Creamy Chicken and Wild Rice Soup Recipes for Cozy Nights

Are you craving a meal that wraps you in a warm, comforting hug on a chilly evening? If so, you’re not alone! Data shows that searches for “comfort food recipes” surge by over 40% during the fall and winter months. And what better way to embrace that cozy feeling than with a bowl of rich, creamy chicken and wild rice soup? This soul-warming classic is a true masterpiece of texture and flavor, combining tender shredded chicken, nutty wild rice, and a velvety, herb-infused broth. It’s the perfect antidote to a long day and an essential addition to your repertoire of comforting dinner ideas. Get ready to save this recipe and make your nights truly cozy!

Ingredients for Creamy Chicken and Wild Rice Soup

Crafting this delightful soup is all about layering flavors and textures. Here’s what you’ll need to create this comforting masterpiece:

For the Creamy Base:

• 2 tablespoons unsalted butter: The foundation of our rich broth, lending a subtle sweetness and silken texture.
• 1/2 cup all-purpose flour: To thicken the soup into that desirable creamy, luscious consistency. (See Healthier Alternatives for gluten-free options).
• 4 cups chicken broth (low sodium): The savory liquid backbone of our soup. Use a good quality broth for the best flavor.
• 2 cups milk (whole or 2%): Adds creaminess and a velvety smoothness. (See Healthier Alternatives for dairy-free options).
• 1/2 cup heavy cream (optional, for extra richness): For an even more decadent, restaurant-quality finish.

For the Flavor Boost:

• 1 cup finely diced yellow onion: Sweet and aromatic, it provides a wonderful depth of flavor.
• 1 cup diced carrots: Adds a lovely sweetness and vibrant color.
• 1 cup diced celery: Contributes a fresh, slightly peppery note that balances the richness.
• 2 cloves garlic, minced: For that essential pungent kick that elevates all the other flavors.
• 1 teaspoon dried thyme: Earthy and aromatic, thyme is a classic pairing with chicken and creamy soups.
• 1/2 teaspoon dried rosemary, crushed: Piney and fragrant, it adds another layer of aromatic complexity.
• Salt and freshly ground black pepper to taste: The essential seasonings to bring all the flavors into harmony.

For the Hearty Elements:

• 2 cups cooked shredded chicken: Rotisserie chicken is a fantastic shortcut, or poach and shred your own for ultimate freshness. Ensure it’s cooked through and tender.
• 3/4 cup uncooked wild rice blend: The star of our soup! Look for a blend that includes various types of wild rice and grains for varied texture and flavor. Rinse it well before cooking.

Timing is Everything

Compared to an average chicken and wild rice soup recipe which often takes around 1 hour 15 minutes total, this recipe accounts for a bit more time to ensure the wild rice is perfectly tender and the flavors meld beautifully. The extra stewing time allows the wild rice to absorb those delicious creamy broth notes, resulting in a truly exceptional soup.

Step-by-Step Instructions

Step 1: Prepare the Aromatics

First things first, let’s get those beautiful vegetables prepped! Finely dice your yellow onion, carrots, and celery. Mince your garlic cloves. Having everything chopped and ready to go (this is called ‘mise en place’) will make the cooking process so much smoother and more enjoyable. It ensures you can focus on the cooking as the aromas begin to fill your kitchen.

Step 2: Sauté the Chicken

In a large pot or Dutch oven, melt the 2 tablespoons of unsalted butter over medium heat. If you’re using raw chicken pieces instead of pre-cooked shredded chicken, you would add them here and let them brown on all sides before removing to shred. For this recipe, assuming you have pre-cooked shredded chicken, we’ll move to building our flavor base.

Step 3: Build the Flavor Base

Add the diced onion, carrots, and celery to the pot with the melted butter. Sauté these vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent. This gentle cooking process releases their natural sweetness and creates a wonderful foundation of flavor. Stir in the minced garlic, dried thyme, and crushed rosemary and cook for another minute until fragrant. Be careful not to burn the garlic!

Step 4: Add Liquids and Rice

Now it’s time to create the glorious broth! Whisk in the 1/2 cup of all-purpose flour into the softened vegetables. Cook for about 1-2 minutes, stirring constantly, to cook out the raw flour taste and create a roux. Gradually whisk in the 4 cups of chicken broth, ensuring no lumps of flour form. Add the 3/4 cup of uncooked wild rice blend and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer.

