Chicken and Wild Rice Soup

How to make Chicken and Wild Rice Soup

Stir in the wild rice, chicken broth, and bay leaves. Bring the mixture to a low boil then cover and reduce to a simmer. Simmer for about 40 minutes or until the rice is tender (see notes below). Add the cooked chicken back to the pot and simmer for a few minutes. Remove the pot from the heat and stir in the cream, thyme, and rosemary. Ladle into bowls and garnish with more fresh thyme, rosemary, or parsley.

This one-pot soup is packed with flavor and easy enough for the novice cook.

HELPFUL RECIPE TIPS

  • A little smoked paprika adds a hint of smoky sweet taste and a little dash of color. If you want your soup pearl white simply omit the paprika.
  • The wild rice adds texture and a pleasant nutty flavor. Wild rice is done when some of the kernels have opened. It will be tender with a slightly chewy texture. That is one of the characteristics I like most about it.
  • Boneless skinless chicken thighs can be substituted for the chicken breasts.  
  • 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary can be substituted for fresh herbs. Just stir them into the pot with the garlic.
  • Other veggies to add include mushrooms (sauté first), frozen peas, or fresh spinach.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
  • To freeze first, completely cool. Then ladle into marked freezer zipper bags and freeze for up 3 months. See more about freezing soup below.

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