DisclaimerTerms Of UseGDPR PolicyCookie Policy

Recipesure

Creamy Chicken & Wild Rice Soup Perfect for Dinner

by
- 1 lb boneless, skinless chicken thighs or breasts, diced - 1 cup wild rice, rinsed and drained - 6 cups chicken broth - 1 cup heavy cream - 1 medium onion, chopped - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 cup mushrooms, sliced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 2 tablespoons olive oil - 2 tablespoons fresh parsley, chopped (for garnish) When I make Creamy Chicken & Wild Rice Soup, I focus on fresh ingredients. The chicken thighs provide rich flavor and tenderness. Wild rice adds a nice nutty taste and chewy texture. I always use homemade chicken broth for depth. Heavy cream brings a smooth, rich finish. In the vegetable department, I use basic staples. Chopped onions and minced garlic create a strong aromatic base. Carrots and celery add natural sweetness and crunch. Sliced mushrooms bring umami and earthiness. For seasonings, I stick to dried thyme and rosemary. They give warmth and aroma. Salt and pepper are essential for balancing flavors. I love to cook with olive oil for its health benefits. Lastly, fresh parsley brightens the dish and adds color when garnishing. Using these ingredients makes the soup hearty and comforting. It's perfect for a cozy dinner or sharing with friends. - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Add 1 pound of diced chicken and season with salt and pepper. - Cook the chicken for about 5-7 minutes until it turns brown on all sides. - Add 1 chopped onion, 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks to the pot. - Sauté these for 5 minutes until the veggies soften. - Stir in 1 cup of sliced mushrooms and cook for another 3 minutes. The mushrooms will start to release moisture. - Now, add 1 cup of rinsed wild rice to the pot. - Pour in 6 cups of chicken broth and sprinkle 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. - Bring this mixture to a boil. - Once boiling, reduce the heat to low and cover the pot. - Let it simmer for 30-35 minutes until the wild rice is tender. - Remove from heat and stir in 1 cup of heavy cream. Adjust the seasoning with salt and pepper as needed. - Allow the soup to sit for a few minutes before serving. This helps it thicken nicely. - Use a heavy-bottomed pot for even heat distribution. This helps cook the soup nicely. - To avoid overcooking the rice, check it at the 30-minute mark. The wild rice should be tender but still have a slight bite. If it’s too soft, reduce cooking time next time. - Add fresh herbs, like dill or basil, for a bright taste. They can lift the flavors. - For a spicier kick, toss in a pinch of red pepper flakes or a chopped jalapeño. This adds depth to your soup. - Serve the soup in deep bowls. Garnish with fresh parsley and a twist of black pepper for color. - A side of crusty bread pairs perfectly. It adds texture and helps soak up the creamy goodness of the soup. {{image_2}} You can switch the chicken for turkey or rotisserie chicken. This change saves time and adds new flavors. For a vegetarian version, use mushrooms and plant-based chicken. You can also add beans for protein. The soup will remain hearty and delicious. If you want a different texture, try quinoa or barley instead of wild rice. Quinoa cooks faster, so check it after 15 minutes. Barley takes longer, about 40 minutes. Adjust the cooking time based on the grain you choose. Each grain brings its own taste and nutrition. Incorporate seasonal vegetables like zucchini, peas, or sweet corn for extra flavor. These veggies add freshness and color. For holidays, consider adding pumpkin or butternut squash. It changes the taste and makes the soup festive. You can adapt this soup for any season or celebration. To store leftover soup, let it cool first. Use airtight containers for the best results. Divide the soup into smaller portions. This makes it easy to reheat later. Glass or plastic containers work well. Make sure the lids fit tightly to keep air out. Label each container with the date. This helps you keep track of freshness. Freezing the soup is a great option. First, let it cool completely. Then, use freezer-safe containers or bags. Remove as much air as possible. This prevents freezer burn and keeps the soup tasty. When you want to eat it, thaw it overnight in the fridge. For quick thawing, place the bag in cold water. Reheat on the stove over low heat or in the microwave until hot. In the fridge, the soup lasts about 3 to 4 days. If frozen, it can last up to 3 months. Always check for signs of spoilage before eating. If it smells off or looks strange, throw it out. Enjoy your creamy chicken and wild rice soup fresh and tasty! You can serve several tasty sides with this soup. Here are some great ideas: - Crusty bread for dipping - A fresh green salad with a light dressing - Garlic bread for extra flavor - Steamed vegetables for added nutrition - A fruit salad for a sweet touch Each side will add a nice balance to the warmth of the soup. Yes, you can make this soup ahead of time. Here are some tips: - Prepare the soup and let it cool. - Store it in an airtight container in the fridge for up to three days. - Reheat the soup on the stove over low heat. - You can also freeze it for up to three months. Just let it cool completely before freezing. This soup can be gluten-free. Here’s what to know: - The main ingredients are gluten-free, but check the chicken broth label. - Some brands may add gluten, so look for gluten-free options. - If you use wild rice, it is naturally gluten-free. You can thicken the soup without using cream. Here are some options: - Mash some of the cooked wild rice. - Add pureed vegetables like potatoes or carrots. - Use a cornstarch slurry (mix cornstarch with cold water). - Add a bit of cooked quinoa for extra body. These methods will keep your soup thick and creamy. This soup combines chicken, wild rice, and vegetables for a comforting meal. You learned how to prepare and cook each ingredient for the best taste. We discussed tips for enhancing flavor and presentation. You can even modify this recipe with different meats or grains. Remember to store leftovers properly to enjoy later. I hope you find joy in making this delicious soup, creating warm memories at your table.
WANT TO SAVE THIS RECIPE?



