Description
A hearty and comforting Chicken and Wild Rice Soup featuring tender chicken breast, a medley of sautéed vegetables, and nutty wild rice simmered in a flavorful chicken broth with fresh thyme and finished with creamy heavy cream. Perfectly balanced and warming for any season.
Ingredients
Soup Base Ingredients
- 3 Tablespoons butter
- 1 cup chopped onion
- 1 cup sliced carrots
- 1 cup chopped celery
- 3 Tablespoons flour
- 2 teaspoons minced garlic
- 6 cups chicken broth or stock, plus more as needed
- 2 teaspoons chopped fresh thyme or 3/4 teaspoon ground thyme, more to taste
- Salt and pepper, to taste
Main Ingredients
- 3/4 cup wild rice blend (preferably Lundberg)
- 1 pound boneless skinless chicken breast
- 1 cup heavy cream, at room temperature
Instructions
- Sauté the Vegetables: In a large pot over medium heat, melt 3 tablespoons of butter. Add the chopped onion, sliced carrots, and chopped celery. Sauté the vegetables for about 3 minutes until they soften, then stir in the minced garlic and cook until the onions become translucent. Sprinkle the flour over the vegetables and stir thoroughly, letting it cook for another minute to form a roux.
- Add Broth and Seasoning: Pour in 6 cups of chicken broth and add the fresh or ground thyme along with a dash of salt and pepper. Stir well to combine and deglaze the bottom of the pot, lifting any browned bits.
- Boil and Simmer with Wild Rice and Chicken: Bring the soup to a boil, then reduce the heat to medium-low. Add the wild rice blend and the whole chicken breasts to the pot. Cover with a lid and let simmer for 35 to 40 minutes, or until the wild rice is almost cooked through. If needed, add 1/2 cup of hot water to thin the soup to your desired consistency.
- Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks while the rice finishes cooking. Adjust seasoning with additional thyme, salt, and pepper to taste.
- Add Cream and Combine: Once the rice is tender, return the shredded chicken to the pot. Slowly stir in the heavy cream to bring a rich, velvety texture to the soup. Heat just until warmed through, being careful not to boil the cream.
- Serve the Soup: Remove the pot from heat and ladle the soup into bowls. Serve immediately while hot for a satisfying meal.
Notes
- You can substitute chicken thighs for a juicier texture if preferred.
- For a lighter version, substitute heavy cream with half-and-half or milk, although cream adds the signature richness.
- Wild rice blends typically include a mix of wild and brown rice for better texture and flavor.
- If the soup becomes too thick after resting, thin with extra chicken broth or water before reheating.
- Fresh thyme is preferred for more vibrant flavor, but dried thyme works well as a substitute.
- This soup stores well and tastes even better the next day after flavors meld.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
