Creamy Chicken and Wild Rice Soup
This Creamy Chicken and Wild Rice Soup transforms simple ingredients into a comforting masterpiece that defies the notion that truly satisfying soups require hours of simmering. Perfect for chilly evenings when you crave something hearty yet refined, this creamy chicken and wild rice soup combines tender chicken pieces, nutty wild rice, and a velvety broth that will transport you straight to comfort food heaven.
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Small Saucepan
- Measuring Cups and Spoons
- Whisk
- Slotted Spoon
Ingredients
Soup Base
- 2 tablespoons olive oil
- 4 slices bacon diced (substitute turkey bacon for a lighter option)
- 1 medium onion finely diced
- 2 medium carrots diced into 1/4-inch pieces
- 2 stalks celery thinly sliced
- 3 cloves garlic minced (or 1 tablespoon garlic paste)
- 1 pound boneless, skinless chicken breasts cubed
- 6 cups low-sodium chicken broth
- 1 cup wild rice blend rinsed
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1/2 teaspoon freshly ground black pepper
Creamy Element
- 2 tablespoons butter
- 3 tablespoons all-purpose flour substitute gluten-free flour blend if needed
- 1 cup heavy cream can use evaporated milk for a lighter version
Finishing Touches
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley chopped
- salt to taste
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon and cook until crispy, about 5-6 minutes. Remove half the bacon with a slotted spoon and set aside for garnish, leaving the flavorful drippings in the pot.
- Add the diced onion, carrots, and celery to the pot with the bacon drippings. Cook until the vegetables have softened but not browned, about 5-7 minutes. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add the cubed chicken to the pot and cook until the exterior turns white, about 3-4 minutes. Sprinkle in the dried thyme, rosemary, black pepper, and bay leaves. Allow the herbs to toast slightly, releasing their essential oils.
- Pour in the chicken broth and add the rinsed wild rice blend. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for approximately 35-40 minutes, or until the rice is tender but still maintains a slight bite.
- In a separate small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 1-2 minutes until it smells slightly nutty but hasn't browned. Slowly whisk in 1 cup of the hot broth from your soup pot, then gradually add the heavy cream, continuing to whisk until smooth and slightly thickened.
- Pour the creamy mixture back into the soup pot, stirring gently to incorporate. Add the fresh lemon juice and continue to simmer for 5 minutes, allowing the soup to thicken slightly. Remove bay leaves, stir in fresh parsley, and adjust seasoning with salt as needed.
- Allow the soup to rest for 5-10 minutes before serving. Serve in warmed bowls garnished with the reserved crispy bacon bits and additional fresh parsley if desired.
Notes
For a dairy-free option, substitute the heavy cream with full-fat coconut milk and use dairy-free butter.
This soup will thicken considerably during storage as the rice continues to absorb liquid – simply thin with additional broth when reheating.
For a time-saving alternative, use pre-cooked rice added in the final 10 minutes of cooking or substitute with rotisserie chicken added toward the end of cooking.
Nutrition
Calories: 385kcalCarbohydrates: 24gProtein: 28gFat: 21gSodium: 420mgFiber: 3gVitamin A: 70IUVitamin C: 15mgCalcium: 8mgIron: 12mg
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