Cream Of Chicken And Wild Rice Soup Recipe

There’s something undeniably comforting about a bowl of creamy soup, especially when it’s packed with rich flavors and textures that make every spoonful feel like a warm hug. One soup that perfectly fits this description is Cream of Chicken and Wild Rice Soup. This hearty dish is the kind of meal you crave on a cold day, when you’re in need of a pick-me-up or simply want to indulge in a rich, velvety bowl of goodness.

What makes this soup stand out from other cream-based soups is its perfect balance between the creamy base and the wholesome, nutty wild rice. With the savory taste of chicken, the earthiness of mushrooms, and a medley of fresh herbs and spices, it’s a dish that feels both luxurious and comforting at the same time.

But here’s the best part: it’s incredibly easy to make, and you can whip up a large pot to feed a crowd or have enough leftovers to enjoy throughout the week. Whether you’re a seasoned chef or someone just looking to try their hand at homemade soups, this recipe will easily become a favorite in your kitchen.

Cream Of Chicken And Wild Rice Soup Recipe

Let’s dive right into the recipe, starting with all the ingredients you’ll need to make this creamy chicken and wild rice masterpiece. This soup isn’t just about throwing a bunch of ingredients together – it’s about layering flavors and textures that come together in the most satisfying way.

Ingredients Needed

• Chicken Breast (Boneless, Skinless)

  • About 2 cups of cooked chicken, shredded or diced. You can use rotisserie chicken for a quicker alternative, or cook your own and season it for extra flavor.

• Wild Rice

  • Wild rice adds an earthy, chewy texture to the soup. It’s the perfect complement to the creamy broth. About 1 cup of wild rice, rinsed, should do the trick.

• Carrots

  • Freshly chopped carrots add sweetness and color to the soup. Around 2 medium-sized carrots, diced, will help give the soup that vibrant touch.

• Celery

  • Celery adds a mild, savory crunch. You’ll need 2 stalks, chopped.

• Onion

  • A medium yellow onion, chopped. It forms the base of the soup’s flavor and gives that deep, savory taste.

• Garlic

  • 3 cloves, minced. Garlic adds that unmistakable aromatic depth to the broth.

• Mushrooms

  • 1 cup of sliced mushrooms, preferably cremini or white mushrooms. They add an umami flavor that pairs beautifully with the chicken and rice.

• Chicken Broth

  • 4 cups of low-sodium chicken broth. It’s the base of the soup, so make sure you use a good-quality one. Homemade broth is always ideal, but store-bought works well, too.

• Heavy Cream

  • About 1 ½ cups of heavy cream or half-and-half, depending on your preference for richness. This is what will make the soup wonderfully creamy.

• Butter

  • 2 tablespoons, used to sauté the vegetables. Butter adds a rich, velvety texture to the soup.

• Flour

  • ¼ cup of all-purpose flour, which is essential for thickening the soup without making it too gloopy.

• Bay Leaves

  • 2 bay leaves, which will infuse the soup with a subtle, herbal fragrance.

• Thyme

  • 1 teaspoon of dried thyme, or a few sprigs of fresh thyme if you have it on hand.

• Salt And Pepper

  • To taste. These are the building blocks of flavor, so don’t skip out on seasoning! Adjust as you go for the perfect balance.

Cooking Instructions

1. Prepare The Chicken And Rice

   • If you’re using uncooked chicken, season both sides with salt and pepper. Sear it in a large pot with a bit of olive oil until it’s fully cooked (about 5-7 minutes per side). Remove, let it rest, and then shred or dice it.
   • Cook the wild rice according to package instructions (typically it will take about 40-45 minutes), or use leftover cooked rice if you’re short on time.

2. Sauté The Vegetables

   • In the same pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
   • Add the garlic and sliced mushrooms and cook for another 3-4 minutes, until the mushrooms are tender and releasing their moisture.

3. Make The Roux

   • Sprinkle the flour over the sautéed vegetables, stirring constantly for about 1-2 minutes. This helps create a base for your creamy soup, thickening it as it simmers.

4. Add The Broth And Seasonings

   • Slowly pour in the chicken broth, stirring to combine with the roux. Add the bay leaves and thyme, then bring the mixture to a simmer. Let it cook for about 15 minutes, stirring occasionally.

5. Add The Rice And Chicken

   • Once the soup has thickened slightly, add the cooked wild rice and shredded chicken. Stir everything together and let it simmer for another 5-10 minutes, allowing the flavors to meld.

6. Add The Cream

   • Pour in the heavy cream and continue to simmer for another 5 minutes. Taste the soup, and season with salt and pepper as needed.

7. Serve

   • Remove the bay leaves and serve the soup hot, garnished with fresh parsley if desired. A side of warm, crusty bread makes it even better!

Ingredient Insights

• Wild Rice: Unlike regular rice, wild rice is actually a grass seed, not a true rice grain. It has a hearty, nutty flavor and a chewy texture that stands out in soups like this. It’s a great source of fiber and has a lower glycemic index compared to white rice.
• Chicken: Opt for boneless, skinless chicken breasts for lean protein, or use thighs for a richer flavor. If you’re short on time, a rotisserie chicken is a perfect shortcut that adds depth without extra effort.
• Heavy Cream vs. Half-and-Half: Heavy cream will give the soup a thicker, richer texture, while half-and-half (a mix of cream and milk) will create a lighter, but still creamy, base. The choice is yours based on how indulgent you want the soup to be.
• Mushrooms: Mushrooms bring an umami depth that’s hard to beat. They have a natural savory quality that pairs well with the creaminess of the broth. If you’re a mushroom fan, consider adding more for an even richer flavor.

Expert Tips

• Customize the Rice: If you can’t find wild rice or prefer something else, you can substitute it with brown rice, quinoa, or even farro. Just be sure to adjust the cooking times since these grains cook at different rates.
• Add Some Heat: If you like a bit of spice, consider adding a pinch of red pepper flakes to the base, or finish the soup with a dash of hot sauce for a gentle kick.
• Use a Slow Cooker: To make the process even easier, you can cook this soup in a slow cooker. Just add everything (except for the cream and rice) and cook on low for 6-7 hours. Add the rice and cream in the final 30 minutes for a creamy, comforting result.
• Make it Gluten-Free: Substitute the flour with a gluten-free thickener, like cornstarch or a gluten-free flour blend, and ensure your chicken broth is certified gluten-free.

Recipe Variations

• Vegetarian Version: Omit the chicken and replace it with extra mushrooms, or add in some plant-based protein like tofu or tempeh for added texture.
• Dairy-Free: Substitute the heavy cream with coconut milk or another plant-based cream, and use a dairy-free butter substitute. For a creamy texture, you can also blend some cauliflower and add it to the soup.
• Different Grains: As mentioned, if wild rice isn’t your thing, feel free to experiment with other grains like brown rice, quinoa, or barley. Each brings its own flavor and texture to the soup.

Final Words

This Cream of Chicken and Wild Rice Soup is more than just a meal – it’s an experience. It’s a symphony of flavors that dance together, providing you with a hearty and satisfying bowl of comfort. The richness of the cream, the earthiness of the wild rice, and the savory depth of the chicken make for a satisfying combination that’s perfect for any occasion.

Whether you’re preparing it on a lazy Sunday afternoon or bringing it to a gathering, this soup has the ability to bring people together and warm them from the inside out. It’s a meal that evokes memories of family dinners, cozy kitchens, and moments of contentment.