Save It

Looking for a warm, filling dinner? Creamy Chicken & Wild Rice Soup is your answer! This comforting dish combines juicy chicken, earthy wild rice, and fresh veggies in a rich, creamy broth. It’s simple to make and perfect for cozy evenings. I’ll guide you step-by-step to create a bowl of goodness everyone will love. Dive in, and let’s make your dinner the highlight of the week!

Ingredients

Main Ingredients

  • 1 lb boneless, skinless chicken thighs or breasts, diced
  • 1 cup wild rice, rinsed and drained
  • 6 cups chicken broth
  • 1 cup heavy cream


Jump to Recipe

Vegetables & Aromatics

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup mushrooms, sliced

Seasonings & Oils

  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley, chopped (for garnish)

When I make Creamy Chicken & Wild Rice Soup, I focus on fresh ingredients. The chicken thighs provide rich flavor and tenderness. Wild rice adds a nice nutty taste and chewy texture. I always use homemade chicken broth for depth. Heavy cream brings a smooth, rich finish.

In the vegetable department, I use basic staples. Chopped onions and minced garlic create a strong aromatic base. Carrots and celery add natural sweetness and crunch. Sliced mushrooms bring umami and earthiness.

For seasonings, I stick to dried thyme and rosemary. They give warmth and aroma. Salt and pepper are essential for balancing flavors. I love to cook with olive oil for its health benefits. Lastly, fresh parsley brightens the dish and adds color when garnishing.

Using these ingredients makes the soup hearty and comforting. It’s perfect for a cozy dinner or sharing with friends.

Step-by-Step Instructions

Preparing the Chicken

  • Heat 2 tablespoons of olive oil in a large pot over medium heat.
  • Add 1 pound of diced chicken and season with salt and pepper.
  • Cook the chicken for about 5-7 minutes until it turns brown on all sides.

Cooking the Vegetables

  • Add 1 chopped onion, 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks to the pot.
  • Sauté these for 5 minutes until the veggies soften.
  • Stir in 1 cup of sliced mushrooms and cook for another 3 minutes. The mushrooms will start to release moisture.

