Cup Of Chicken Wild Rice Soup Recipe

Sweat aromatics

In a large Dutch oven or heavy pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Make roux

Sprinkle the all-purpose flour over the softened vegetables and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste. Do not let it brown significantly.

Add liquids and rice

Slowly whisk in the chicken broth and water to the pot, scraping up any browned bits. Add the uncooked wild rice blend and stir to combine. Bring the mixture to a gentle boil.

Poach the chicken

Once the soup base comes to a boil, add the chicken breasts, thyme, bay leaf, salt, and black pepper. Reduce heat to low to maintain a gentle simmer. Cover and simmer until the rice is tender and chicken is cooked through, about 35–45 minutes depending on the rice blend. Stir occasionally and check rice package for expected cook time.

Shred chicken

Remove the chicken breasts to a plate and let cool briefly. Discard the bay leaf. Using two forks or your hands, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir to combine.

Temper dairy and finish soup

Lower the heat to the lowest setting. Stir about 1 cup of the hot soup into the half-and-half (or whole milk) to temper it, then slowly pour the tempered dairy back into the pot, stirring constantly to prevent curdling. If using sour cream, whisk it with a few tablespoons of hot soup first, then stir into the pot. Heat gently until the soup is hot but do not boil once dairy is added, which can cause separation (about 3–5 minutes). Taste and adjust seasoning with extra salt and pepper if needed. Stir in lemon juice, if using, and chopped parsley.

Serve

Ladle the soup into cups or bowls. Garnish with extra parsley and a grind of black pepper. Serve warm.