Chicken and Wild Rice Soup

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Chicken and Wild Rice Soup

This homemade chicken and wild rice soup is made with tender seasoned chicken, hearty wild rice, vegetables, and Herbs de Provence simmered in a flavorful, lightly thickened broth. Made in one pot without heavy cream, it’s a cozy and satisfying alternative to classic chicken noodle soup.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Servings:

Calories: 361kcal

Author: Ebony Robinson

Equipment

Ingredients

Chicken

1½ pounds boneless, skinless chicken breasts (or thinly sliced)
2 tablespoons Olive Oil
½ tablespoon Adobo Seasoning
1 teaspoon Herbs de Provence
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
Salt and Pepper to taste

Vegetables

1 Medium Sweet Onion (chopped)
3 Carrots (peeled and chopped)
3 Celery Stalks (chopped)
3 Garlic Cloves (minced)

Soup

4 tablespoons Unsalted Butter
¼ cup All-Purpose Flour
7 cups Chicken Stock (plus more as needed)
1 cup Wild Rice Blend
2 teaspoons Herbs de Provence
1 teaspoon Soy Sauce
1 Bay Leaf
Salt and Pepper to Taste

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Instructions

Dice the onion, carrots, and celery, mince the garlic, chop the parsley, and rinse and drain the wild rice blend according to the package directions. Clean and pat the chicken breasts dry with paper towels, then season both sides with Adobo seasoning, Herbs de Provence, onion powder, garlic powder, salt, and black pepper.
Tip: If your chicken breasts are particularly thick, slice them in half lengthwise. Thinner pieces cook more evenly and take less time to sear.
Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the seasoned chicken and sear for about 4-5 minutes per side, or until golden brown. Transfer the chicken to a clean cutting board or plate, shred or cut it into bite-sized pieces, and set aside.
Don’t worry about the browned bits left behind in the bottom of the pot! That fond is packed with flavor and will eventually become part of the broth.
Reduce the heat to medium and melt 4 tablespoons unsalted butter in the same Dutch oven. Add the onion, carrots, and celery and cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Sprinkle ¼ cup all-purpose flour over the vegetables. Stir constantly for 1-2 minutes so the flour can cook and combine with the butter. The mixture will look thick at this point, that’s exactly what you want.
Gradually pour in the chicken stock, stirring as you pour to incorporate the roux and prevent clumps of flour from forming. Scrape along the bottom of the Dutch oven to release all those flavorful browned bits from searing the chicken. Stir in the wild rice blend, Herbs de Provence, soy sauce, and bay leaf. Return the shredded chicken and any accumulated juices to the pot.
Bring the soup to a gentle boil, then reduce the heat to low and cover the pot. Simmer for approximately 35-50 minutes, stirring occasionally, until the rice is tender. Since the cooking time for wild rice blends can vary significantly, use the instructions on your package as your primary guide.
The wild rice will continue absorbing the flavorful broth as it cooks. If your soup becomes thicker than you prefer, simply stir in a little additional chicken stock until it reaches your desired consistency. The chicken should reach a safe internal temperature of 165°F (74°C).
Remove and discard the bay leaf. Stir in the fresh parsley and, if desired, squeeze in the juice of half a lemon. Taste the broth and adjust with additional salt and black pepper as needed. Ladle the soup into bowls and serve warm.
Tip: Don’t be alarmed if your leftover soup is considerably thicker the next day. Wild rice continues to absorb liquid as it sits. Add a splash of chicken stock when reheating to loosen the soup and bring the broth back to your preferred consistency.

Notes

Wild rice cooking time: Wild rice blends vary considerably by brand, so use the cooking time listed on your package as a guide. Simmer until the rice is tender.
Thick chicken breasts: If your chicken breasts are thick, slice them in half lengthwise before seasoning and searing so they cook more quickly and evenly.
Adjust the consistency: Wild rice absorbs liquid as it cooks and continues to absorb broth as the soup sits. Add additional chicken stock as needed to reach your preferred consistency.
For leftovers: Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Add a splash of chicken stock when reheating if the soup has thickened.
To freeze: Freeze cooled soup in a freezer-safe airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding additional stock as needed.
Rotisserie chicken: For a shortcut, skip searing the chicken and add shredded cooked rotisserie chicken toward the end of the rice's cooking time.
Lemon juice: The lemon is optional, but a small squeeze just before serving helps brighten the savory broth.
Salt: Taste before adding additional salt at the end since the Adobo seasoning, chicken stock, and soy sauce can all contribute sodium.

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