Combining Ingredients

  • Now, add 1 cup of rinsed wild rice to the pot.
  • Pour in 6 cups of chicken broth and sprinkle 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary.
  • Bring this mixture to a boil.

Finishing Touches

  • Once boiling, reduce the heat to low and cover the pot.
  • Let it simmer for 30-35 minutes until the wild rice is tender.
  • Remove from heat and stir in 1 cup of heavy cream. Adjust the seasoning with salt and pepper as needed.
  • Allow the soup to sit for a few minutes before serving. This helps it thicken nicely.

Tips & Tricks

Essential Cooking Tips

  • Use a heavy-bottomed pot for even heat distribution. This helps cook the soup nicely.
  • To avoid overcooking the rice, check it at the 30-minute mark. The wild rice should be tender but still have a slight bite. If it’s too soft, reduce cooking time next time.

Flavor Enhancements

  • Add fresh herbs, like dill or basil, for a bright taste. They can lift the flavors.
  • For a spicier kick, toss in a pinch of red pepper flakes or a chopped jalapeño. This adds depth to your soup.

Presentation Tips

  • Serve the soup in deep bowls. Garnish with fresh parsley and a twist of black pepper for color.
  • A side of crusty bread pairs perfectly. It adds texture and helps soak up the creamy goodness of the soup.

Variations

Ingredient Substitutions

You can switch the chicken for turkey or rotisserie chicken. This change saves time and adds new flavors. For a vegetarian version, use mushrooms and plant-based chicken. You can also add beans for protein. The soup will remain hearty and delicious.

Alternative Grains

If you want a different texture, try quinoa or barley instead of wild rice. Quinoa cooks faster, so check it after 15 minutes. Barley takes longer, about 40 minutes. Adjust the cooking time based on the grain you choose. Each grain brings its own taste and nutrition.

Seasonal Ingredients

Incorporate seasonal vegetables like zucchini, peas, or sweet corn for extra flavor. These veggies add freshness and color. For holidays, consider adding pumpkin or butternut squash. It changes the taste and makes the soup festive. You can adapt this soup for any season or celebration.

Storage Info

Refrigeration Guidelines

To store leftover soup, let it cool first. Use airtight containers for the best results. Divide the soup into smaller portions. This makes it easy to reheat later. Glass or plastic containers work well. Make sure the lids fit tightly to keep air out. Label each container with the date. This helps you keep track of freshness.

Freezing Instructions

Freezing the soup is a great option. First, let it cool completely. Then, use freezer-safe containers or bags. Remove as much air as possible. This prevents freezer burn and keeps the soup tasty. When you want to eat it, thaw it overnight in the fridge. For quick thawing, place the bag in cold water. Reheat on the stove over low heat or in the microwave until hot.

Shelf Life Information

In the fridge, the soup lasts about 3 to 4 days. If frozen, it can last up to 3 months. Always check for signs of spoilage before eating. If it smells off or looks strange, throw it out. Enjoy your creamy chicken and wild rice soup fresh and tasty!

FAQs

What can I serve with Creamy Chicken & Wild Rice Soup?

You can serve several tasty sides with this soup. Here are some great ideas:

  • Crusty bread for dipping
  • A fresh green salad with a light dressing
  • Garlic bread for extra flavor
  • Steamed vegetables for added nutrition
  • A fruit salad for a sweet touch

Each side will add a nice balance to the warmth of the soup.

Can I make this soup in advance?

Yes, you can make this soup ahead of time. Here are some tips:

  • Prepare the soup and let it cool.
  • Store it in an airtight container in the fridge for up to three days.
  • Reheat the soup on the stove over low heat.
  • You can also freeze it for up to three months. Just let it cool completely before freezing.

Is the soup gluten-free?

This soup can be gluten-free. Here’s what to know:

  • The main ingredients are gluten-free, but check the chicken broth label.
  • Some brands may add gluten, so look for gluten-free options.
  • If you use wild rice, it is naturally gluten-free.