Step 5: Simmer to Perfection

Allow the soup to simmer, covered, for at least 40-45 minutes, or until the wild rice is tender and has absorbed some of the liquid. Stir occasionally to prevent sticking. The aroma at this stage will be absolutely divine! This simmering time is crucial for the rice to cook through and for all the herbaceous flavors to meld together beautifully.

Step 6: Create the Creamy Magic

Once the wild rice is tender, it’s time to make this soup truly “creamy.” Slowly whisk in the 2 cups of milk. If you’re opting for the extra richness, stir in the 1/2 cup of heavy cream now as well. Continue to heat the soup gently over low heat, stirring frequently, until it’s heated through. Do NOT boil the soup at this stage, as it can cause the milk to curdle. We just want to warm it up and let it thicken slightly more.

Step 7: Finish and Serve

Stir in your 2 cups of cooked shredded chicken and allow it to heat through for about 5 minutes. Finally, taste your masterpiece and season generously with salt and freshly ground black pepper. Adjust seasoning as needed. Ladle the hot, creamy soup into bowls. Garnish with fresh parsley or chives for a pop of color and freshness. Enjoy your deeply satisfying bowl of comfort!

Nutritional Information

While exact nutritional values can vary based on specific ingredients and portion sizes, a typical serving of this Creamy Chicken and Wild Rice Soup is estimated to contain:

• Calories: Approximately 350-450 kcal
• Protein: 20-30g
• Fat: 15-25g (depending on cream usage)
• Carbohydrates: 25-35g
• Fiber: 3-5g

Please note: This is an approximation. For precise nutritional data, it’s recommended to use a recipe calculator with your specific ingredients.

Healthier Alternatives Without Compromising Flavor

• For the Creamy Base:
  • Dairy-Free: Substitute the milk with unsweetened cashew milk, almond milk, or soy milk. For heavy cream, use full-fat coconut milk (from a can) or a dairy-free heavy cream alternative.
  • Lighter Creaminess: Or, instead of milk and heavy cream, you can create a dairy-free “cream” by blending soaked cashews with water, or use a can of full-fat coconut milk for richness. For a less calorie-dense option that still adds creaminess, you can use evaporated milk or a mixture of milk and a cornstarch slurry to thicken.
  • Gluten-Free Thickener: Replace the all-purpose flour with a gluten-free all-purpose flour blend, or use cornstarch or arrowroot starch (about 1 tablespoon of cornstarch/arrowroot mixed with a little cold water to form a slurry, added in Step 6).
• For the Chicken: Use lean chicken breast or thighs for the lowest fat content.
• For the Rice: While wild rice is fantastic, you could also incorporate brown rice or quinoa for extra fiber.

Serving Suggestions

This hearty soup is a meal in itself! However, for an even more satisfying spread, consider serving it with:

• Crusty whole-wheat bread for dipping.
• A simple side salad with a light vinaigrette.
• A sprinkle of toasted almonds or croutons for added crunch.
• A dollop of sour cream or plain Greek yogurt (if not going dairy-free) for an extra tangy finish.

Common Mistakes to Avoid

• Boiling after adding dairy: This is the number one culprit for curdled milk. Always heat dairy gently and do not let the soup boil after it’s added.
• Not rinsing the rice: Rinsing wild rice helps remove any bitterness and excess starch.
• Undercooked rice: Ensure the wild rice is tender before proceeding to the creamy stage. This can take longer than conventional rice.
• Skipping the sautéing of aromatics: While you can technically throw everything in, sautéing the onion, carrots, and celery first develops a much deeper flavor profile.
• Not seasoning enough: Taste and adjust salt and pepper at the end. Soups often need more seasoning than you might think!

Storing Your Creamy Creation

This soup is a fantastic candidate for meal prep. Once cooled, store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid microwaving if possible, as it can sometimes alter the texture of creamy soups or cause uneven heating. For longer storage, you can freeze the soup (without the dairy if you prefer, and reintroduce it upon reheating) in freezer-safe containers for up to 2-3 months. Note that dairy-based soups can sometimes separate upon freezing and thawing, but a good whisking when reheating usually resolves this.

