild rice recipe, hearty soup

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