Wild Rice Soup
This creamy wild rice soup is a cozy, nourishing meal made with simple ingredients like chicken, vegetables, and wholesome wild rice. It's the perfect comforting soup for chilly evenings and is packed with fiber and protein––ideal for a satisfying and balanced dinner.
COOK TIME: 50 minutes
PREP TIME: 20 minutes
SERVINGS: 6
INGREDIENTS
1 tablespoon olive oil
1 medium yellow onion
2 medium carrots
2 celery stalks
2 cloves garlic
1 pound boneless, skinless chicken breasts
¾ cup wild rice
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 bay leaf
6 cups low-sodium chicken broth
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup whole milk
¼ cup all-purpose flour
2 tablespoons unsalted butter
INSTRUCTIONS
Peel the onion and dice it. Peel the carrots and cut them into thin slices. Wash the celery and slice it. Peel and mince the garlic.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Add the chicken breasts, wild rice, thyme, rosemary, bay leaf, chicken broth, salt, and pepper to the pot. Stir to combine.
Bring the soup to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 40–45 minutes, or until the rice is tender and the chicken has reached an internal temperature of 165°F (74°C), as measured by a food thermometer.
Remove the chicken from the pot and place it on a clean cutting board. Let it rest for a few minutes, then shred it using two forks.
While the chicken rests, in a small saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1–2 minutes to form a roux. Slowly pour in the milk, whisking continuously to prevent lumps. Cook for 3–4 minutes, or until thickened.
Add the thickened milk mixture and the shredded chicken back into the soup pot. Stir well to combine.
Simmer uncovered for an additional 5–10 minutes to allow the flavors to meld. Remove the bay leaf before serving.
Storage Note:
Cool soup to room temperature, then store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave to an internal temperature of 165°F before serving.
Ingredient Substitutions:
Substitute rotisserie chicken (pre-cooked) to reduce cook time. Add during the final 10 minutes.
Use a wild rice blend if pure wild rice is unavailable—adjust cooking time accordingly.
Substitute 1 cup of half-and-half for milk for a richer soup, or use unsweetened plain oat milk for a dairy-free version.
Disclaimer: Consuming undercooked meat may increase your risk of foodborne illness. Always cook poultry to a minimum internal temperature of 165°F (74°C).