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Creamy Chicken and Wild Rice Soup: A Comforting Classic for Every Beginner Cook

There’s something undeniably comforting about a bowl of warm, creamy soup on a chilly day. Whether it’s the aroma of herbs simmering on the stove, the rich and velvety texture, or the nourishing ingredients that make each spoonful satisfying, soup has a way of wrapping you in warmth. This Chicken and Wild Rice Soup is no exception. It’s hearty, flavorful, and surprisingly easy to make, even if you’re a beginner cook.

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Creamy Chicken and Wild Rice Soup: A Comforting Classic for Every Beginner Cook

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Craving something warm, creamy, and absolutely delicious? This Creamy Chicken and Wild Rice Soup is the perfect bowl of comfort! Loaded with tender chicken, nutty wild rice, and a velvety broth, this easy-to-make soup is a must-try for beginner cooks. With simple ingredients and rich flavors, it’s a go-to recipe for cozy nights and satisfying meals. Serve it with crusty bread for the ultimate comfort dish!

#SoupLover #EasyComfortFood #CreamyGoodness #HomemadeSoup #WildRiceRecipe #SimpleAndDelicious #OnePotCooking #HeartyAndHealthy #CozyComfort #ChickenSoup

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 cups cooked wild rice – Wild rice has a nutty, chewy texture that adds heartiness to the soup. You can use a wild rice blend, brown rice, or even white rice as a substitute.
  • 2 tablespoons olive oil – Used for sautéing vegetables. You can swap with butter or avocado oil if preferred.
  • 2 ribs celery (diced) – Adds freshness and depth to the broth.
  • 2 carrots (diced) – For natural sweetness and color.
  • 1 yellow onion (chopped) – Essential for building flavor. You can use white or red onion if needed.
  • 1 clove garlic (minced) – A little goes a long way in enhancing the overall taste. If you love garlic, add an extra clove.
  • 5 tablespoons unsalted butter – Helps create a creamy, rich texture when combined with flour.
  • 1/3 cup all-purpose flour – Used to thicken the soup. For a gluten-free option, substitute with gluten-free flour or cornstarch.
  • 6 cups low-sodium chicken broth – The base of the soup. You can use homemade broth, store-bought, or vegetable broth for a vegetarian version.
  • 2 teaspoons chicken bouillon paste (Better Than Bouillon) – Enhances the depth of flavor. If unavailable, use chicken bouillon cubes or extra salt.
  • 1/4 teaspoon dried thyme – Adds an earthy, herbal touch. You can use fresh thyme if available.
  • 1/4 teaspoon dried sage – Complements the richness of the broth.
  • 1/4 teaspoon dried rosemary – A fragrant herb that pairs beautifully with chicken and wild rice.
  • 1 teaspoon kosher salt – Adjust according to taste.
  • 1/2 teaspoon freshly ground black pepper – Adds warmth and mild heat.
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs – Chicken thighs add more flavor, while breasts are leaner. Either works well.
  • 12 oz can evaporated milk – Contributes to the creamy consistency without being overly heavy. You can use 6 oz heavy cream and 6 oz milk for a richer version.

Instructions

1. Sauté the Vegetables

  • Heat a large pot over medium heat.
  • Add olive oil and let it warm up.
  • Toss in the diced celery, carrots, and onion, sautéing for 3 minutes until slightly softened.
  • Add garlic and cook for another 30 seconds, stirring continuously to avoid burning.

2. Make the Roux (Thickener)

  • Add butter to the pot and allow it to melt completely.
  • Sprinkle in the flour, whisking constantly for about 1 minute to create a smooth paste. This step helps thicken the soup.

3. Build the Soup Base

  • Gradually pour in the chicken broth, stirring well to dissolve the roux.
  • Add chicken bouillon paste, thyme, sage, rosemary, salt, and black pepper for seasoning.

4. Cook the Chicken

  • Add the chicken breasts or thighs to the pot.
  • Bring the mixture to a gentle boil, then cover with a lid.
  • Reduce the heat and let it simmer for 10 minutes, or until the chicken is fully cooked (internal temperature of 165°F).

5. Shred the Chicken

  • Remove the chicken from the pot and let it rest for 5 minutes on a cutting board.
  • Use two forks to shred or chop the chicken into small pieces.

6. Add the Final Ingredients

  • Return the shredded chicken to the pot.
  • Stir in the evaporated milk and cooked wild rice.
  • Simmer for another 5 minutes, allowing flavors to blend.
  • Taste and adjust seasoning, adding more salt, pepper, or bouillon if needed.

Notes

  • How to Tell if Chicken is Cooked: If you’re unsure, use a meat thermometer. The chicken should reach 165°F (75°C) internally.
  • Prevent Overcooked Rice: If you don’t want rice to absorb too much liquid, add it towards the end of cooking.
  • Adjusting Thickness: If the soup is too thick, add extra broth or milk. If it’s too thin, let it simmer uncovered for a few more minutes.
  • Shortcut for Cooked Wild Rice: Use pre-cooked or leftover rice to save time. Instant wild rice packets work well too.
  • Author: Rosa
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

I remember the first time I made a creamy soup from scratch. I was hesitant, unsure if I could get the consistency right or balance the flavors perfectly. But with a little patience and the right approach, I discovered that making homemade soup is both rewarding and foolproof. This particular recipe combines tender chicken, nutty wild rice, and a rich, savory broth infused with herbs and vegetables, making it the perfect dish for a cozy meal at home. Plus, it’s versatile—you can make it on the stovetop or in a slow cooker, depending on what works best for you.

If you’re new to cooking, this is a great recipe to start with because it covers essential techniques like sautéing vegetables, making a roux for thickening, and simmering flavors together. The result is a delicious, satisfying soup that will become a go-to in your kitchen.

