If there’s one thing that makes a cold, dreary day a bit more bearable, it’s a bowl of steaming soup – especially when it’s creamy chicken wild rice soup. Imagine a cozy evening with this hearty, comforting dish that warms not just your belly, but your soul too. I stumbled upon this recipe on a chilly day, and oh boy, it felt like wrapping myself in a warm, fuzzy blanket.
Steps
- Cook the wild rice according to the instructions on the package. As the rice is cooking, in a separate large pot, melt 1 tablespoon of butter over medium heat. Add chopped onions, carrots, and celery, sauté for 4 minutes, then add minced garlic and sauté for an additional 30 seconds.
- Pour in the chicken broth, and season with thyme, marjoram, sage, rosemary, salt, and pepper. Increase the heat to medium-high, add the chicken, and bring the mixture to a simmer.
- Cover the pot, reduce the heat to medium-low, and let it simmer until the chicken is cooked through, approximately 12 to 16 minutes. Turn the chicken once during cooking if the breasts are thick and not fully submerged.
- Once the chicken is cooked, remove it from the pot and let it cool for 5 minutes before shredding it into bite-sized pieces. Keep the soup warm by covering it.
- In a different medium saucepan, melt the remaining 6 tablespoons of butter over medium heat. Add flour and cook for 1.5 minutes, whisking constantly to avoid lumps.
- Gradually whisk in the milk while stirring vigorously, then add the heavy cream. Continue cooking and stirring until the mixture thickens.
- Combine the thickened milk mixture with the soup in the pot, adding the shredded chicken, cooked rice, and lemon zest. Mix everything thoroughly and remove from heat.
- Allow the soup to cool slightly before serving.
Ingredients
- Wild rice blend (recommended: Lundberg’s blend)
- 1 tablespoon butter (for sautéing)
- 6 tablespoons butter (for béchamel sauce)
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 6 cups chicken broth (low-sodium suggested)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- Salt, to taste
- Black pepper, to taste
- 1 1/2 pounds chicken breasts
- 1/2 cup all-purpose flour
- 2 cups milk (avoid skim milk)
- 1 cup heavy cream (or substitute with half and half)
- Zest of 1 lemon
Nutritional Values
Calories: 2700 | Calories from Fat: 1305 | Fat: 145g | Saturated Fat: 85g | Cholesterol: 695mg | Sodium: 3935mg | Potassium: 4660mg | Carbohydrates: 190g | Fiber: 20g | Sugar: 35g | Protein: 155g | Vitamin A: 26570IU | Vitamin C: 30mg | Calcium: 760mg | Iron: 10mg
FAQ
- Can this soup be made gluten-free?
- Yes, to make this soup gluten-free, you can substitute the flour with one-third the amount of cornstarch. Mix the cornstarch with some milk before adding it to the soup. Ensure all other ingredients are labeled gluten-free.
- Is it possible to freeze this soup?
- Freezing is not recommended due to the dairy content, which can separate and curdle. However, you can keep it in the refrigerator for up to three days.
- Can I use pre-cooked chicken or turkey in this recipe?
- Absolutely, leftover cooked chicken or turkey can be used. If using leftovers, add them at the end to avoid them becoming overcooked or dry.
- What can I substitute for heavy cream?
- You can substitute half-and-half for heavy cream if preferred, though the soup may be slightly less rich.
- How do I ensure the soup has the right texture and thickness?
- The béchamel sauce, made with flour, milk, and butter, thickens the soup. Ensure to whisk constantly while cooking the sauce to achieve the desired creamy consistency.
Tips
- For a gluten-free version of this soup, replace the flour with a third of the amount of cornstarch and mix it well with some of the milk. Ensure that other ingredients are also gluten-free by checking their labels.
- To avoid curdling, store the soup in the fridge for up to three days instead of freezing it, as dairy doesn’t freeze well and may separate.
- If you have leftover cooked chicken or turkey, feel free to use it in this recipe. Just add it towards the end of cooking to prevent it from becoming tough or dry.
Equipment
- Large Pot
- Medium Saucepan
- Whisk
