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Wild Rice Soup with Shredded Chicken and Herb-Infused Broth Recipe

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4.3 from 14 reviews

This comforting Wild Rice Soup features tender chicken, a blend of wild rice, and a medley of vegetables simmered in a fragrant herb-infused broth, finished with a creamy roux-based sauce and a hint of lemon zest. Perfect for a hearty lunch or dinner, this soup offers a satisfying blend of textures and flavors balancing wholesome ingredients with a touch of elegance.

  • Total Time: 1 hour
  • Yield: 5 servings

Ingredients

Rice and Vegetables

  • 3/4 cup uncooked wild rice blend
  • 1 cup chopped yellow onion (1 small onion)
  • 1 cup diced carrots (2 medium carrots)
  • 1 cup diced celery (3 ribs celery)

Soup Base and Seasonings

  • 7 Tbsp butter, diced and divided
  • 1 large garlic clove, minced (1 1/2 tsp)
  • 4 1/2 cups low-sodium chicken broth
  • 1/4 tsp dried thyme
  • 1/4 tsp dried marjoram
  • 1/4 tsp dried sage
  • 1/4 tsp dried rosemary
  • Salt and ground black pepper, to taste

Chicken and Thickening

  • 1 lb boneless skinless chicken breast halves
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 tsp lemon zest

Instructions

  1. Prepare the wild rice: Cook the wild rice blend according to package instructions. Start cooking the rice first, as other ingredients will be prepared while the rice cooks.
  2. Sauté the vegetables: Halfway through the rice cooking time, melt 1 Tbsp butter in a large pot over medium heat. Add chopped onion, diced carrots, and diced celery, sautéing for 4 minutes until softened. Add minced garlic and sauté another 30 seconds until fragrant.
  3. Simmer with broth and herbs: Pour in the low-sodium chicken broth along with dried thyme, marjoram, sage, and rosemary. Season with salt and black pepper to taste. Increase heat to medium-high and add the chicken breasts. Bring the mixture to a boil.
  4. Cook the chicken: Cover the pot and reduce heat to medium-low. Let the soup simmer for 12 to 16 minutes, turning the chicken once during cooking to ensure even cooking, especially if breasts are thick and not fully submerged.
  5. Shred the chicken: Remove the chicken from the pot and place on a cutting board. Let it cool for 5 minutes, then shred into bite-sized pieces. Keep the soup covered and warm on the stove.
  6. Make the roux-based cream mixture: In a medium saucepan, melt the remaining 6 Tbsp butter over medium heat. Stir in the flour and cook, whisking constantly, for 1 1/2 minutes to form a roux.
  7. Thicken with milk and cream: While whisking vigorously, slowly add the milk to the roux mixture. Then whisk in the heavy cream. Continue stirring and cooking until the mixture thickens smoothly.
  8. Combine all ingredients: Pour the thickened milk mixture into the soup pot. Add the shredded chicken, cooked wild rice, and lemon zest. Stir everything together thoroughly and remove from heat.
  9. Serve: Allow the soup to cool slightly before serving warm for best flavor and texture.

Notes

  • Using low-sodium chicken broth allows better control over the saltiness of the soup.
  • Fresh herbs can be used instead of dried, using about 1 tsp minced of each herb.
  • For a thicker soup, you can add a little more flour during the roux step or reduce broth slightly.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove.
  • For a dairy-free version, substitute milk and cream with coconut milk or a plant-based alternative, adjusting thickness accordingly.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/wild-rice-soup-with-shredded-chicken-and-herb-infused-broth-recipe-2/