Creamy Chicken Wild Rice Soup Recipe
This Creamy Chicken Wild Rice Soup is a comforting and hearty dish made with tender chicken breasts, a wild rice blend, and a creamy sauce thickened with butter, gluten-free flour, and milk. It features finely chopped carrots, celery, shallots, and a blend of savory herbs, simmered together to create a rich and flavorful soup perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Soup Base
- 1 Tablespoon extra virgin olive oil
- 2 medium carrots (finely chopped, ~1 cup chopped carrots)
- 2 ribs celery (finely chopped)
- 1 shallot or small yellow onion (chopped)
- Salt and pepper, to taste
- 3 cloves garlic (pressed or minced)
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 6 cups chicken stock or broth (plus more for reheating)
Protein and Grain
- 1 lb chicken breasts (~2 chicken breasts, sliced in half)
- 1 cup wild blend rice (uncooked)
Cream Sauce
- 1/2 cup butter (or vegan butter)
- 1/2 cup gluten free flour blend
- 2 cups milk (any kind)
Instructions
- Sauté 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. Sauté the vegetables until tender, about 8-10 minutes. For quicker softening, place a lid over the pot with a splash of stock or water. Then add the garlic, poultry seasoning, and dried thyme, sautéing until very fragrant, about 1-2 minutes.
- Cook Chicken: Pour in the chicken stock or broth and increase heat to high. Cover with a lid and bring to a boil. Add the chicken breast halves to the pot, cover again, and reduce heat to low. Simmer until the chicken is fully cooked through, approximately 10-12 minutes. Remove the chicken breasts, let cool slightly, then chop or shred. Set aside refrigerated until needed.
- Cook Rice: Add the wild rice blend to the pot with the simmering broth. Stir well and cover with a lid. Simmer for 20-30 minutes, stirring occasionally, until the rice is al dente. Cooking time may vary depending on the rice brand.
- Make Cream Sauce: While rice simmers, melt the butter in a small saucepan over medium heat. Sprinkle in the gluten free flour and whisk continuously for 1 minute to form a roux. Gradually drizzle in the milk while whisking to create a smooth sauce. Switch to a spatula and cook, stirring until thick and creamy, about 1-2 minutes. Remove from heat, cover, and set aside.
- Thicken Soup: When the rice is cooked al dente, slowly pour the prepared butter, flour, and milk mixture into the soup pot while whisking constantly to incorporate evenly. Add the shredded chicken back into the soup. Continue cooking for another 5 minutes, stirring frequently, until the soup thickens and the rice is tender. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Remove the pot from heat and let the soup sit for 5-10 minutes to thicken slightly. Serve warm in bowls for a hearty, comforting meal.
Notes
- Use a wild rice blend for added texture and flavor; cooking times may vary depending on the brand.
- For a vegan version, substitute chicken broth with vegetable broth, and use vegan butter and plant-based milk.
- If gluten is not an issue, you can use all-purpose flour instead of gluten free flour blend.
- Adding a lid during vegetable sautéing with a splash of liquid accelerates softening.
- The soup thickens further during resting time off the heat, so adjust consistency accordingly.
Keywords: chicken wild rice soup, creamy chicken soup, gluten free soup, comforting soup, stovetop soup