Why This Recipe is Perfect for Beginners

  • Simple Techniques: You’ll learn basic cooking methods like sautéing, simmering, and thickening a soup with a roux, which are essential skills for many recipes.
  • Time Efficiency: With just 20 minutes of prep and 20 minutes of cooking, you can have a homemade, restaurant-quality soup ready in under an hour.
  • Nutrient-Packed: The combination of chicken, vegetables, and wild rice provides protein, fiber, and essential vitamins for a balanced meal.
  • One-Pot Meal: Less cleanup, fewer dishes—just one pot for all the cooking.
  • Customizable: You can make it lighter, creamier, or vegetarian, depending on your preferences.

Ingredients and Substitutions

Here’s everything you’ll need to make this soup, along with alternative options to fit your taste and pantry availability.

Main Ingredients

  • 2 cups cooked wild rice – Wild rice has a nutty, chewy texture that adds heartiness to the soup. You can use a wild rice blend, brown rice, or even white rice as a substitute.
  • 2 tablespoons olive oil – Used for sautéing vegetables. You can swap with butter or avocado oil if preferred.
  • 2 ribs celery (diced) – Adds freshness and depth to the broth.
  • 2 carrots (diced) – For natural sweetness and color.
  • 1 yellow onion (chopped) – Essential for building flavor. You can use white or red onion if needed.
  • 1 clove garlic (minced) – A little goes a long way in enhancing the overall taste. If you love garlic, add an extra clove.
  • 5 tablespoons unsalted butter – Helps create a creamy, rich texture when combined with flour.
  • 1/3 cup all-purpose flour – Used to thicken the soup. For a gluten-free option, substitute with gluten-free flour or cornstarch.
  • 6 cups low-sodium chicken broth – The base of the soup. You can use homemade broth, store-bought, or vegetable broth for a vegetarian version.
  • 2 teaspoons chicken bouillon paste (Better Than Bouillon) – Enhances the depth of flavor. If unavailable, use chicken bouillon cubes or extra salt.
  • 1/4 teaspoon dried thyme – Adds an earthy, herbal touch. You can use fresh thyme if available.
  • 1/4 teaspoon dried sage – Complements the richness of the broth.
  • 1/4 teaspoon dried rosemary – A fragrant herb that pairs beautifully with chicken and wild rice.
  • 1 teaspoon kosher salt – Adjust according to taste.
  • 1/2 teaspoon freshly ground black pepper – Adds warmth and mild heat.
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs – Chicken thighs add more flavor, while breasts are leaner. Either works well.
  • 12 oz can evaporated milk – Contributes to the creamy consistency without being overly heavy. You can use 6 oz heavy cream and 6 oz milk for a richer version.

Step-by-Step Cooking Instructions

1. Sauté the Vegetables

  • Heat a large pot over medium heat.
  • Add olive oil and let it warm up.
  • Toss in the diced celery, carrots, and onion, sautéing for 3 minutes until slightly softened.
  • Add garlic and cook for another 30 seconds, stirring continuously to avoid burning.

2. Make the Roux (Thickener)

  • Add butter to the pot and allow it to melt completely.
  • Sprinkle in the flour, whisking constantly for about 1 minute to create a smooth paste. This step helps thicken the soup.

3. Build the Soup Base

  • Gradually pour in the chicken broth, stirring well to dissolve the roux.
  • Add chicken bouillon pastethyme, sage, rosemary, salt, and black pepper for seasoning.

4. Cook the Chicken

  • Add the chicken breasts or thighs to the pot.
  • Bring the mixture to a gentle boil, then cover with a lid.
  • Reduce the heat and let it simmer for 10 minutes, or until the chicken is fully cooked (internal temperature of 165°F).

5. Shred the Chicken

  • Remove the chicken from the pot and let it rest for 5 minutes on a cutting board.
  • Use two forks to shred or chop the chicken into small pieces.

6. Add the Final Ingredients

  • Return the shredded chicken to the pot.
  • Stir in the evaporated milk and cooked wild rice.
  • Simmer for another 5 minutes, allowing flavors to blend.
  • Taste and adjust seasoning, adding more salt, pepper, or bouillon if needed.

Beginner Tips and Notes

  • How to Tell if Chicken is Cooked: If you’re unsure, use a meat thermometer. The chicken should reach 165°F (75°C) internally.
  • Prevent Overcooked Rice: If you don’t want rice to absorb too much liquid, add it towards the end of cooking.
  • Adjusting Thickness: If the soup is too thick, add extra broth or milk. If it’s too thin, let it simmer uncovered for a few more minutes.
  • Shortcut for Cooked Wild Rice: Use pre-cooked or leftover rice to save time. Instant wild rice packets work well too.

Serving Suggestions

This soup is fantastic on its own, but you can pair it with:

  • Crusty Bread – A slice of fresh baguette or garlic bread is perfect for dipping.
  • Side Salad – A crisp green salad with a light vinaigrette balances out the creaminess.
  • Roasted Vegetables – Serve with roasted Brussels sprouts, asparagus, or sweet potatoes.

Storage and Reheating

  • Refrigeration: Store leftovers in an airtight container for 3-4 days.
  • Freezing: Because of the dairy content, freezing may change the texture. If freezing, do so before adding the milk and stir it in when reheating.
  • Reheating: Warm on the stovetop over low heat, stirring occasionally. If too thick, add extra broth or milk.

Conclusion

This Chicken and Wild Rice Soup is the ultimate beginner-friendly comfort food. With its rich flavors, creamy texture, and nourishing ingredients, it’s a dish you’ll want to make again and again. Whether you’re cooking for yourself or serving a family meal, this soup delivers warmth and satisfaction in every bite. Give it a try and let me know how it turns out—happy cooking!

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