Chicken and Wild Rice Soup
A Chicken and Wild Rice Soup recipe loaded with golden brown chicken, vegetables, and wild rice in a creamy broth seasoned with fresh herbs.
Servings 6 bowls
Calories 531kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 ¼ lbs boneless skinless chicken breast cut into bite-sized pieces
- Kosher salt and fresh ground black pepper
- ⅛ teaspoon smoked paprika
- 4 tablespoons butter
- 1 medium yellow onion chopped
- 3 ribs celery chopped
- 2 large carrots peeled and chopped
- 3 cloves garlic minced
- ⅓ cup flour
- 1 cup wild rice blend see notes
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup heavy cream
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
Instructions
- Heat the vegetable oil over medium heat in a large pot or dutch oven. While that is heating sprinkle the cut chicken with kosher salt. fresh ground black pepper, and smoked paprika. Add the chicken to the hot pot and brown on both sides until cooked through. Plate the chicken and cover it to keep it warm.
- Melt the butter in the pot over medium heat. Add the onions, celery, and carrots. Cook until the onions and celery are soft stirring several times.
- Reduce the heat to low and add the garlic cooking for about 30 seconds while stirring constantly. Stir in the flour and continue cooking for a couple of minutes while stirring.
- Stir in the wild rice, chicken broth, and bay leaves. Bring the mixture to a low boil then cover and reduce to a simmer. Simmer for about 40 minutes or until the rice is tender.
- Add the cooked chicken back to the pot and simmer for a few minutes. Remove the pot from the heat and stir in the cream, thyme, and rosemary. Ladle into bowls and garnish with more fresh thyme or rosemary.
Notes
- A little smoked paprika adds a hint of smoky sweetness and a little dash of color. If you want your soup white simply omit the paprika.
- Wild rice is done when some of the kernels have opened. It will be tender with a slightly chewy texture. That is one of the characteristics I like most about it.
- 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary can be substituted for fresh herbs. Just stir them into the pot with the garlic.
- Other veggies to add include mushrooms (sauté first), frozen peas, or fresh spinach.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
- To freeze first completely cool. Then ladle into marked freezer zipper bags for up 3 months. See more about freezing soup below.
Nutrition
Calories: 531kcal | Carbohydrates: 35g | Protein: 31g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 125mg | Sodium: 284mg | Potassium: 875mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4425IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 2mg