Chicken & Wild Rice Soup
This post is going to be short and sweet because I am in bed battling the flu. Both my toddler son and I picked up the nasty cold. We are recovering well, though. I truly appreciate all of my family and friends who have reached out. I especially thank my husband, who has taken on the role of “nurse” and has been a rockstar this week.
Even though I should be taking it easy, I can’t help but get in the kitchen. There’s something both satisfying and healing about cooking a home-cooked meal, especially a healthy one like this Chicken & Wild Rice Soup! Plus, it makes me feel a little productive when sickness slows me down from other to-do’s.
This soup is earthy, healthy, and soul-warming.
This recipe is simple and includes a great combo of fresh ingredients and a few short-cuts to lessen the time it takes to make soup traditionally.
Be sure to Pin this for a cold day!
Mise En Place
- Cooked Chicken– This is one of those short cuts that is helpful when you’re low energy or in a hurry. My local grocery sells already pulled rotisserie chicken in the deli.
- Uncooked Wild Rice
- Chicken Broth– You may opt for vegetable broth if preferred.
- Carrots- Peeled and diced
- Celery- diced
- Onion- Preferably a sweet onion like Vidalia
- Fresh thyme- may substitute with ground dried thyme
- Ground Coriander – This seed is from the cilantro herb and is full of antioxidants: https://www.healthline.com/nutrition/coriander-benefits#2.-Rich-in-immune-boosting-antioxidants
- Bay leaf
- Minced Garlic
- Unsalted butter
- Whole Milk- This gives the soup a slight creaminess without making it too heavy. Some recipes call for heavy cream and/or flour. I prefer using whole milk.
- Salt and Pepper
- Fresh Parsley– for garnish (optional)
Here’s the recipe to my homemade Chicken & Wild Rice Soup…
Chicken & Wild Rice Soup
- 4 Tablespoons Unsalted butter
- 2 Carrots peeled and diced
- 2 Celery stalks diced
- 1 Small Onion diced
- 1-2 cloves garlic
- 1 Cup Wild Rice Blend uncooked
- 1 pound cooked chicken diced or shredded
- 1/2 teaspoon Ground Coriander Seed
- 1 teaspoon Thyme fresh, lightly chopped
- 1 Bay Leaf
- 8 Cups chicken broth
- salt and pepper (to taste)
- In a dutch oven or large pot, melt butter over medium heat. Saute onions, celery, and carrots until softened for about 5-6 minutes. Stir frequently to prevent browning. Season lightly with salt and pepper.
- Stir in garlic, bay leaf, coriander, and thyme. Continue to cook 1-2 minutes until garlic is fragrant.
- Stir in uncooked wild rice and cooked chicken. Cook an additional 1-2 minutes, stirring frequently.
- Add broth to the mixture. When soup begins to boil, lower heat and allow to simmer uncovered for at least 20 minutes or until the rice is soft.
- When rice is cooked through, remove bay leaf from soup. Stir the milk into the soup and allow to simmer an additional 2-3 minutes. If desired, add additional salt and pepper to taste.
- Serve soup warm with crackers or bread. Garnish with fresh parsley.
I’ve never used coriander in my chicken and rice before! I might have to try that!
That looks really good. It’s so nice to have a hearty warming soup in the winter time.
This looks delicous! My family would love this. Will definitely try!
This looks so good I just picked up 2 cans of chicken noodle soup last night. This is a staple in our house. Yours looks really good.