Creamy Chicken and Wild Rice Soup

There’s something incredibly comforting about a bowl of Creamy Chicken and Wild Rice Soup, especially on a chilly winter evening. I remember the first time I made this dish; the warmth of the kitchen and the tantalizing aroma of simmering ingredients wrapped around me like a cozy blanket. It was one of those days when I craved something hearty and soothing, and this soup delivered beyond my expectations. The rich, creamy texture combined with tender chunks of chicken and the nutty flavor of wild rice creates a delightful medley that warms you from the inside out. Every spoonful is a reminder of home, of family gatherings, and of love shared over a hearty meal.

Key Ingredients for Creamy Chicken and Wild Rice Soup

The ingredients in this Creamy Chicken and Wild Rice Soup work harmoniously to create a rich and satisfying dish. Each element complements the other, from the tender chicken to the earthy wild rice. The fresh vegetables add a burst of color and flavor, while the cream makes every bite silky smooth.

• 2 boneless skinless chicken breasts – The star of the dish, providing protein and heartiness.
• 2 tablespoons olive oil – For sautéing the vegetables and chicken, adding flavor.
• 2 peeled medium diced carrots – Adds sweetness and a pop of color.
• 3 medium diced stalks of celery – Contributes a crunchy texture and fresh flavor.
• 1 peeled small-dice yellow onion – Provides a savory base to the soup.
• 3 finely minced cloves of garlic – Infuses the soup with aromatic richness.
• 1 ¼ cups wild rice blend – Adds a nutty flavor and chewy texture.
• 8 cups chicken stock – The flavorful liquid base of the soup.
• 4 tablespoons cornstarch whisked with 3 tablespoons cold water – Used to thicken the soup to the perfect consistency.
• 2 cups heavy whipping cream – Makes the soup luxuriously creamy.
• ¼ cup chopped fresh parsley, optional – For garnish and a touch of freshness.
• Coarse salt and pepper to taste – Essential for seasoning and enhancing flavors.

Making This Creamy Chicken and Wild Rice Soup

Making this Creamy Chicken and Wild Rice Soup is a delightful culinary adventure. Follow these simple steps for a heartwarming dish that’s sure to impress.

1. Season the chicken breasts generously with coarse salt and pepper on both sides. This step is crucial as it builds the initial layer of flavor.
2. In a large pot, heat the olive oil over high heat. Wait until it begins to smoke lightly, indicating it’s hot enough. Carefully add the seasoned chicken breasts.
3. Reduce the heat to medium and let the chicken cook for about 3 to 4 minutes until nicely browned on one side. Make sure not to move it too much, allowing a good sear.
4. Flip the chicken over, turn the heat down to low, and cook for an additional 5 minutes. This will ensure it cooks through without burning.
5. Once cooked, remove the chicken from the pot and let it rest. After a few minutes, large dice it and set it aside.
6. Add the diced carrots, celery, onion, and garlic to the same pot. Sweat the vegetables over low heat for about 8 to 10 minutes. You want them tender but not browned, allowing their flavors to meld.
7. Return the diced chicken to the pot along with the wild rice and chicken stock. Ensure everything is well combined.
8. Cover the pot and let it cook over low heat for approximately 25 minutes, or until the wild rice is cooked through. Check occasionally and stir to prevent sticking.
9. In a separate bowl, whisk together the cornstarch and cold water until smooth. Gradually mix this slurry into the soup, then raise the heat to high, bringing it to a boil. The soup will thicken beautifully.
10. Once thickened, turn off the heat and finish the soup by stirring in the heavy whipping cream, parsley, and adjusting the salt and pepper to taste. Serve hot and enjoy!

Substitutions and Tips

Want to make the most of your cooking experience? Here are some tips and substitutions to keep in mind.

• Cooking Method: You can prepare this soup in an Instant Pot for a quick weeknight meal. Use the sauté function for the chicken and vegetables, then cook under pressure.
• Vegetarian Option: Substitute chicken with mushrooms and use vegetable stock for a delightful vegetarian version.
• Spice It Up: Add red pepper flakes or a pinch of cayenne pepper for some heat to this comforting soup.
• Thickening Alternatives: Instead of cornstarch, you can use flour or arrowroot powder as thickening agents.
• Garnish Ideas: Top with crispy fried onions, croutons, or extra parsley for added texture and flavor.
• Serving Suggestions: This soup pairs wonderfully with a fresh garden salad or crusty bread for a complete meal.

