Creamy chicken and wild rice soup is one of the most comforting and hearty soups. This dish can be made in about one hour using just one Dutch oven, which means fewer dishes to wash and a quick cooking time—definitely a goal of mine.
Wild rice is a fascinating grain; in fact, it isn’t really rice at all. It is classified as a wetland grass and grows in Canada and the Great Lakes region of the United States, with Minnesota being the largest producer.
The health benefits of wild rice are numerous. It is naturally gluten-free, making it a great choice for those with celiac disease or gluten intolerance. Wild rice is rich in protein and fiber, which help keep you feeling full longer. Additionally, it is low in fat and contains essential antioxidants and vitamins necessary for optimal health. Wild rice is also high in phosphorus, an essential mineral for strengthening bones.
Chicken soup typically includes basic vegetables, chicken, and broth, which together form an iconic immune-boosting combination. Chicken is a high-protein food that is low in fat and cholesterol. Garlic and onions possess antimicrobial properties that can help prevent and fight illness.
Rosemary also contributes significantly to immune health. It has the ability to suppress thyroid activity and lower TSH levels in the blood. Overall, the combination of vitamin-rich vegetables, wild rice, and chicken makes this soup a super healthy meal. It’s a powerful blend of fresh ingredients!
Make some today and serve with a slice of warm, fresh sourdough bread. Sourdough Bread- Stand mixer Recipe
Servings and storage
This creamy chicken and wild rice soup yields 6 servings. It is delicious when served hot and fresh, and it also makes great leftovers. You can store the soup in an airtight container in the refrigerator for up to 3 days. Please note that this soup cannot be frozen due to the presence of cream and milk in the broth.
Print Recipe
Chicken Wild Rice Soup
Equipment
- large dutch oven
Ingredients
- 6 tbsp Butter
- 1½ cups Carrots, diced
- 1½ cups Celery, diced
- 1½ cups Onions, diced
- 2 cloves Garlic
- 1/3 cup Flour
- 4 cups Chicken broth
- 1 LB Chicken, boneless skinless breasts
- 1/2 tsp Sea Salt
- 1/2 tsp Black pepper
- 1 tsp Rosemary
- 1 Bay leaf
- 1 cup Wild Rice
- 1/2 cup Heavy Cream
- 1 cup Milk
Instructions
- In a large Dutch oven, melt butter over medium heat.
- Add diced carrots, diced celery, diced onions, and minced garlic to the melted butter.
- Sauté the vegetables for about 5 minutes or until they start to become tender.
- Sprinkle the flour over the vegetables and stir to coat them all. Cook for 2-3 minutes.
- Pour the chicken broth into the dutch oven and mix, scraping the bottom of the pot to remove any stuck pieces of flour or vegetables.
- Add the chicken, sea salt, black pepper, rosemary, and bay leaf and cover.
- Reduce heat to medium low and simmer for 15-20 minutes to cook the chicken, stirring every 5 minutes to make sure none of the vegetables are sticking to the bottom of the pot.
- Once the chicken is cooked through, remove it to a plate and allow it to rest for a few minutes.
- Shred the chicken and return it to the pot.
- Stir in the wild rice, cover the pot, and simmer on medium low for 30 minutes, stirring every 5 minutes to prevent sticking.
- Add the heavy cream and milk to the pot and stir.
- Remove from the heat and serve immediately with a fresh slice of sourdough bread.
