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On a chilly evening last week, I threw together this cozy chicken and wild rice soup that had my whole family reaching for seconds! The secret? A perfect blend of herbs and the creamiest broth you can imagine. Every spoonful is loaded with tender chicken, nutty wild rice, and garden fresh veggies. I love serving it with chunks of crusty bread for soaking up every last drop.
From My Kitchen to Yours
Let me share my favorite cold weather comfort soup! It's packed with chunks of juicy chicken, hearty wild rice, and loads of veggies swimming in a rich, creamy broth. The best part? It's so simple to make you'll feel like a pro in the kitchen. Perfect for Sunday dinners or when you need to warm up after a long day.
What You'll Need From The Store
- For The Base: A splash of olive oil, 2 celery stalks, 2 carrots, 1 yellow onion, 2 garlic cloves, 1 stick unsalted butter, all-purpose flour, 6 cups chicken broth, 1 chicken bouillon cube, dried thyme, sage, rosemary, salt, and pepper.
- The Stars of the Show: 1 pound chicken (breasts or thighs), 1 cup wild rice blend, 1 can evaporated milk or half-and-half, fresh parsley for garnish.
Let's Start Cooking!
- Getting Those Veggies Ready
- Grab your biggest pot and warm up some olive oil. Toss in your chopped celery, carrots, and onion; let them get soft and fragrant for about 5-7 minutes. Add the garlic at the end just a quick cook!
- Making That Amazing Broth
- Drop in your butter and let it melt. Sprinkle flour over everything and whisk it around; this is what makes the soup creamy! Pour in your broth slowly, keeping that whisk moving. Add all those lovely herbs and seasonings, then let it bubble gently.
- Cooking Your Chicken
- Pop your chicken right into the pot, cover it up, and let it simmer until it's cooked through about 10-12 minutes. Take it out, let it rest a bit, then shred it up with two forks.
- Bringing It All Together
- Stir in your cooked rice, the milk, and that shredded chicken. Let everything hang out together for about 5 minutes to get friendly. Give it a taste and add more salt if needed!
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Make It Extra Special
Sprinkle some fresh parsley on top and maybe a handful of parmesan if you're feeling indulgent. Want to really wow everyone? Serve it in hollowed-out bread bowls—talk about comfort food heaven! Some warm, crusty bread on the side never hurt either perfect for soaking up every last drop of that creamy broth.
Plan Ahead Tips
Got a busy week coming up? Make the soup base a day or two ahead just leave out the rice and milk. Pop it in the fridge, then when you're ready to eat, heat it up and stir in the rice and milk. The flavors actually get even better after a day or two!
Mix It Up!
Want to make it in your slow cooker? No problem! Cook those veggies and make the roux in a pan first, then dump everything except the rice and milk in your slow cooker. Let it do its thing for a few hours, then stir in the rice and milk at the end. Going vegetarian? Skip the chicken, use veggie broth, and toss in some mushrooms or spinach instead. Still totally delicious!
Why You'll Love This Recipe
This soup is pure comfort in a bowl! The wild rice adds such a lovely nutty flavor and makes it feel extra special. It's perfect for those busy weeknights when you want something warming and filling. Plus, it's even better the next day perfect for lunch leftovers!
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Final Kitchen Notes
The key to making this soup extra delicious is letting those flavors develop. Don't rush the veggie softening stage—that's where all the good flavor starts! And remember, you can always add more herbs or seasonings at the end. Trust your taste buds they know what's good!
Frequently Asked Questions
- → Can I use leftover chicken?
Yes, add cooked chicken near the end just to heat through. About 3 cups of chopped cooked chicken works well.
- → Why use evaporated milk?
Evaporated milk adds creaminess without curdling like regular milk might. Heavy cream mixture is a good substitute.
- → Can I freeze this soup?
Yes, but dairy may separate slightly when thawed. Reheat gently and stir well. Rice might also be softer after freezing.
- → What's the best wild rice to use?
Any wild rice or wild rice blend works. Cook it separately in broth for extra flavor. Rice-A-Roni wild rice also works.
- → Can I make it ahead?
Yes, keeps well for 3-4 days refrigerated. Rice may absorb more liquid, so add extra broth when reheating.
Conclusion
A delicious and hearty soup that combines tender chicken, nutritious wild rice, and fresh vegetables in a creamy, herb-seasoned broth. Perfect for cold days and easy to prepare.