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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes