Creamy Chicken Wild Rice Soup

Who doesn't love a bowl of creamy chicken wild rice soup?

This version - my version - is lightened with loads of veggies, chicken and wild rice in a luxurious broth.

It'll become a regular on your cold weather menu, I just know it!

How to make creamy chicken and wild rice soup

Featured Ingredients

• Butter or oil: To saute the vegetables in and act as the fat to make a roux.
• Mirepoix: Onions, carrots and celery plus garlic for all that flavor.
• Chicken breast: Boneless, skinless diced.
• Spices/herbs: Poultry seasoning, mustard powder, celery salt, s/p.
• Flour: A few tablespoons to make a roux that wil thicken the soup.
• Stock: Broth or stock, or make some with bouillon.
• Wild rice: You can use straight-up wild rice or wild rice blend.
• Thyme and bay leaf: To flavor the soup - they will be discarded after simmering.
• Half and half: Just a few tablespoons to make it extra creamy.
• Worcestershire: This will add so so much flavor, but it is optional.

Step-by-Step Instructions

1. In a Dutch oven or stock pot, heat olive oil to medium.
2. Add onion, carrots and celery and cook 7-8 minutes or until soft. 
3. Add the diced chicken breast and cook until slightly browned on the outside.
4. Stir in garlic, poultry seasoning, salt, mustard powder, celery salt and black pepper.
5. Stir in flour.
6. Add chicken stock and turn heat to medium-high.
7. Bring to a simmer, then add wild rice, thyme sprigs and bay leaves.
8. Reduce heat to low and let simmer, stirring frequently, for 40-50 minutes or until rice is al dente, adding additional stock if mixture gets too thick or starts to stick to the bottom. 
9. Remove the thyme sprigs and bay leaves and discard.
10. Stir in cream or half and half.
11. Add Worcestershire, if using.
12. Taste and adjust seasoning, if necessary.

Recipe Substitutions and Alterations

• For the mirepoix: You can use bagged frozen onions, carrots and/or celery for a shortcut.
• For the chicken: You can use boneless skinless chicken thighs instead of breasts.
• For the stock: You can use stock or broth, and chicken or vegetable will work well.
  • You can also make your own.
• For the half and half: You can use a little heavy cream or a little bit of evaporated milk.

Nutrition Considerations

• To make it gluten free: Use gluten free all-purpose flour for the roux.
  • If using Worcestershire, be sure it's gluten free (as well as all other ingredients you use).
• To make it dairy free: Skip the half and half or cream.
• To make it nut free: This recipe does not contain nuts.
  • Be sure all ingredients are nut free.
• To make it egg free: This recipe does not contain egg.

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Creamy Chicken Wild Rice Soup

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A lightened-up version of creamy chicken and wild rice soup with loads of veggies, chicken and wild rice in a luxurious broth.

• Author: Julie Andrews
• Prep Time: 20 min
• Cook Time: 45 min
• Total Time: 1 hr 5 min
• Yield: Serves 8
• Category: Soup
• Method: Stove-Top
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 4 tablespoons butter or oil
• 1 medium yellow or white onion, peeled and diced
• 2 medium carrots, peeled and diced
• 1 medium stalk celery, diced
• 1 ½ pounds boneless skinless chicken breasts, diced
• 2-3 cloves garlic, peeled and minced
• 2 teaspoons poultry seasoning
• 1-1 ½ teaspoons coarse salt
• 1 teaspoon dried mustard powder
• 1 teaspoon celery salt
• ¾ teaspoon ground black pepper
• 4 tablespoons all-purpose flour
• 5-6 cups unsalted chicken stock*
• 1 cup wild rice or wild rice blend
• 2-3 sprigs fresh thyme
• 2 dried bay leaves
• 3-4 tablespoons heavy cream or half and half
• 1 teaspoon Worcestershire sauce or low sodium soy sauce (optional)

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Instructions

1. In a Dutch oven or stock pot, heat the oil or butter to medium. Add the onion, carrots and celery and cook 7-8 minutes or until soft. 
2. Add the diced chicken breast and cook until slightly browned on the outside.
3. Stir in the garlic, poultry seasoning, salt, mustard powder, celery salt and black pepper. Stir in flour.
4. Add the chicken stock and turn heat to medium-high. Bring to a simmer, then add wild rice, thyme sprigs and bay leaves.  Reduce heat to low and let simmer, stirring frequently, for 40-50 minutes or until rice is al dente, adding additional stock if mixture gets too thick or starts to stick to the bottom. 
5. Remove the thyme sprigs and bay leaves and discard. Stir in the cream or half and half.  Add the Worcestershire or soy sauce, if desired.  Taste and adjust seasoning, if necessary.

Notes

Cooking Tip: Add more or less stock depending on how thick you like your soup. As the soup sits, it will thicken, so you may need to add additional stock.

Nutrition

• Serving Size: ⅛ of recipe
• Calories: 262
• Sugar: 2g
• Sodium: 565mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 111mg