How can I thicken the soup without cream?

You can thicken the soup without using cream. Here are some options:

  • Mash some of the cooked wild rice.
  • Add pureed vegetables like potatoes or carrots.
  • Use a cornstarch slurry (mix cornstarch with cold water).
  • Add a bit of cooked quinoa for extra body.

These methods will keep your soup thick and creamy.

This soup combines chicken, wild rice, and vegetables for a comforting meal. You learned how to prepare and cook each ingredient for the best taste. We discussed tips for enhancing flavor and presentation. You can even modify this recipe with different meats or grains. Remember to store leftovers properly to enjoy later. I hope you find joy in making this delicious soup, creating warm memories at your table.

- 1 lb boneless, skinless chicken thighs or breasts, diced - 1 cup wild rice, rinsed and drained - 6 cups chicken broth - 1 cup heavy cream - 1 medium onion, chopped - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 cup mushrooms, sliced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 2 tablespoons olive oil - 2 tablespoons fresh parsley, chopped (for garnish) When I make Creamy Chicken & Wild Rice Soup, I focus on fresh ingredients. The chicken thighs provide rich flavor and tenderness. Wild rice adds a nice nutty taste and chewy texture. I always use homemade chicken broth for depth. Heavy cream brings a smooth, rich finish. In the vegetable department, I use basic staples. Chopped onions and minced garlic create a strong aromatic base. Carrots and celery add natural sweetness and crunch. Sliced mushrooms bring umami and earthiness. For seasonings, I stick to dried thyme and rosemary. They give warmth and aroma. Salt and pepper are essential for balancing flavors. I love to cook with olive oil for its health benefits. Lastly, fresh parsley brightens the dish and adds color when garnishing. Using these ingredients makes the soup hearty and comforting. It's perfect for a cozy dinner or sharing with friends. - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Add 1 pound of diced chicken and season with salt and pepper. - Cook the chicken for about 5-7 minutes until it turns brown on all sides. - Add 1 chopped onion, 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks to the pot. - Sauté these for 5 minutes until the veggies soften. - Stir in 1 cup of sliced mushrooms and cook for another 3 minutes. The mushrooms will start to release moisture. - Now, add 1 cup of rinsed wild rice to the pot. - Pour in 6 cups of chicken broth and sprinkle 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. - Bring this mixture to a boil. - Once boiling, reduce the heat to low and cover the pot. - Let it simmer for 30-35 minutes until the wild rice is tender. - Remove from heat and stir in 1 cup of heavy cream. Adjust the seasoning with salt and pepper as needed. - Allow the soup to sit for a few minutes before serving. This helps it thicken nicely. - Use a heavy-bottomed pot for even heat distribution. This helps cook the soup nicely. - To avoid overcooking the rice, check it at the 30-minute mark. The wild rice should be tender but still have a slight bite. If it’s too soft, reduce cooking time next time. - Add fresh herbs, like dill or basil, for a bright taste. They can lift the flavors. - For a spicier kick, toss in a pinch of red pepper flakes or a chopped jalapeño. This adds depth to your soup. - Serve the soup in deep bowls. Garnish with fresh parsley and a twist of black pepper for color. - A side of crusty bread pairs perfectly. It adds texture and helps soak up the creamy goodness of the soup. {{image_2}} You can switch the chicken for turkey or rotisserie chicken. This change saves time and adds new flavors. For a vegetarian version, use mushrooms and plant-based chicken. You can also add beans for protein. The soup will remain hearty and delicious. If you want a different texture, try quinoa or barley instead of wild rice. Quinoa cooks faster, so check it after 15 minutes. Barley takes longer, about 40 minutes. Adjust the cooking time based on the grain you choose. Each grain brings its own taste and nutrition. Incorporate seasonal vegetables like zucchini, peas, or sweet corn for extra flavor. These veggies add freshness and color. For holidays, consider adding pumpkin or butternut squash. It changes the taste and makes the soup festive. You can adapt this soup for any season or celebration. To store leftover soup, let it cool first. Use airtight containers for the best results. Divide the soup into smaller portions. This makes it easy to reheat later. Glass or plastic containers work well. Make sure the lids fit tightly to keep air out. Label each container with the date. This helps you keep track of freshness. Freezing the soup is a great option. First, let it cool completely. Then, use freezer-safe containers or bags. Remove as much air as possible. This prevents freezer burn and keeps the soup tasty. When you want to eat it, thaw it overnight in the fridge. For quick thawing, place the bag in cold water. Reheat on the stove over low heat or in the microwave until hot. In the fridge, the soup lasts about 3 to 4 days. If frozen, it can last up to 3 months. Always check for signs of spoilage before eating. If it smells off or looks strange, throw it out. Enjoy your creamy chicken and wild rice soup fresh and tasty! You can serve several tasty sides with this soup. Here are some great ideas: - Crusty bread for dipping - A fresh green salad with a light dressing - Garlic bread for extra flavor - Steamed vegetables for added nutrition - A fruit salad for a sweet touch Each side will add a nice balance to the warmth of the soup. Yes, you can make this soup ahead of time. Here are some tips: - Prepare the soup and let it cool. - Store it in an airtight container in the fridge for up to three days. - Reheat the soup on the stove over low heat. - You can also freeze it for up to three months. Just let it cool completely before freezing. This soup can be gluten-free. Here’s what to know: - The main ingredients are gluten-free, but check the chicken broth label. - Some brands may add gluten, so look for gluten-free options. - If you use wild rice, it is naturally gluten-free. You can thicken the soup without using cream. Here are some options: - Mash some of the cooked wild rice. - Add pureed vegetables like potatoes or carrots. - Use a cornstarch slurry (mix cornstarch with cold water). - Add a bit of cooked quinoa for extra body. These methods will keep your soup thick and creamy. This soup combines chicken, wild rice, and vegetables for a comforting meal. You learned how to prepare and cook each ingredient for the best taste. We discussed tips for enhancing flavor and presentation. You can even modify this recipe with different meats or grains. Remember to store leftovers properly to enjoy later. I hope you find joy in making this delicious soup, creating warm memories at your table.

