Description
A cozy, creamy one-pot Chicken and Wild Rice Soup loaded with tender shredded chicken, carrots, celery, onions, and fresh herbs. This comforting soup is perfect for weeknight dinners or a chilly evening.
Ingredients
Scale
- 1 1/2 tablespoon olive oil
- 1/2 cup onion, diced
- 1/2 cup celery stalk, diced
- 1/2 cup carrots, thinly sliced
- 2 cloves garlic, minced
- 1/2 tablespoon fresh thyme, chopped
- 2 sprigs rosemary
- Salt and pepper to taste
- 1 teaspoon cayenne pepper (optional)
- 5 cups chicken stock
- 1/2 cup wild rice mix (Lundberg’s Wild Blend recommended)
- 1 1/2 cups cooked and shredded chicken (rotisserie chicken works well)
- 2 tablespoons cornstarch
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add onion, celery, and carrots; sauté for about 5 minutes until slightly softened.
- Stir in garlic, thyme, and rosemary; cook for 30–60 seconds until fragrant. Season with salt, pepper, and cayenne if using.
- Pour in the chicken stock, reserving a splash for the slurry. Scrape up any browned bits from the bottom of the pot.
- Add the wild rice mix and shredded chicken to the pot. Bring the soup to a gentle boil, then reduce the heat to medium-low and simmer for 40–50 minutes, stirring occasionally, until the wild rice is tender and chewy.
- While the soup simmers, whisk the reserved chicken stock with the cornstarch until smooth.
- Stir the cornstarch slurry and heavy cream into the soup. Simmer for another 3–5 minutes, stirring, until the soup has thickened slightly and has a glossy appearance. Add the slurry gradually, stopping when the soup just coats the spoon.
- Remove the pot from the heat and stir in the lemon juice. Taste and adjust seasoning with salt, pepper, and additional lemon juice if desired.
- Serve the chicken and wild rice soup warm, with crusty bread if you like. If the soup thickens upon standing, you can loosen it with a splash of warm stock.
Notes
- To make this chicken and wild rice soup dairy-free, use olive oil and full-fat coconut milk instead of heavy cream, or omit the cream and rely on the cornstarch slurry for thickening.
- For a gluten-free version, ensure your chicken stock is certified gluten-free and use cornstarch as the thickener.
- If your wild rice is still firm after the simmering time, continue to simmer for another 5–10 minutes, adding a splash of stock if needed. Keep in mind that wild rice blends may cook faster than 100% wild rice.
- For best results when freezing, freeze the chicken and wild rice soup before adding the cream and cornstarch. Thaw overnight, reheat, then add the slurry and cream and simmer for 5 minutes to finish.
- You can make this chicken and wild rice soup ahead of time. Cook the soup without the cream and slurry, slightly undercooking the rice. Cool and refrigerate. When ready to serve, reheat the soup, then add the slurry and cream and simmer to thicken. Alternatively, cook the rice separately and stir it in when serving to prevent over-thickening in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 268 kcal
- Sugar: 5 g
- Sodium: 331 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 43 mg
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