Pairing Suggestions for Creamy Chicken and Wild Rice Soup

Serving this Creamy Chicken and Wild Rice Soup is a delightful experience, especially when paired with the right accompaniments. Here are a few suggestions to elevate your meal:

• Crusty Bread: Serve with warm, crusty bread for dipping, enhancing the creamy texture of the soup.
• Garden Salad: A light garden salad with vinaigrette complements the richness of the soup and adds freshness.
• Cheese Platter: Offer a selection of cheeses for a variety of flavors that pair well with the soup’s creaminess.
• Wine Pairing: Pair with a light white wine like a Sauvignon Blanc to balance the richness of the soup.
• Seasonal Vegetables: Roasted seasonal vegetables on the side provide a delicious contrast to the warm soup.
• Comfortable Setting: This soup is perfect for gatherings, cozy dinners, or even as a cozy lunch option.

FAQ

Conclusion

The Creamy Chicken and Wild Rice Soup is the perfect blend of rich flavors and comforting textures. It brings warmth and joy to every meal, making it a staple for cozy gatherings and chilly days. I encourage you to try making this soup yourself; it’s a dish that truly embodies the essence of home cooking and will surely become a family favorite!

Creamy Chicken and Wild Rice Soup

The ultimate comfort food, this Creamy Chicken and Wild Rice Soup is rich, creamy, and packed with flavor. Perfect for a cozy dinner, it combines tender chicken with earthy wild rice and fresh veggies for a satisfying meal. Make it tonight for a delightful taste of home!

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 10 servings

Course: Dinner, Soups

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces boneless skinless chicken breasts
• 2 tablespoons olive oil
• 2 pieces peeled medium diced carrots
• 3 pieces medium diced stalks of celery
• 1 piece peeled small-dice yellow onion
• 3 pieces finely minced cloves of garlic
• 1.25 cups wild rice blend
• 8 cups chicken stock
• 4 tablespoons corn starch whisked with 3 tablespoons cold water
• 2 cups heavy whipping cream
• 0.25 cups chopped fresh parsley optional
• to taste coarse salt and pepper

Equipment

• Large Pot
• Mixing Bowl
• Chef's Knife
• Blender
• Peeler
• Cutting Board
• Whisk

Method

 

1. Season the chicken breasts generously with coarse salt and pepper on both sides.
2. In a large pot, heat the olive oil over high heat. Wait until it begins to smoke lightly, indicating it's hot enough. Carefully add the seasoned chicken breasts.
3. Reduce the heat to medium and let the chicken cook for about 3 to 4 minutes until nicely browned on one side.
4. Flip the chicken over, turn the heat down to low, and cook for an additional 5 minutes.
5. Once cooked, remove the chicken from the pot and let it rest. After a few minutes, large dice it and set it aside.
6. Add the diced carrots, celery, onion, and garlic to the same pot. Sweat the vegetables over low heat for about 8 to 10 minutes.
7. Return the diced chicken to the pot along with the wild rice and chicken stock. Ensure everything is well combined.
8. Cover the pot and let it cook over low heat for approximately 25 minutes, or until the wild rice is cooked through.
9. In a separate bowl, whisk together the cornstarch and cold water until smooth. Gradually mix this slurry into the soup, then raise the heat to high, bringing it to a boil.
10. Once thickened, turn off the heat and finish the soup by stirring in the heavy whipping cream, parsley, and adjusting the salt and pepper to taste.

Notes

• Make-Ahead: For freshness, you can make this soup up to 2 days before.
• How to Store: This soup will last up to 5 days covered in the refrigerator.
• How to Reheat: Add your desired amount of chicken and wild rice soup to a medium-size pot and heat over low heat until hot.
• What if It’s too Thick? If for some reason the rice has taken over and it’s too thick, simply thin with a little bit of chicken stock.
• What if It Breaks and Turns Thin? If the cream separates for some reason, bring it to a boil in a pot, stir in the same amount of slurry, and mix until thick.

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Meet Stella Ross

I’m Stella, and I believe that even a busy Tuesday night deserves a special meal. I love taking simple pantry ingredients and turning them into something that feels like a hug in a bowl. I hope this recipe brings a little bit of coziness to your kitchen today!"