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chicken wild rice soup

Creamy Chicken Wild Rice Soup Recipe

by Sylvia Hofer
Packed with herbs, nutty wild rice, veggies and chicken, this soup is everything you need to warm up on a chilly day.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 12
Calories 566 kcal

Equipment

  • 1 Large dutch oven
  • 1 Medium bowl

Ingredients
  

  • 4-6 cups cooked wild rice drained
  • 4 large carrots chopped
  • 1 onion chopped
  • 4 stalks celery chopped
  • 2 quarts chicken stock
  • 1 tbls sage, thyme, rosemary, parsley fresh or dried
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 tablespoon garlic powder
  • ⅓ cup flour
  • 1 ¾ cup milk
  • ¼ cup heavy cream
  • 1 cup shredded cheese cheddar cheese
  • 2 cups chicken cooked and chopped
  • 8 strips bacon chopped

Instructions
 

  • Start by cooking the wild rice according to the package instructions. When it is ready, pour it over a drain.
  • Dice carrots, onion and celery.
  • In your large dutch oven over medium heat, sauté the bacon until it is crisp around the edges.
  • Leaving the bacon fat in with the bacon, add your chopped onions, celery and carrots. If you are using leftover bacon, do add another oil like olive oil or butter.
  • Add fresh herbs generously.
  • Add a teaspoon of black pepper, tbls of salt, and a tbls of garlic powder.
  • Let that sauté for a couple minutes, just to give the vegetables a head start.
  • Add your broth and wild rice and let it come to a boil. Turn it back and let it simmer for about 10 minutes, until the vegetables are tender.
  • Whisk the flour and the cold milk together in a separate bowl until its clump-free. When the soup is at a boil/simmer, pour in your flour mixture.
  • Let that come to a simmer again, you should be able to see that it has thickened up a bit.
  • Add your shredded cheese now, and your chicken.
  • Turn off the heat and add the heavy cream.
  • Stir, serve and enjoy a bowl of divine nourishment.

Notes

What to serve with this:

Sometimes I serve it just plain, but there's nothing plain about it. When I warm it for the 2nd or 3rd time I'll either add a side salad or sourdough
Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb broth as it sits, so stir in a splash of chicken stock when reheating to loosen it back up.
Freezing: Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently over low heat, adding a splash of broth as needed.
Reheating: Warm gently over low heat, stirring occasionally. Do not boil after the cream and cheese are added, as high heat can cause the dairy to curdle.
bread. But the soup is packed with protein, veggies, carbs and fats so you really don't need anything else.

Nutrition

Calories: 566kcalCarbohydrates: 24gProtein: 12gFat: 47gSodium: 981mgFiber: 1gSugar: 5g
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