Creamy Chicken and Wild Rice Soup recipe
Make this delicious simple to prepare creamy Chicken and Wild Rice Soup loaded with vegetables that the whole family will love.
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 peeled medium diced carrots
- 3 medium diced stalks of celery
- 1 peeled small-dice yellow onion
- 3 finely minced cloves of garlic
- 1 ¼ cups wild rice blend
- 8 cups chicken stock
- 4 tablespoons corn starch whisked with 3 tablespoons cold water
- 2 cups heavy whipping cream
- ¼ cup chopped fresh parsley, optional
- coarse salt and pepper to taste
Instructions
- Season the chicken breasts on both sides with salt and pepper and set aside.
- Next, add the oil to a large pot over high heat. Once it begins to smoke lightly, add in the chicken, turn the heat down to medium, and cook for 3-4 minutes.
- Flip over, turn the heat down to low, and cook for 5 minutes, and then flip back for a further 5 minutes or until browned and cooked throughout.
- Remove the chicken and large dice it. Set it aside.
- Add the carrots, celery, onion, and garlic to the pot and sweat the vegetables over low heat for 8-10 minutes until tender.
- Add the chicken back in along with the rice and chicken stock. Cover and cook over low heat for 25 minutes or until the rice is cooked.
- Make the cornstarch and water mixture and mix it into the soup. Turn the heat to high and bring it to a boil. It will become very thick.
- Turn the heat off and finish by adding, cream, parsley, salt, and pepper. Serve.
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. You can freeze it covered for up to 3 months. Be sure to thaw it for 1 day in the fridge before reheating.
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.
No matter the thickening agent you use, it must come to a boil once added for activation.
If you're concerned that the soup will get mushy as it sits, cook the rice and hold it separately from the soup. Add the rice and hot soup to the serving bowl when you want to serve it.
Nutrition
Calories: 384kcalCarbohydrates: 29gProtein: 15gFat: 24gSaturated Fat: 12gCholesterol: 87mgSodium: 343mgPotassium: 515mgFiber: 2gSugar: 5gVitamin A: 2932IUVitamin C: 5mgCalcium: 57mgIron: 1mg