Print

Chicken Wild Rice Soup Recipe

Print Recipe

★★★★★

4.6 from 130 reviews

This comforting Chicken Wild Rice Soup combines tender shredded rotisserie chicken with a hearty wild rice blend, sautéed aromatic vegetables, and a creamy broth enriched with heavy cream and subtle herbs. Flavored with Italian seasoning, sage, thyme, and finished with a splash of balsamic vinegar, this soup is perfect for a cozy meal that warms you from the inside out.

Ingredients

Scale

Vegetables and Aromatics

  • 3 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 6 cloves garlic, minced

Herbs and Seasonings

  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried thyme
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Thickener and Liquids

  • 1/4 cup all-purpose flour
  • 4 cups chicken stock (or chicken broth)
  • 1 teaspoon Better Than Bouillon Roasted Chicken Base (optional)

Main Ingredients

  • 1 cup wild rice blend, uncooked (includes actual wild rice)
  • 2 cups shredded rotisserie chicken (white and dark meat)
  • 1.5 cups heavy cream
  • 1 teaspoon balsamic vinegar

Garnish

  • Fresh chopped parsley

Instructions

  1. Sauté the Vegetables: Melt 3 tablespoons of butter in a large pot or Dutch oven over medium-high heat until foaming. Add the diced onion, sliced carrots, and celery. Season generously with kosher salt and fresh cracked pepper. Cook, stirring frequently, for 5-7 minutes until vegetables soften and the onion turns translucent.
  2. Bloom the Aromatics and Create the Roux: Lower heat to medium-low. Stir in minced garlic, Italian seasoning, ground sage, and dried thyme. Cook for about 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out raw flour taste and form a thick roux.
  3. Deglaze and Add Liquids: Add a few splashes of chicken stock to the pot and scrape the bottom to release flavorful browned bits. Then pour in the remaining chicken stock, stirring to combine.
  4. Simmer the Rice: Stir in the Better Than Bouillon (if using) and the uncooked wild rice blend. Season again with salt and pepper. Increase heat to medium-high, cover the pot, and bring to a gentle simmer.
  5. Cook the Rice: Once simmering, reduce heat to low. Keep pot covered and let simmer gently for 50-60 minutes until rice is tender and grains have split open.
  6. Add the Finishing Touches: Stir in shredded rotisserie chicken, heavy cream, and balsamic vinegar. Cook over low heat for 2-3 minutes until the chicken is warmed through. Avoid boiling after adding cream to prevent curdling.
  7. Season and Serve: Remove from heat, taste and adjust seasoning with additional salt and pepper. Ladle into bowls, garnish with fresh chopped parsley, and serve immediately.

Notes

  • Use unsalted butter to better control the saltiness of the soup.
  • Choose a wild rice blend with actual wild rice grains and avoid quick-cook or parboiled varieties for proper texture.
  • The Better Than Bouillon Roasted Chicken Base is optional but highly recommended for deeper flavor.
  • Do not substitute heavy cream with milk to prevent curdling.
  • Add the balsamic vinegar at the end to brighten the flavors without overpowering the soup.
  • Adjust seasoning as needed at the end to ensure the best flavor balance.

Keywords: Chicken wild rice soup, creamy chicken soup, hearty soup recipe, rotisserie chicken soup, wild rice soup, comforting soup, homemade chicken soup

Find it online: https://dishedbydana.com/chicken-wild-rice-soup-recipe/