Chicken and Wild Rice soup is hearty and so full of flavor, it’s a must try recipe any time of the year. This soup is made from scratch with chicken thighs, wild rice, mushrooms, onions, and cream.
CHICKEN AND WILD RICE SOUP
Did you know that wild rice has a lot of dietary benefits and it is not “rice” per se? Wild rice is actually a different type of grain/seed that is only slightly related to white rice and brown rice. It is also chuck full of health benefits like protein, fiber, B vitamins, and many other vitamins and minerals. Second only to oats, wild rice is high in protein and fiber.
So if you’re given it a side look, thinking it’s just another rice variation, I urge you to run to the store and pick up a pack of wild rice immediately. It great incorporated into soups, casseroles, and makes a delicious side dish.
Wild rice makes this chicken and rice soup into a protein and fiber power house. It’s also completely gluten free and can be made without cream. Although, cream make the soup smooth, hearty, and comforting, it can be left out if needed.
HOW TO MAKE CHICKEN AND WILD RICE SOUP
Making broth:
NOTE: Broth can be done ahead of time if needed. If preparing it ahead of time, make sure to refrigerate it and use in soup within 24 hours.
Preheat a large pot over medium-high heat and add canola oil. Sear chicken thighs on both sides until browned and add bay leaves. Pour in water, bring it to boil, and lower the heat to low. Cook for about 2 hours.
Chicken and Rice Soup:
Take chicken out of the pot and let it cool down on the cutting board. Transfer the broth into a separate container and set aside. Once chicken is cooled enough to be handled, discard bones, skin, and excess fat. Dice chicken thigh meat and set aside.
In the same pot, over medium heat, add a little bit of canola oil and add diced onions. Saute onion until it starts to brown and add garlic and mushrooms. Cook until mushrooms are softened. Add chicken thigh meat and wild rice. Stir everything and pour in about 7 cups of chicken broth. (All of it can be added if there is more left.)
Season the soup with salt, pepper, garlic powder, and thyme. Cover the pot with a lid and cook over low heat for about 40 minutes, until rice is tender.
Discard bay leaves and stir in dried parsley and heavy whipping cream. Cook for a few more minutes and serve.
SOME MORE SOUP RECIPES TO TRY
Chicken Meatball and Orzo Soup
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Chicken and Wild Rice Soup
Ingredients
Chicken broth:
- 1 tbsp canola oil
- 1.5 lbs bone in chicken thighs
- 9 cups water
- 2 bay leaves
Soup:
- 2 tbsp canola oil
- 1 yellow onion
- 3 garlic cloves
- 8 oz baby bella mushrooms
- 8 oz wild rice
- 1 tsp thyme
- 2 tsp garlic powder
- salt
- cracked black pepper
- 1 tbsp dried parsley
- 1/2 cup heavy whipping cream
Instructions
- NOTE: Broth can be done ahead of time if needed. If preparing it ahead of time, make sure to refrigerate it in an air-tight container and use in soup within 24 hours.
Chicken broth:
- Preheat a large pot over medium-high heat and add canola oil. Sear chicken thighs on both sides until browned and add bay leaves.
- Pour in water, bring it to boil, and lower the heat to low. Cook for about 2 hours.
- Take chicken out of the pot and let it cool down on the cutting board. Once chicken is cooled enough to be handled, discard bones, skin, and excess fat. Dice chicken thigh meat and set aside.Â
- Transfer the broth into a separate container and set aside.
Chicken and Rice Soup:
- In the same pot, over medium heat, add a little bit of canola oil and add diced onions. Saute onion until it starts to brown and add garlic and mushrooms.
- Cook until mushrooms are softened. Add chicken thigh meat and wild rice.
- Stir everything and pour in about 7 cups of chicken broth. (All of it can be added if there is more left.)
- Season the soup with salt, pepper, garlic powder, and thyme. Cover the pot with a lid and cook over low heat for about 40 minutes, until rice is tender.Â
- Discard bay leaves and stir in dried parsley and heavy whipping cream. Cook for a few more minutes and serve.Â
Video
Notes
Nutrition
Originally published on Will Cook For Smiles on May 22, 2011. Updated on August 14, 2019.
MessyMissy says
Totally bookmarking this recipe. It looks so hearty and delicious. Perfect for those spring colds that are running around. 🙂