This cold weather, comfortable food, and one-pot soup is packed with soft shredded chicken (rotisserie pieces!), wild rice, carrots, celery and fresh herbs. I’ve never met a cozy weekday dinner.
Creamy Chicken & Wild Rice Soup (1 pot!)
My chicken and wild rice soup are about to shake up your cozy evening dinner routine. A handful of daily staples, including inoon, celery, carrots, garlic, fresh thyme and rosemary, turn wild rice like shredded chicken and nutty into a creamy pot of comfort food. The second ingredient hits a hot dutch oven, and the kitchen smells unrealistic. It’s like when simmering Hungarian mushroom soup, light lemon chicken orzo soup, or sausage potato soup. It’s definitely one of my family’s Favorite Fall and Winter soups!
Why do you like it?
It’s really a low effort in a pot, but wild rice brings a chewy toast texture that you don’t get from regular rice. I make it thick enough with a fast cornstarch slurry and a creamy splash, so the soup is creamy without being heavy. This chicken and wild rice soup is friendly for weekday evening dinners, freezer friendly, perfect for meal preparation.
Keep things simple with Rotisserie Chicken and Lundberg’s Wild Blend® (easy to find at most grocery stores). This is about shortcuts that allow you to taste the quality of a restaurant. Also add a pinch of Cayenne and finish it with lemon. The nostalgic and fresh taste of the autumn and winter soups are the soups. It’s so abundant in the spirit of my beef bourguignon and creamy sausage tortellini soup, paired perfectly with butter garlic dinner rolls.
Ingredients and alternatives
Olive Oil: Neutral edible oils are the behavior of avocados, grape seeds, or vegetables. Onion, celery, carrot: it’s a classic soup base. You can swap onion for leeks, swapping celery for fennel, or adding parsnips for a cozy atmosphere. Garlic: I’m always fresh, but I also use garlic powder! Thyme & Rosemary: I use fresh herbs to make restaurant quality. You can also add a Thanksgiving twist to exchange sage. Salt, black pepper, cayenne: Don’t be afraid to taste with these seasonings and be generous. The salt really brings out the flavor. Skip the cayenne or exchange it for a gentle heat by swapping it with red chili flakes or smoked paprika. Chicken Stock/Soup: It is recommended to use low sodium to control salt. Vegetable soup also works. Add a splash of soy sauce for flavor. Wild Rice Blend: I love Lundburg’s Wild Blend®! You can also use 100% wild rice if you are cooking individually rather than the same pot. You can also use brown rice, farro, and quinoa. Cooked shredded chicken: Rotisserie chicken is my shortcut. The rest of the roasted chicken or cooked turkey works as well. Cornstarch: This is an easy way to thicken the soup without using too much heavy cream. Alternatively, you can use flour and butter roux, arrowheads, or tapioca starch instead. Heavy Cream: Only ¼ cups are used throughout the pot of chicken and wild rice soup! Alternatively, you can use a lighter alternative, such as half and evaporated milk. To use dairy products, use full fat coconut milk. Lemon Juice: I only used 1 tablespoon at the end, but there’s a big difference. Use more to taste. I only use freshly squeezed. Alternatively, you can use a white wine (previously added in stock) or a splash of apple cider vinegar.
How to make chicken and wild soup in 3 easy steps!
Fry the base: Cook olive oil with olive oil over medium heat for 5 minutes. Stir in the garlic, thyme and rosemary. Cook for 30-60 seconds until fragrant. Season with salt, pepper and cayenne (if used). Simmer with rice and chicken: Pour the chicken and reserve a splash of slurry. Add wild rice and finely chicken. Bring it to a boil and then simmer for 40-45 minutes until rice is soft. Rich & Serve: Whisk cornstarch with pre-ordered stock. Stir in cream and simmer for 3-5 minutes to make thick. Lighten and add lemon juice. Taste and adjust the seasonings.
printing
Creamy Chicken and Wild Rice Soup
#wprm-Recipe-User-rating-0 .wprm-rating-star.wprm-rating-star-full svg * {fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * {fill:url (#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * {fill:url (#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * {fill:url (#wprm-recipe-user-rating-0-66); } lineargradient#wprm-recipe-user-rating-0-33 stop {stop-color: #343434; } lineargradient#wprm-recipe-user-rating-550 stop {stop-color: #343434; } lineargradient#wprm-recipe-user-rating-0-66 stop {stop-color: #343434; }
material
Instructions
Note
Can I use uncooked chicken instead of cooking? yes. Nestle the two boneless thighs or breasts in stock to simmer after cooking Onion, celery, carrots. cCrispy the chicken to 165°F (approximately 12-18 minutes depending on the size), shredd it before returning. I still add the rice early and get it to cook for a full simmer. My soup got too thick – how can I fix it? No panic – warm stock or water, ¼ cup at a time, until it becomes the consistency you like. After thinning it, double check the salt and lemon. Can I make it dairy-free or gluten-free? Dairy-free: Use olive oil + coconut milk or skip the cream and lean towards the slurry. Gluten-free: The basic recipe is GF as long as it is certified in stock and uses cornstarch (not flour). Why is my wild rice still strong? Wild rice is naturally chewy and can take 40-55 minutes. Keep the stew gently and the pot keeps the heat. If it’s still too hard, simmer for 5-10 minutes longer and add a stock splash if necessary. Also, please note that I used a blend of wild rice (not 100% wild rice) that cooks faster and easier. If you use 100% real wild rice, cook separately from the soup (in a separate pot) and add it to the soup. Otherwise, it will absorb all the liquid. Do you freeze it often? Best Practice: Freeze before adding slurry and cream. If it’s already creamy, you can freeze, but when reheating, whisk well and add a splash of cream to restore the silky texture.
Storage, reheat, freeze, make-up
Storage: Refrigerate in an airtight container for up to 4 days. The wild continues to absorb liquids. Expect a thicker soup the next day. Reheat: Warm and warm on medium low on the stove, add a splash of chicken or water and loosen. Microwaves in a 60-second burst, stirring during that time. Freeze: Freeze before adding cream and cornstarch for the best texture. Cool, partial, freeze up for up to 3 months. Thaw and reheat overnight, then add the slurry + cream and simmer for 5 minutes to finish. Makeup: Cook the soup without cream/slurry, cook the rice slightly (reheat to finish), chill and refrigerate. When ready, reheat, then add Slurry + Cream and simmer to make it thicker. Alternatively, cook the rice separately and eat it to prevent excessive thinning in the fridge.
nutrition
Other soup recipes
Spinach and Orzolemon Chicken Orzo Soup Sausage White Bean Soup Minest Lawn Soup Thai Shrimp Soup Tomato Coconut Soup White Lasagna Chicken Soup Vegetable Beef Soup
