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Chicken Wild Rice Soup Recipe

Chicken Wild Rice Soup Recipe
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★★★★★

5.2 from 16 reviews

A comforting and creamy Chicken Wild Rice Soup featuring tender rotisserie chicken, hearty wild rice blend, and a flavorful vegetable base enriched with aromatic herbs and creamy heavy cream. Perfect for chilly days or anytime you crave a warm, satisfying bowl.

Ingredients

Scale

Vegetables and Aromatics

  • 3 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 6 cloves garlic, minced

Herbs and Seasonings

  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried thyme
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Thickening Agent

  • 1/4 cup all-purpose flour

Liquids and Broth

  • 4 cups chicken stock (or chicken broth)
  • 1 teaspoon Better Than Bouillon Roasted Chicken Base (optional)
  • 1.5 cups heavy cream
  • 1 teaspoon balsamic vinegar

Main Ingredients

  • 1 cup wild rice blend, uncooked (with actual wild rice grains)
  • 2 cups shredded rotisserie chicken (white and dark meat)

Garnish

  • Fresh chopped parsley

Instructions

  1. Sauté the Vegetables: Heat 3 tablespoons of butter in a large pot or Dutch oven over medium-high heat until melted and foaming. Add the diced onion, sliced carrots, and celery. Season with kosher salt and fresh cracked pepper. Cook, stirring frequently, for 5-7 minutes until the vegetables soften and the onion turns translucent.
  2. Bloom the Aromatics and Create the Roux: Reduce heat to medium-low. Add minced garlic, Italian seasoning, ground sage, and dried thyme. Stir continuously for 30 seconds until fragrant. Sprinkle the flour over the vegetables and cook for 2 minutes, stirring frequently to cook out the raw flour flavor and form a thick roux.
  3. Deglaze and Add Liquids: Pour a few splashes of chicken stock into the pot, scraping up any browned bits stuck to the bottom. Once clean, add the remaining chicken stock to the pot.
  4. Simmer the Rice: Stir in the Better Than Bouillon (if using) and uncooked wild rice blend. Season with salt and pepper. Increase heat to medium-high, cover the pot, and bring to a gentle simmer.
  5. Cook the Rice: Once simmering, reduce heat to low, keep the pot covered, and let it simmer gently for 50-60 minutes. The rice is done when tender and many grains have split open.
  6. Add the Finishing Touches: Stir in shredded rotisserie chicken, heavy cream, and balsamic vinegar. Cook over low heat for 2-3 minutes just until the chicken is warmed through, being careful not to let the soup boil after adding the cream.
  7. Season and Serve: Remove the soup from heat. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls, garnish with fresh chopped parsley, and serve immediately.

Notes

  • Use unsalted butter to better control the salt level in the soup.
  • Do not substitute heavy cream with milk as it may curdle in the soup.
  • Choose a wild rice blend with actual wild rice grains, avoiding quick-cook or parboiled rices for best texture.
  • Better Than Bouillon Roasted Chicken Base is optional but highly recommended for enhancing flavor depth.
  • Simmering time may vary based on rice blend; test for tenderness and characteristic ‘popping’ grains.
  • Adjust salt gradually to avoid oversalting.

Nutrition

Keywords: Chicken Wild Rice Soup, creamy chicken soup, rotisserie chicken recipe, wild rice soup, comforting soup, hearty soup, winter recipe

Find it online: https://messykitchenmagic.com/chicken-wild-rice-soup-recipe/