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Chicken Wild Rice Soup Recipe

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★★★★★

4.7 from 111 reviews

This comforting Chicken Wild Rice Soup features tender shredded chicken, a hearty wild rice blend, and a medley of fresh vegetables simmered in a flavorful broth, thickened with a creamy roux for a rich and satisfying meal. Its flexible cooking methods—slow cooker or stovetop—allow for easy preparation, perfect for cozy dinners any time of year.

Ingredients

Scale

Soup Ingredients

  • 1 cup wild rice blend (uncooked)
  • 1 lb boneless skinless chicken breast
  • 5 cloves garlic, minced
  • 1 cup yellow onion, chopped
  • ¾ cup celery, chopped
  • ¾ cup carrots, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 teaspoons sea salt (plus more to taste)
  • 2 bay leaves
  • 6 cups low sodium chicken broth
  • 2 cups water (or additional chicken broth)

Roux Ingredients

  • ¼ cup olive oil (or butter, ghee, or vegan butter)
  • ½ cup gluten-free all-purpose flour (or regular all-purpose flour)
  • 1 cup unsweetened almond milk (or oat milk)
  • Fresh thyme for garnish (optional)
  • Pepper to taste

Instructions

  1. Prepare Ingredients: Rinse the wild rice blend thoroughly under running water to remove excess starch and debris, ensuring a clean base for the soup.
  2. Combine Ingredients in Slow Cooker: Place the rinsed wild rice, chicken breasts, minced garlic, chopped onions, celery, carrots, dried thyme, dried rosemary, sea salt, bay leaves, chicken broth, and water into the slow cooker. Stir gently to mix.
  3. Cook Soup: Cover the slow cooker and set it to cook on high for 3-4 hours or on low for 7-8 hours until the rice is tender and chicken is cooked through.
  4. Shred Chicken: In the last half hour of cooking, carefully remove the chicken breasts from the slow cooker and let them cool slightly. Using two forks, shred the chicken into small pieces.
  5. Return Chicken to Soup: Remove the bay leaves from the slow cooker and add the shredded chicken back into the soup. Stir to combine.
  6. Make Roux: In a separate saucepan, heat the olive oil (or butter/ghee) over medium heat. Add the flour and cook for about 1 minute while stirring constantly to form a roux. Slowly whisk in the almond milk (or oat milk), continuing to whisk until the mixture thickens and becomes creamy without lumps; remove from heat.
  7. Combine Roux with Soup: Pour the creamy roux mixture into the slow cooker and stir thoroughly to incorporate. If the soup is too thick, add additional water or milk to achieve desired consistency.
  8. Season and Serve: Taste the soup and adjust salt and pepper as needed. Garnish with fresh thyme if desired and serve warm.
  9. Alternative Stovetop Method – Cook Rice: Prepare the wild rice according to package instructions and set aside.
  10. Stovetop Saute: In a Dutch oven or large pot, heat 2 tablespoons of oil, butter, or ghee over medium heat. Add onions, carrots, and celery and sauté for 5-6 minutes, stirring occasionally until softened. Add garlic and sauté for an additional minute.
  11. Add Herbs and Seasoning: Stir in dried thyme, rosemary, sea salt, and bay leaves, coating the vegetables evenly.
  12. Add Broth and Chicken: Pour in chicken broth, water, and add the chicken breasts to the pot. Bring to a boil, then reduce heat to low and cover. Simmer gently for about 20 minutes until the chicken is cooked through.
  13. Shred Chicken and Combine: Remove the chicken breasts, shred them with two forks, then add the shredded chicken back to the pot along with the cooked wild rice. Stir to mix.
  14. Prepare Roux: In a separate saucepan, melt ¼ cup of oil, butter, or ghee over medium heat. Stir in the flour and cook for 1 minute, then slowly whisk in the almond or oat milk until creamy and thickened.
  15. Finish Soup: Add the roux to the pot and stir until fully combined. Add extra water or milk as needed for desired thickness. Season with salt and pepper to taste, garnish with fresh thyme, and serve hot.

Notes

  • You can substitute almond milk with oat milk, regular milk, or any plant-based milk for a dairy-free option.
  • Use gluten-free all-purpose flour to keep this recipe gluten-free.
  • If you prefer a richer flavor, butter or ghee can be used instead of olive oil for the roux.
  • The soup thickens as it cools; if reheating, add a splash of broth or milk to loosen it.
  • Cooking times may vary depending on your slow cooker model; check chicken doneness before shredding.
  • The stovetop method is quicker but requires more active cooking than the slow cooker version.

Keywords: chicken wild rice soup, slow cooker soup, gluten free soup, creamy chicken soup, healthy chicken soup, wild rice recipe, easy dinner soup

Find it online: https://cookcrisis.com/chicken-wild-rice-soup-recipe/