Description
This comforting and hearty Creamy Chicken and Wild Rice Soup is the ultimate nostalgic meal. Featuring a rich, velvety base layered with earthy wild rice, tender chicken thighs, and a colorful mirepoix, this soup is both nourishing and deeply satisfying. It is the perfect cozy dish for chilly afternoons, bringing warmth and flavor to any table with its wholesome, simple ingredients and classic preparation method.
Ingredients
1 medium yellow onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, chopped
3 cloves garlic, minced
3 tablespoons unsalted butter
3/4 teaspoon dried thyme
2 dried bay leaves
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 cup pure wild rice
1/3 cup all-purpose flour
6 cups low-sodium chicken broth
2 cups whole or 2% milk
1 pound boneless, skinless chicken thighs
Instructions
Prepare all vegetables and aromatics as indicated.
In a large Dutch oven, melt the butter over medium heat.
Add the onion, carrots, celery, garlic, thyme, bay leaves, salt, and pepper to the pot.
Sauté the vegetables until softened, about 6-8 minutes.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
Slowly whisk in the chicken broth and milk to avoid clumps.
Add the wild rice and the chicken thighs.
Bring the soup to a gentle simmer, then cover and cook for 45-50 minutes, or until the rice is tender and the chicken is fully cooked.
Remove the chicken thighs, shred with two forks, and return the meat to the pot.
Discard the bay leaves and serve warm.
Notes
Ensure you use pure wild rice rather than a blend for the best texture and flavor. If the soup becomes too thick upon storage, add a splash of chicken broth or milk when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg