Do you ever want to curl up with a blanket and a nice hot bowl of soup in the fall or winter? If so this is the soup for you! The best ever creamy chicken and wild rice soup is a soup that will warm and delight anyone that tastes it!
Why should I use wild rice instead of white rice, or even brown rice?
Wild rice is actually healthy! It has heart benefits and has even been linked with lowering bad cholesterol! It is rich in minerals, fiber and protein! Actually, wild rice isn’t even rice, it is an aquatic grass rich in Manganese. Manganese is used to create connective tissue and regulate blood sugar! Trace minerals are vital for healthy bodies, nervous systems, and hormone regulation! It is also high in folate and B vitamins, so excellent for those who are pregnant or breastfeeding! Basically wild rice is high in every thing that white rice is low in! Here is a fascinating comparison of the three different rice varieties and their nutritional benefits!
How to always have shredded chicken on hand!
You can chop up chicken and cook it for this soup, but my absolute favorite way to make all soups is with shredded chicken from my fridge or freezer! To ensure that I always have shredded chicken on hand I regularly bake whole chickens. You can go HERE for the absolute best way to season and cook a whole chicken. I use this chicken for everything from CHICKEN SALAD to CHICKEN QUESADILLAS! You may also be interested in CANNING CHICKEN with a pressure canner. This method doesn’t require any refrigerator or freezer space.
Creamy Chicken and Wild Rice Soup
Soup:
- 2 tbsp avocado oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 5 celery stalks, diced
- 3 parsnips (or carrots), peeled and diced
- 8 cups bone broth, unsalted
- 3 tsp salt
- 1 tsp rosemary, dried
- 1 tsp oregano, dried
- 1 tsp marjoram, dried
- 1 tsp thyme, dried
- 1 tsp basil, dried
- ½ tsp black pepper
- 2 bay leaves, dried
- 1.5 cups wild rice
- 4 cups chicken, shredded SEE RECIPE NOTE
- ½ tsp lemon juice
Rue
- 3 tbsp butter, unsalted
- 3 tbsp flour, all purpose
- ½ cup heavy cream
- ½ cup whole milk
1.Firstly, add the avocado oil and diced onion to a thick bottomed stock pot over medium heat.
2. You will sauté the onions until translucent, about 5 minutes, then add in the minced garlic, diced celery, and diced parsnips.
3. Add a pinch of salt and sauté the vegetables until soft, about 5 more minutes. I like to salt at every stage, so I add a small amount of salt whenever I add more vegetables.
4. After the vegetables have softened add the rest of your salt, rosemary, oregano, marjoram, thyme, basil, and black pepper. Sauté 1 minute.
5. Now, deglaze the pan by pouring in the broth and using your spoon to scrape up any brown bits stuck to the bottom of the pan. These brown pieces are full of flavor and called fond.
6. Once you have added your broth, add in your bay leaves, wild rice, and shredded chicken. Bring to a boil over high heat.
7. Once boiling, drop the temperature to a still bubbling simmer and simmer for 50 minutes uncovered.
Make the Rue:
8. When you have 10 minutes left on your timer, it is time to make the rue. Start by melting the unsalted butter in a small saucepan over medium heat.
9. Once melted, add in the flour and continuously mix until the mixture is well combined and starting to thicken.
10. Pour in the cup of dairy, I like half heavy cream and half whole milk but you can use whatever liquid dairy you have on hand. Slowly whisk until fully combined and cook until thickened.
11. Once thickened, add the rue to the soup and stir to combine.
12. Finish the soup by adding in a splash of lemon juice and taste for salt level. You may need to add more salt if you used homemade unsalted broth.
13. ENJOY!
Recipe Note:
I typically have frozen or home canned shredded chicken on hand, in the freezer, fridge, or on the shelf. If you do not, don’t despair! You can cook up some fresh chicken! Simply dice 2 chicken breasts, season with salt and pepper, and cook in avocado oil over medium heat for 7-10 minutes. You can then add them to the soup in chunks or shred them with 2 forks, both are delicious!
Creamy Chicken and Wild Rice Soup
Ingredients
Soup:
- 2 tbsp avocado oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 5 celery stalks, diced
- 3 parsnips (or carrots), peeled and diced
- 8 cups bone broth, unsalted
- 3 tsp salt
- 1 tsp rosemary, dried
- 1 tsp oregano, dried
- 1 tsp marjoram, dried
- 1 tsp thyme, dried
- 1 tsp basil, dried
- ½ tsp black pepper
- 2 bay leaves, dried
- 1.5 cups wild rice
- 4 cups chicken, shredded SEE RECIPE NOTE
Rue:
- 3 tbsp butter, unsalted
- 3 tbsp flour, all purpose
- 1/2 cup heavy cream
- 1/2 cup whole milk
Instructions
Make the Soup
1. Firstly, add the avocado oil and diced onion to a thick bottomed stock pot over medium heat.
2.You will sauté the onions until translucent, about 5 minutes, then add in the minced garlic, diced celery, and diced parsnips.
3. Add a pinch of salt and sauté the vegetables until soft, about 5 more minutes. I like to salt at every stage so I add a small amount of salt whenever I add more vegetables.
4. After the vegetables have softened, add in the rest of your salt, rosemary, oregano, marjoram, thyme, basil, and black pepper. Sauté 1 minute.
5. Now, deglaze the pan by pouring in the broth and using your spoon to scrape up any brown bits stuck to the bottom of the pan. These brown pieces are full of flavor and called fond.
6. Once you have added your broth, add in your bay leaves, wild rice, and shredded chicken. Bring to a boil over high heat.
7. Once boiling, drop the temperature to a still bubbling simmer and simmer for 50 minutes uncovered.
Make the Rue
8. When you have 10 minutes left on your timer, it is time to make the rue. Start by melting the unsalted butter in a small saucepan over medium heat.
9. Once melted, add in the flour and continuously mix until the mixture is well combined and starting to thicken.
10. Pour in the cup of dairy, I like half heavy cream and half whole milk but you can use whatever liquid dairy you have on hand. Slowly whisk until fully combined and cook until thickened.
11. Once thickened, add the rue to the soup and stir to combine.
12. Finish the soup by adding in a splash of lemon juice and taste for salt level. You may need to add more salt if you used homemade unsalted broth.
13. ENJOY!
Notes
I typically have frozen or home canned shredded chicken on hand, in the freezer, fridge, or on the shelf. If you do not, don’t despair! You can cook up some fresh chicken! Simply dice 2 chicken breasts, season with salt and pepper, and cook in avocado oil over medium heat for 7-10 minutes. You can then add them to the soup in chunks or shred them with 2 forks, both are delicious!
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