Chicken Wild Rice Soup

Total Time 1 hr 5 mins
Difficulty: Beginner
Cooking Temp: 165  F
Servings: 6
Calories: 365
Description

A creamy, comforting soup made with tender shredded chicken thighs, nutty wild rice, mushrooms, and sweet garden vegetables in a lightly herbed, velvety broth. Perfect for a cozy weeknight dinner or meal prep for the week ahead.

Ingredients
    Wild Rice
  • 3/4 cup uncooked wild rice blend
  • 1 3/4 cups water
  • 1/4 teaspoon kosher salt
    • Vegetables
  • 6 tablespoons butter
  • 1 1/4 cups diced yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 8 oz sliced cremini mushrooms
  • 3 cloves garlic, minced
    • Creamy Base
  • 1/2 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon rubbed sage
  • 1 bay leaf
  • 5 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons fresh lemon juice
    • Chicken
  • 1 1/4 lb boneless, skinless chicken thighs
Instructions
    Cook the Wild Rice
  1. 1
    Add the wild rice blend, water, and salt to a small saucepan and bring to a boil. Cover, reduce the heat to low, and simmer for about 45 minutes, until the grains are tender with a slight chew. Drain off any extra water, cover, and set the rice aside while you build the soup.
    2. Cook the Vegetables
  2. 2
    Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and mushrooms, and cook for about 8 to 10 minutes, stirring occasionally, until the onion turns soft and the mushrooms release their liquid and start to brown. Stir in the garlic and cook for 30 seconds, just until fragrant.
    3. Build the Roux
  3. 3
    Sprinkle the flour, thyme, rosemary, and sage over the vegetables. Stir constantly for about 2 minutes, until everything is coated and lightly toasted. The mixture will look thick and a little clumpy at this stage, this is normal.
    4. Add the Broth
  4. 4
    Pour in about 1 cup of the broth while stirring, scraping up any browned bits from the bottom of the pot. Once smooth, add the remaining broth a little at a time, stirring so no lumps form. Add the bay leaf, salt, and pepper, then bring the mixture to a gentle bubble over medium-high heat. It should thicken slightly within a few minutes.
    5. Simmer the Chicken
  5. 5
    Nestle the chicken thighs into the pot so they are mostly covered by the broth. Reduce the heat to medium-low, cover, and simmer for 18 to 22 minutes, stirring occasionally, until the chicken reaches 165 F and is cooked through.
    6. Shred the Chicken
  6. 6
    Transfer the chicken to a cutting board and let it rest for 5 minutes. Discard the bay leaf. Shred the chicken into bite-size pieces using two forks.
    7. Finish the Soup
  7. 7
    Reduce the heat to low. Stir in the milk and cream, then add the shredded chicken and cooked wild rice. Warm gently for about 5 minutes, until steaming hot, without letting the soup boil, this helps keep the dairy smooth. Stir in the lemon juice, then taste and adjust the salt and pepper as needed. The finished soup should be creamy, glossy, and thick enough to coat the back of a spoon.
Note

Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb liquid as it sits, so the soup will thicken over time, stir in a splash of broth or milk when reheating to loosen it back up. Reheat gently on the stove over low heat or in the microwave in short bursts. For meal prep, keep the cooked rice in a separate container and add it to each portion when reheating to keep the texture fresh. If the soup ever looks slightly separated after reheating, whisk it gently while warming and it will come back together.

Keywords: chicken soup
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