Creamy Chicken & Wild Rice Soup

Warm up with a bowl of Hearty Creamy Chicken & Wild Rice Soup that's perfect for chilly days! This delicious recipe combines tender chicken, nutritious wild rice, and a medley of fresh vegetables in a creamy broth seasoned with thyme and rosemary. Easy to make, it's a comforting dish the whole family will love. Click to discover the full recipe and enjoy this cozy culinary treat today!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs or breasts, diced

1 cup wild rice, rinsed and drained

1 medium onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 cup mushrooms, sliced

6 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons olive oil

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned on all sides, about 5-7 minutes.

    Add the chopped onion, garlic, carrots, and celery to the pot. Sauté for another 5 minutes until the vegetables are softened.

      Stir in the sliced mushrooms and cook for an additional 3 minutes until they start to release their moisture.

        Add the rinsed wild rice to the pot, followed by the chicken broth, dried thyme, and dried rosemary. Bring the mixture to a boil.

          Once boiling, reduce the heat to low and cover the pot. Simmer for 30-35 minutes, or until the wild rice is tender.

            Remove from heat and stir in the heavy cream. Adjust seasoning with salt and pepper if needed.

              Let the soup sit for a few minutes to thicken slightly before serving.

                Prep Time: 15 min | Total Time: 1 hr | Servings: 6

                  - Presentation Tips: Serve the soup in deep bowls, garnished with freshly chopped parsley and a sprinkle of black pepper. For a rustic touch, consider crusty bread on the side.

                    Leave a Comment

                    Recipe Rating