Frequently Asked Questions

Chicken Mushroom Wild Rice Soup

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This rich and heartyChicken Mushroom Wild Rice Soupis the ultimate comfort food, perfect for chilly days. Packed with tender chicken, earthy mushrooms, and nutty wild rice in a creamy broth, it’s a delicious, filling dish the whole family will love.

• Author: Chef Sally

Ingredients

Scale 1x2x3x

• 1 cupwild rice1lb chicken breast, diced2 cupsmushrooms, sliced1onion, chopped3cloves garlic, minced4 cupschicken broth1 cupheavy cream2 tablespoonsolive oil1 teaspoonthymeSalt and pepper, to taste
• 1lb chicken breast, diced2 cupsmushrooms, sliced1onion, chopped3cloves garlic, minced4 cupschicken broth1 cupheavy cream2 tablespoonsolive oil1 teaspoonthymeSalt and pepper, to taste
• 2 cupsmushrooms, sliced1onion, chopped3cloves garlic, minced4 cupschicken broth1 cupheavy cream2 tablespoonsolive oil1 teaspoonthymeSalt and pepper, to taste
• 1onion, chopped3cloves garlic, minced4 cupschicken broth1 cupheavy cream2 tablespoonsolive oil1 teaspoonthymeSalt and pepper, to taste
• 3cloves garlic, minced4 cupschicken broth1 cupheavy cream2 tablespoonsolive oil1 teaspoonthymeSalt and pepper, to taste
• 4 cupschicken broth1 cupheavy cream2 tablespoonsolive oil1 teaspoonthymeSalt and pepper, to taste
• 1 cupheavy cream2 tablespoonsolive oil1 teaspoonthymeSalt and pepper, to taste
• 2 tablespoonsolive oil1 teaspoonthymeSalt and pepper, to taste
• 1 teaspoonthymeSalt and pepper, to taste
• Salt and pepper, to taste

Instructions

1. 1️⃣Sauté Aromatics:In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3–4 minutes.2️⃣Cook the Chicken:Add the diced chicken to the pot and cook until browned on all sides, about 5–7 minutes.3️⃣Add Mushrooms:Stir in the sliced mushrooms and cook for an additional 5 minutes, allowing them to release their moisture and develop flavor.4️⃣Add Rice and Broth:Stir in the wild rice, chicken broth, thyme, salt, and pepper. Bring the mixture to a boil.5️⃣Simmer:Once boiling, reduce the heat to low and let the soup simmer, uncovered, for 40–45 minutes, or until the wild rice is tender. Stir occasionally.6️⃣Add Cream and Serve:Stir in the heavy cream and heat through for 2–3 minutes. Adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.
2. 2️⃣Cook the Chicken:Add the diced chicken to the pot and cook until browned on all sides, about 5–7 minutes.
3. 3️⃣Add Mushrooms:Stir in the sliced mushrooms and cook for an additional 5 minutes, allowing them to release their moisture and develop flavor.4️⃣Add Rice and Broth:Stir in the wild rice, chicken broth, thyme, salt, and pepper. Bring the mixture to a boil.5️⃣Simmer:Once boiling, reduce the heat to low and let the soup simmer, uncovered, for 40–45 minutes, or until the wild rice is tender. Stir occasionally.6️⃣Add Cream and Serve:Stir in the heavy cream and heat through for 2–3 minutes. Adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.
4. 4️⃣Add Rice and Broth:Stir in the wild rice, chicken broth, thyme, salt, and pepper. Bring the mixture to a boil.5️⃣Simmer:Once boiling, reduce the heat to low and let the soup simmer, uncovered, for 40–45 minutes, or until the wild rice is tender. Stir occasionally.6️⃣Add Cream and Serve:Stir in the heavy cream and heat through for 2–3 minutes. Adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.
5. 5️⃣Simmer:Once boiling, reduce the heat to low and let the soup simmer, uncovered, for 40–45 minutes, or until the wild rice is tender. Stir occasionally.
6. 6️⃣Add Cream and Serve:Stir in the heavy cream and heat through for 2–3 minutes. Adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.

Notes

For a lighter option, substitute the heavy cream with half-and-half or coconut milk.Add fresh spinach or kale at the end for a boost of greens.
Add fresh spinach or kale at the end for a boost of greens.