This creamy chicken wild rice soup, loaded with vegetables is a quick, easy and utterly satisfying cold weather fare. Serve it with our quick No Knead Bread.
I know I’ve been sharing many soups lately. Forgive me but it’s cold outside and we all need extra comfort at the moment. Plus I’ve been getting requests from you for more soup recipes and I am nothing if not obliging.
Creamy Soup Recipes
I grew up on soups but I haven’t discovered the beauty of creamy soups until I moved to the US for university in the late 90s. Up to that point soups were brothy and were eaten strictly for lunch. They were also something you endured rather than enjoyed.
This creamy soup with tender chunks of chicken breast and wild rice blew my mind and completely changed my attitude towards soups in general. Eating soup was no longer a chore but an indulgence!
How to Make Chicken Wild Rice Soup
Even though I lost the recipe for chicken wild rice soup from my university days, I still remembered the taste. So I decided to recreate it and share it with you.
Like all soups this one is easy to make! No special skills necessary. My 14 year old daughter makes it and she has limited cooking experience.
We start by gently cooking some mirepoix in butter over low heat. A classic vegetable mix of carrots, onions and celery, which serves as the base for many soup recipes.
This step bring out the sweetness in the vegetables. The famous trio adds much flavour to the soup along with a bay leaf, thyme and a clove of garlic.
Once the base is ready, we add our chicken breasts or thighs, wild rice and chicken stock. After the chicken and rice are cooked, add in cream and roux to thicken the soup.
Roux is another classic French technique, which is used as a thickener for sauces. Despite the French name, it’s very easy to make. Simply mix flour and butter in equal parts by weight, stir into the liquid and watch your soup thicken as it bubbles away.
Although not necessary I love adding a handful of fresh spinach or kale to this soup. It adds a nice colour, not mention the nutritional value!
- It takes nearly an hour for the soup to be done from start to finish. So make sure you cut your vegetables thickly, so they don’t cook too fast and turn mushy.
- Yes, you can make this soup dairy free. I recommend replacing butter with olive oil and cream with either soy or oat milk or cream.
- Stir in spinach just before you take the soup off the heat. It only needs 1-2 minutes to wilt. However, if you are using kale, add it 5 minutes before the soup is done.
- You can replace thyme with rosemary and wild rice with regular long grain rice but not quick cooking rice.
More Creamy Soup Recipes:
- Instant Pot Cheesy Potato Soup
- Hearty Turkey Stew
- Cream of Broccoli Soup with Gouda
- Classic Cream of Mushroom Soup
- 1 tbsp butter
- 2 stalks celery sliced
- 2 carrots sliced
- 1 onion chopped
- 1 clove garlic
- 3-4 sprigs fresh thyme or 1 tsp dried thyme
- 1 bay leaf
- salt and pepper to taste
- 2 chicken breasts
- 100g/2/3 cup wild rice or long grain rice
- 1.5 litre/ 6 cups chicken stock
- 250ml/ 1 cup double/heavy cream
- 3 tbsp butter melted
- 3 tbsp flour
- 10g/1 cup fresh spinach
- Heat the butter and cook the chopped celery, carrots and onion for 5-7 minutes over low heat, then add garlic and thyme and cook for 30 seconds longer.
- Add the chicken stock, one bay leaf, a pinch of salt and pepper, chicken breasts, wild rice and bring to a boil. Then lower the heat and simmer for 45 minutes until the rice is tender. Take the chicken breasts out and shred with two forks , then add it back to the soup together with the heavy cream.
- Make the roux by mixing melted butter with the flour, then stir it into the soup, bring to a gentle boil and let the soup simmer for a few minutes until it thickens, stir in spinach if using. Add salt and pepper to taste and take it off the heat.