Ultimate Creamy Chicken and Wild Rice Soup Recipe

There’s just somethin’ ’bout a bowl of soup on a chilly day, right? It’s like a warm hug from the inside out. And trust me, this Creamy Chicken and Wild Rice Soup? It’s the ultimate comfort food. Seriously, it’s hearty, it’s flavorful, and it’s guaranteed to make you feel all cozy inside.

I remember the first time I had a soup like this. It was at this little cafe up in Wisconsin, and I was absolutely frozen after a long hike. One spoonful, and I was hooked! I just HAD to recreate it at home. And after a few (okay, maybe more than a few!) tries, I finally nailed it.

This recipe for Creamy Chicken and Wild Rice Soup is actually super easy to make, don’t let it intimidate you! And every single bite is just absolutely packed with flavor. So, if you’re lookin’ for a delicious and relatively simple meal to warm you up, you’ve definitely come to the right place!

Why You’ll Love This Creamy Chicken and Wild Rice Soup

Okay, so why *should* you make this Creamy Chicken and Wild Rice Soup? Let me tell ya, it’s not just “another soup recipe.” Here’s the lowdown:

A Comforting and Flavorful Bowl

Seriously, the creamy texture is outta this world! It’s so rich and satisfying, you’ll feel like you’re treatin’ yourself to somethin’ fancy (but it’s totally not!).

Quick and Easy to Prepare

Don’t let the name fool ya – this Creamy Chicken and Wild Rice Soup is surprisingly simple to whip up. Weeknight dinner? Sorted!

Perfect for a Cold Day

Rainy, snowy, or just plain blah? This soup is your new best friend. It’s warm, hearty, and sticks to your ribs in the best possible way. Trust me!

Ingredients for Creamy Chicken and Wild Rice Soup

Alright, let’s talk ingredients! Here’s what you’ll need to gather to make this amazing Creamy Chicken and Wild Rice Soup. Don’t skimp – each ingredient plays a super important role!

Essential Ingredients

• 3/4 cup uncooked wild rice blend (the good stuff!)
• 1 cup chopped yellow onion (that’s about 1 small onion)
• 1 cup diced carrots (2 medium ones should do the trick)
• 1 cup diced celery (around 3 ribs)
• 7 Tbsp butter, diced, divided (yes, we’re usin’ real butter!)
• 1 large garlic clove, minced (or 1 1/2 tsp if you’re usin’ the jarred stuff, but fresh is better!)
• 4 1/2 cups low-sodium chicken broth (trust me on the low-sodium!)
• 1/4 tsp each dried thyme, marjoram, sage and rosemary (or 1 tsp fresh, minced of whatever you have!)
• Salt and ground black pepper, to taste (don’t be shy!)
• 1 lb boneless skinless chicken breasts halves
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1/2 cup heavy cream (this is where the “creamy” comes in!)
• 1 tsp lemon zest (don’t skip this, it brightens everything up!)

How to Make Creamy Chicken and Wild Rice Soup: Step-by-Step Instructions

Okay, here’s the fun part! Follow these steps, and you’ll have a pot of the most amazing Creamy Chicken and Wild Rice Soup you’ve ever tasted. Don’t worry, I’ll walk you through it!

Cooking the Wild Rice

First things first, get that wild rice blend cookin’. Just follow the directions on the package – usually it involves simmerin’ it in water or broth ’til it’s tender. This can take a little while, so get it started right away. You’ll want it cooked before anything else.

Sautéing the Vegetables

While the rice is cookin’, grab a large pot (a Dutch oven is perfect if you have one!) and melt 1 Tbsp of that glorious butter over medium heat. Toss in your chopped onion, diced carrots, and diced celery. Sauté ’em for about 4 minutes, just until they start to soften up a bit. Then, add your minced garlic and sauté for another 30 seconds. Careful not to burn the garlic – nobody likes burnt garlic!

Simmering the Soup

Now, pour in that low-sodium chicken broth, and then add your thyme, marjoram, sage, rosemary, salt, and pepper. Give it a good stir. Crank up the heat to medium-high, add your chicken breasts, and bring it all to a boil. Once it’s boilin’, cover the pot, reduce the heat to medium-low, and let it simmer until the chicken is cooked through – about 12-16 minutes. I like to rotate the chicken halfway through to make sure it cooks evenly.

Shredding the Chicken

Alright, time to take out the chicken! Carefully remove the chicken breasts from the pot and let ’em cool for about 5 minutes – enough so you don’t burn your fingers! Then, shred the chicken into bite-sized pieces using two forks. Easy peasy! Keep the soup covered on low heat while you’re shredding.

Making the Cream Sauce

In a separate saucepan, melt the remaining 6 Tbsp of butter over medium heat. Once it’s melted, add the flour and cook for about 1 1/2 minutes, whisking constantly. This is important – you don’t want any lumps! Slowly pour in the milk while whisking – keep that whisk movin’! Then, whisk in the heavy cream. Keep cookin’ and stirrin’ until the sauce thickens up. It should coat the back of a spoon nicely.

Combining the Soup

Alright, almost there! Pour that creamy sauce into the big pot with the soup. Add the shredded chicken, the cooked wild rice, and that lemon zest (don’t forget the zest – it’s magic!). Stir everything together really well and remove from the heat. Let the soup cool slightly before serving – it’ll be super hot! And that’s it! Get ready to enjoy the best Creamy Chicken and Wild Rice Soup ever!

Tips for the Best Creamy Chicken and Wild Rice Soup

Want to take your Creamy Chicken and Wild Rice Soup to the *next* level? Here are a few of my favorite tips and tricks. These little things can make a big difference, trust me!

