Description
This Creamy Chicken and Wild Rice Soup is a hearty and satisfying dish combining tender chicken, nutritious wild rice blend, and a medley of fresh vegetables in a rich, creamy broth. Infused with aromatic herbs and finished with a touch of lemon zest, this soup is perfect for warming up on a chilly day or anytime you crave comforting homemade fare.
Ingredients
Scale
Main Ingredients
- 3/4 cup uncooked wild rice blend
- 1 cup chopped yellow onion (1 small onion)
- 1 cup diced carrots (2 medium carrots)
- 1 cup diced celery (3 ribs)
- 7 Tbsp butter, diced, divided
- 1 large garlic clove, minced (1 1/2 tsp)
- 4 1/2 cups low-sodium chicken broth
- 1/4 tsp dried thyme
- 1/4 tsp dried marjoram
- 1/4 tsp dried sage
- 1/4 tsp dried rosemary
- Salt and ground black pepper, to taste
- 1 lb boneless skinless chicken breasts halves
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 tsp lemon zest
Instructions
- Cook the Wild Rice: Prepare the wild rice blend according to the package directions until tender. This usually takes about 40-45 minutes, so start this first as it takes the longest.
- Sauté Vegetables: Halfway through the rice cooking, melt 1 tablespoon of butter in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 4 minutes until the vegetables begin to soften. Then add the minced garlic and sauté for another 30 seconds until fragrant.
- Add Broth and Herbs: Pour in the low-sodium chicken broth. Add dried thyme, marjoram, sage, and rosemary along with salt and black pepper to taste. Stir to combine.
- Cook the Chicken: Increase heat to medium-high and add the chicken breasts to the pot. Bring the mixture to a boil. Once boiling, cover the pot with a lid, reduce heat to medium-low, and simmer for 12 to 16 minutes, turning the chicken halfway through to cook evenly. Ensure the chicken is cooked through.
- Shred the Chicken: Remove the chicken breasts and place them on a cutting board to cool for 5 minutes. Once cooled, shred the chicken into small bite-sized pieces using two forks.
- Make the Roux and Cream Sauce: In a separate medium saucepan, melt the remaining 6 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1 1/2 minutes to cook out the raw flour taste.
- Add Dairy: While whisking vigorously, slowly pour in the milk, then whisk in the heavy cream. Continue cooking and stirring until the mixture thickens into a smooth, creamy sauce.
- Combine Everything: Pour the creamy milk mixture into the soup pot. Add the shredded chicken, cooked wild rice, and lemon zest. Stir well to combine all ingredients thoroughly.
- Finish and Serve: Remove the soup from the heat, let it cool slightly, then serve warm. Enjoy your rich and comforting Creamy Chicken and Wild Rice Soup!
Notes
- This soup is a delicious alternative to classic chicken noodle soup, using wild rice instead of noodles for added texture and nutrition.
- Using low-sodium chicken broth allows you to control salt levels to taste.
- Fresh herbs can replace dried herbs at a ratio of 1 teaspoon fresh for every 1/4 teaspoon dried.
- Shredding the chicken into small pieces ensures it distributes evenly in every bite.
- This soup reheats well and flavors meld beautifully after a day, making it ideal for leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 7 g
- Sodium: 787 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 139 mg
