Chicken Wild Rice Soup

5 from 3 votes

Chicken wild rice soup is a heart blend of chicken, carrots, and celery in a creamy broth with fresh thyme and wild rice.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Soup

Cuisine: American

Servings:

Add the low sodium chicken stock, chicken breasts, and thyme to a stockpot and bring to a boil. Once boiling, reduce the heat to a simmer. Once the chicken is fully cooked (about 10-12 minutes) remove it and set aside. Once it's cool enough to handle chop it into bite-size pieces. Turn the heat to low on the chicken stock.
Heat a large pot or Dutch oven to medium heat and add the butter, onions, carrot, and celery. Saute for 8 minutes then add the garlic and cook until fragrant (about 2 minutes).
Add the flour to the pot and cook stirring constantly until no longer white (about 1 minute). Next, add the wine and with a wooden spoon scrape any brown bits off the bottom of the pot. Cook for 1 minute or until the alcohol smell has burned off.
Add the warm chicken stock to the pot and mix well to incorporate with the flour. Add the rice and bring to a boil. Once boiling, reduce the heat to a simmer.
Cook until the wild rice is tender (~45-50 minutes). Make sure to stir the rice frequently as it will have a tendency to stick to the bottom of the pot.
Once the rice is tender, add the cream and stir. Then add the chicken to the pot and simmer until the chicken is hot and the rice is perfect.
Remove and discard the thyme stems. Taste test the soup and season with salt and pepper and extra thyme leaves if desired. Enjoy!

Rotisserie chicken can be substituted.
Wild rice takes quite a long time to get tender. Once the germs start breaking open the rice will be tender enough to eat.
Leftovers can be saved for up to 3 days in the fridge and can be reheated in the microwave or on the stovetop.