Seasoning is Key

Seriously, don’t be afraid to taste and adjust as you go! Everyones taste is different. Does it need a little more salt? Pepper? Maybe a pinch of garlic powder? Go for it! It’s your soup, make it perfect for *you*.

Using Leftover Chicken

Got some leftover rotisserie chicken hangin’ out in the fridge? Score! Use it! It’ll save you a bunch of time, and it’s a great way to use up leftovers. Just shred it and toss it in at the end. Easy peasy!

Thickening the Soup

If you like your Creamy Chicken and Wild Rice Soup extra thick (like me!), there are a couple of ways to do it. You can whisk a little extra flour (like a tablespoon or two) into the melted butter at the beginning of the cream sauce. Or, you can mix a tablespoon of cornstarch with a couple of tablespoons of cold water, then whisk it into the soup during the last few minutes of cooking. Just be sure to stir constantly to prevent lumps!

Variations for Your Creamy Chicken and Wild Rice Soup

Okay, so you’ve made the basic Creamy Chicken and Wild Rice Soup, and you’re lovin’ it, right? But what if you wanna mix things up a bit? Well, lucky you, this soup is super versatile! Here are a few ideas to get your creative juices flowin’:

Adding Different Vegetables

Want to sneak in some extra veggies? Go for it! Mushrooms are a fantastic addition – sauté them with the onions and celery for a deeper flavor. Peas or corn also work really well – just toss ’em in during the last few minutes of cooking. Easy peasy!

Using Different Herbs and Spices

Feelin’ adventurous? Try swapping out some of the herbs and spices. A little bit of smoked paprika can add a smoky depth, or you could try adding a bay leaf while the soup simmers. Fresh parsley or chives, stirred in at the end, also add a lovely fresh flavor. The possibilities are endless!

Making it Spicy

If you like a little kick, a pinch of red pepper flakes is your new best friend! Add it in with the other herbs and spices, or just sprinkle a little on top of your bowl before serving. Careful, a little goes a long way!

Serving Suggestions for Creamy Chicken and Wild Rice Soup

Alright, so you’ve got a big pot of delicious Creamy Chicken and Wild Rice Soup. But what should you serve with it? Well, here are a couple of my favorite ideas – simple, but oh-so-good!

Bread and Crackers

Seriously, can you even *have* soup without somethin’ to dip in it? I think not! Crusty bread is always a winner – a nice sourdough or baguette is perfect for soppin’ up all that creamy goodness. Or, if you’re more of a cracker person, go for it! Saltines, oyster crackers, whatever floats your boat!

Salad

Want to keep things a little lighter? A simple side salad is the perfect complement to this Creamy Chicken and Wild Rice Soup. A basic green salad with a vinaigrette dressing is always a good choice. It adds a nice little bit of freshness!

Storage and Reheating Instructions for Creamy Chicken and Wild Rice Soup

Okay, so you’ve made a big batch of this Creamy Chicken and Wild Rice Soup, and you’ve got leftovers (lucky you!). Here’s how to store ’em and reheat ’em so they’re just as delicious the next day!

Storing Leftovers

Once the soup has cooled down a bit, just pop it into an airtight container and stick it in the fridge. It’ll keep for about 3-4 days, easy peasy!

Reheating Instructions

When you’re ready for round two, you’ve got a couple of options. You can reheat the soup on the stovetop over medium heat, stirrin’ occasionally, until it’s heated through. Or, if you’re in a hurry, just zap it in the microwave for a couple of minutes, stirrin’ halfway through. Just be careful not to overheat it – nobody likes exploded soup!

Creamy Chicken and Wild Rice Soup: Frequently Asked Questions

Got questions about makin’ this Creamy Chicken and Wild Rice Soup? I got answers! Here are a few of the most common questions I get asked. Don’t be shy, ask away if you have more!

Can I use brown rice instead of wild rice in this Creamy Chicken and Wild Rice Soup?

Okay, so you *can* use brown rice, but honestly, it’s just not the same. Wild rice has this nutty, kinda chewy texture that brown rice just doesn’t have. It really adds somethin’ special to the soup. But hey, if you’re in a pinch, brown rice will work! Just know that the texture and flavor will be a bit different, but it’ll still be yummy!

Can I freeze this Creamy Chicken and Wild Rice Soup?

Freezing this Creamy Chicken and Wild Rice Soup is a little tricky. The cream can sometimes separate and get a little weird when it’s thawed. But, if you *really* want to freeze it, I recommend letting it cool completely, then portioning it into freezer-safe containers. When you thaw it, do it slowly in the fridge, and then reheat it gently on the stovetop, stirrin’ often. It might not be *exactly* the same as fresh, but it’ll still be pretty darn good!

How do I make this Creamy Chicken and Wild Rice Soup gluten-free?

Making this Creamy Chicken and Wild Rice Soup gluten-free is actually super easy! Just swap out the all-purpose flour for a gluten-free blend. I like using a 1-to-1 gluten-free baking flour. You can usually find it at most grocery stores these days. Just make sure you check all your other ingredients to be sure they are gluten free as well!

Nutritional Information for Creamy Chicken and Wild Rice Soup

Disclaimer

Okay, just a quick heads-up: the nutritional info you *might* see floating around? It’s just an estimate! It can totally change based on what brands you use and how big your servings are. So, take it with a grain of salt, okay?

Enjoying Your Creamy Chicken and Wild Rice Soup

Okay, you’ve made it! You’ve got a pot of creamy, dreamy soup ready to devour. Now, I wanna know what *you* think!

Share Your Creation

Did you make this Creamy Chicken and Wild Rice Soup? Snap a pic and share it! Tag me – I wanna see your beautiful bowls of soup!

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