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creamy chicken wild rice soup recipe - Creamy Chicken Wild Rice Soup served in a white bowl overhead view
Chloe

Creamy Chicken Wild Rice Soup

creamy chicken wild rice soup recipe made easy at home. A hearty and creamy soup loaded with tender chicken, nutty wild rice, and vegetables, perfect for chil
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Method

Ingredients
  

Main
  • 1 lb boneless skinless chicken breasts about 2 medium
  • 1 cup wild rice blend uncooked, rinsed
  • 2 tbsp unsalted butter
  • 1 medium onion diced
  • 3 carrots peeled and sliced
  • 3 stalks celery sliced
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 cup heavy cream room temperature
  • to taste salt and black pepper
Garnish
  • 2 tbsp fresh parsley chopped

Method
 

  1. In a large Dutch oven or soup pot, melt butter over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add mushrooms and cook until they release their moisture and start to brown, about 5 more minutes.
  2. Stir in garlic and cook for 1 minute until fragrant. Sprinkle flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste.
  3. Gradually whisk in the chicken broth, ensuring no lumps. Add wild rice blend, dried thyme, bay leaf, and nestle the whole chicken breasts into the liquid. Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, or until rice is tender and chicken is cooked through (internal temp 165°F).
  4. Remove cooked chicken breasts to a cutting board. Discard the bay leaf. Using two forks, shred the chicken into bite-sized pieces. Return shredded chicken to the pot.
  5. Reduce heat to low. Slowly stir in the heavy cream and warm through, about 2 minutes. Do not boil. Season generously with salt and black pepper to taste.
  6. Ladle soup into bowls, garnish with fresh parsley, and serve immediately.