Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Add the shredded rotisserie chicken during the last 10 minutes of cooking just to heat it through. This is actually a great way to use up leftover chicken.

Why is my soup not thick enough?

The roux should thicken it nicely, but if you need more thickness, mix a tablespoon of cornstarch with cold water and stir it in. Let it simmer for a few minutes to activate.

Can I make this in a slow cooker?

Yes! Cook the vegetables in a skillet first, then transfer everything except the dairy and thickener to your slow cooker. Cook on low for 6-8 hours, then add the cream mixture and thickener in the last 30 minutes.

What if I don't have wild rice?

Brown rice, white rice, or even barley work wonderfully. Adjust cooking times accordingly - white rice will cook much faster than wild rice.

Chicken and Wild Rice Soup Recipe

Name: Creamy Chicken And Wild Rice Soup Recipe
Prep time: 20 min
Cook time: 50 min
Total time: PT-488156H30M27S
Cuisine: American
Ingredients: 2 cups carrot (chopped); 1 cup celery (chopped); 2 large onions (sliced); 2 tablespoons butter; Salt and pepper; 1/2 cup brown rice or wild rice blend; 4 cups chicken stock; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 teaspoon celery seed; 2 bay leaves (optional); 2 chicken breasts (about 12 oz, cut into bite sized cubes); Zest of one lemon; 3 tablespoons lemon juice; 1 cup whole milk; 2 cups whipping cream; 1/4 cup unsalted butter; 1/4 cup flour

Description

A comforting and hearty creamy chicken and wild rice soup, packed with tender chicken, vegetables, and herbs in a rich, velvety broth.

Ingredients

Scale

2 cups carrot (chopped)
1 cup celery (chopped)
2 large onions (sliced)
2 tablespoons butter
Salt and pepper
1/2 cup brown rice or wild rice blend
4 cups chicken stock
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon celery seed
2 bay leaves (optional)
2 chicken breasts (about 12 oz, cut into bite sized cubes)
Zest of one lemon
3 tablespoons lemon juice
1 cup whole milk
2 cups whipping cream
1/4 cup unsalted butter
1/4 cup flour

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Instructions

In a large pot, cook carrot, celery, and onion in the melted butter over medium heat until the vegetables are tender.
Season with salt and pepper. Add the wild rice, chicken stock, rosemary, thyme, celery seed, and bay leaves.
Raise the heat slightly to allow soup to simmer, covered, for 20 minutes.
Add chicken pieces, simmer for approximately 20 minutes more until chicken is cooked and rice is tender.
To finish the soup, add zest of one lemon and lemon juice, whole milk, and cream. Season with more salt and pepper to taste.
To thicken the soup, melt 1/4 cup of butter in a separate small pot and whisk 1/4 cup of flour into it and stir for a minute or two.
Add this flour and butter paste to the soup to thicken.
Bring the soup back up to temperature and serve with fresh thyme sprinkled on top.

Notes

This soup is rich, creamy, and perfect for a cozy dinner. Serve with crusty bread for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 483 kcal
Sugar: 8 g
Sodium: 323 mg
Fat: 34 g
Carbohydrates: 24 g
Fiber: 2 g
Protein: 20 g