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

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4.3 from 4 reviews

This hearty Wild Rice Soup combines nutty wild rice blend with tender chicken breast, sautéed vegetables, and a creamy herb-infused broth. Perfectly balanced with aromatic herbs like thyme, marjoram, sage, and rosemary, it delivers a comforting and satisfying meal that’s great for any season.

  • Total Time: 1 hour
  • Yield: 5 servings

Ingredients

Wild Rice

  • 3/4 cup uncooked wild rice blend

Vegetables and Aromatics

  • 1 cup chopped yellow onion (1 small onion)
  • 1 cup diced carrots (2 medium carrots)
  • 1 cup diced celery (3 ribs)
  • 1 large garlic clove, minced (1 1/2 tsp)

Butter and Flour

  • 7 Tbsp butter, diced and divided
  • 1/2 cup all-purpose flour

Liquids and Dairy

  • 4 1/2 cups low-sodium chicken broth
  • 1 1/2 cups milk
  • 1/2 cup heavy cream

Protein

  • 1 lb boneless skinless chicken breast halves

Herbs and Seasonings

  • 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
  • 1 tsp lemon zest

Instructions

  1. Cook the Wild Rice: Prepare the wild rice blend according to the package directions. This typically involves simmering the rice in water until tender, usually about 45-50 minutes.
  2. Sauté Vegetables: Halfway through the rice cooking, melt 1 tablespoon of butter in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 4 minutes until softened. Add minced garlic and sauté for an additional 30 seconds until fragrant.
  3. Add 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.
  4. Cook the Chicken: Add the boneless, skinless chicken breast halves to the pot. Bring the mixture to a boil, then cover with a lid and reduce heat to medium-low. Simmer until the chicken is cooked through, about 12 to 16 minutes. Rotate chicken halfway through to ensure even cooking, especially if thicker breasts are used and not fully submerged.
  5. Shred the Chicken: Remove the chicken and place it on a cutting board to cool for 5 minutes. Shred into small bite-sized pieces using two forks. Keep the soup mixture covered and warm on the stove.
  6. Make the Roux Base: In a separate medium saucepan, melt the remaining 6 tablespoons of butter over medium heat. Sprinkle in the flour and cook for 1 1/2 minutes, whisking constantly to avoid lumps.
  7. Thicken with Milk and Cream: Slowly pour in the milk while whisking vigorously to combine with the roux. Add heavy cream and continue cooking while stirring constantly until the mixture thickens and is smooth, about 3-5 minutes.
  8. Combine Soup Components: Pour the thickened milk mixture into the pot with the broth and vegetables. Add the shredded chicken, cooked wild rice, and lemon zest. Stir well to ensure all ingredients are evenly combined.
  9. Serve: Allow the soup to cool slightly before serving for optimal flavor and texture.

Notes

  • Use a wild rice blend that typically contains a mix of wild rice and other rice varieties for better texture and cooking time.
  • Rotating the chicken during cooking ensures even doneness, especially if the pieces are thick.
  • For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken or replace it with tofu or mushrooms.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop.
  • Adjust herbs according to preference or use fresh herbs for a brighter flavor.
  • 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/