Description
This comforting chicken and wild rice soup is rich, creamy, and packed with flavor. Tender shredded chicken, earthy wild rice, and a velvety broth make this the perfect cozy meal for chilly days. Made with simple ingredients like rotisserie chicken, fresh vegetables, and aromatic herbs, this one-pot soup is easy to prepare and tastes even better the next day!
Ingredients
Scale
- ½ cup unsalted butter
- 4 large carrots, peeled and diced
- 2–3 celery stalks, diced
- 1 medium yellow onion, diced
- 2–3 cloves garlic, minced
- 1 ½ cups wild rice, 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 (about 3–4 cups)
- 2 cups heavy cream
- Salt and pepper to taste
Optional Garnishes:
- Fresh parsley or thyme
- Cracked black pepper
- Grated Parmesan cheese
Instructions
-
Prepare the Vegetables:
- Peel and dice the carrots.
- Dice the celery and onion.
- Mince the garlic cloves.
-
Sauté the Vegetables:
- In a large pot, melt the butter over medium heat.
- Add the diced carrots, celery, and onion. Sauté for 5-7 minutes until the vegetables begin to soften.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
-
Add the Wild Rice:
- Stir in the wild rice, ensuring it is well mixed with the sautéed vegetables.
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Make the Soup Base:
- Sprinkle the flour over the mixture, stirring well to coat everything evenly.
- Cook for 2-3 minutes to remove the raw flour taste.
-
Add Broth and Seasonings:
- Gradually pour in the chicken stock while stirring continuously to prevent lumps.
- Add the dried thyme and sage. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low and let it simmer for 45-50 minutes, or until the wild rice is tender.
-
Add Chicken and Cream:
- Stir in the shredded rotisserie chicken.
- Pour in the heavy cream and mix well.
- Continue to simmer the soup for another 10-15 minutes, allowing the flavors to meld together.
-
Season and Serve:
- Taste the soup and season with salt and pepper as needed.
- If the soup is too thick, add more chicken stock or water to reach your desired consistency.
- Ladle the hot soup into bowls and serve warm, garnished with fresh herbs or cracked black pepper.
Notes
- For a Thicker Soup: Let it simmer longer, or add an extra tablespoon of flour.
- For a Lighter Version: Swap heavy cream for half-and-half or whole milk.
- Gluten-Free Option: Use gluten-free flour or skip the flour entirely.
- Make it Dairy-Free: Use coconut milk or cashew cream instead of heavy cream.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American