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Chicken and Wild Rice Soup

Chicken and wild rice soup simmers chicken thighs and chewy wild rice in a creamy broth with tender vegetables. This Dutch oven recipe finishes with fresh parsley for a hearty, comforting bowl.
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Prep Time 15 minutes
Cook Time 1 hour 27 minutes
Total Time 1 hour 42 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 3 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 8 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1.5 lb chicken thighs boneless, skinless
  • 1 cup wild rice uncooked, rinsed and drained
  • 1 cup heavy cream
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter in a 6-quart Dutch oven or heavy pot over medium heat.
  2. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Sprinkle in the flour and cook, stirring constantly, for 1 minute.
  5. Gradually whisk in the chicken broth until smooth.
  6. Stir in the salt, pepper, thyme, and bay leaf.
  7. Add the chicken thighs, bring the soup to a gentle simmer, and cook uncovered for 18 to 25 minutes, turning the chicken once, until it reaches 165°F in the thickest part.
  8. Transfer the chicken to a plate.
  9. Stir the wild rice into the pot and simmer gently, partially covered, for 45 to 60 minutes, stirring every 10 minutes, until the rice is tender but pleasantly chewy and some grains have split.
  10. Shred the chicken into bite-size pieces and return it to the pot, discarding any bones if present.
  11. Stir in the heavy cream and parsley and heat gently for 3 to 5 minutes, without boiling, until the soup is hot throughout.

Notes

For the best texture, stir the rice every 10 minutes and keep the soup at a gentle simmer. Refrigerate leftovers for up to 3 to 4 days; freezing is possible, though the cream may separate when thawed. Reheat gently and stir well, adding a splash of broth if the soup has thickened.