Chicken Wild Rice Soup Recipe

Prepare ingredients

Dice onion, celery, and carrots; mince garlic; measure broth, water, rice, and dairy. Pat chicken dry and season both sides with 1/2 tsp salt and 1/4 tsp pepper.

Sear and poach

In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until shimmering. Add the seasoned chicken and sear 2 minutes per side just to color (it will finish cooking in the soup). Remove chicken to a plate and set aside.

Sweat vegetables

Reduce heat to medium. Add 2 tablespoons butter to the same pot. When melted, add diced onion, celery, and carrots. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux-ish thickener

Sprinkle 3 tablespoons flour over the softened vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste, stirring constantly so it doesn't brown.

Add liquids and rice

Slowly whisk in 6 cups chicken broth and 1 cup water to the pot, scraping up any browned bits. Add the 1 cup uncooked wild rice blend, 1 bay leaf, and thyme sprigs. Increase heat to bring to a gentle boil.

Simmer

Once boiling, reduce heat to low, cover, and simmer 35–45 minutes, stirring occasionally, until the rice is tender and the grains begin to split. If rice package gives a different cook time, follow that guidance and adjust liquid as needed.

Shred or dice chicken

Remove the cooked chicken from the plate, check that it's cooked through (internal temp 165°F / 74°C). Shred with two forks or dice into bite-sized pieces.

Combine and heat through

Return the shredded chicken to the pot. Stir in 1 cup half-and-half and 1/4 cup sour cream (if using) over low heat. Warm gently — do not boil once dairy is added or it may curdle. Taste and adjust seasoning with additional salt and pepper as desired (start with another 1/2 tsp salt if needed).

Finish flavors

Discard the bay leaf and thyme stems. Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon lemon juice if using. Let soup rest off heat for 5 minutes so flavors meld.

Ladle soup into bowls and garnish with additional parsley and freshly ground black pepper. Serve warm with crusty bread.