Ingredients
Equipment
Method
Prepare the Wild Rice
- Prepare the wild rice blend according to the package directions. While it cooks, you can proceed to build the flavor base for the soup.
Build the Flavor Base
- Halfway through the rice cooking, in a separate large pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté these vegetables for about 4 minutes until they begin to soften and release their aromas.
- Add the minced garlic and sauté for another 30 seconds, until fragrant. Then, add the dried thyme, marjoram, sage, and rosemary to the pot, blooming them in the butter with the mirepoix for about 1 minute. Their fat-soluble flavors will awaken.
- Deglaze the pot with a splash of dry white wine or dry sherry, scraping up any delicious browned bits (fond) from the bottom. Let the liquid reduce slightly, concentrating all the amazing umami flavors.
Simmer the Chicken
- Pour in the chicken broth, then season the mixture with salt and ground black pepper to taste. Increase the heat to medium-high and add the boneless skinless chicken breasts. Bring the mixture to a gentle boil.
- Cover the pot with a lid, reduce the heat to medium-low, and allow the chicken to simmer until it is cooked through, which usually takes about 12 to 16 minutes. If you have thicker chicken breasts and they are not fully immersed, rotate them to the opposite side halfway through cooking for even doneness.
Shred the Chicken
- Carefully remove the cooked chicken from the pot and set it aside on a cutting board to cool for about 5 minutes. Once it is cool enough to handle, shred the chicken into small, bite-sized pieces. While you are doing this, keep the soup pot covered over warm heat to maintain its temperature.
Prepare the Roux and Cream Base
- Meanwhile, in a separate medium saucepan, melt the remaining 6 tablespoons of butter over medium heat. Add the all-purpose flour and whisk constantly for about 1 1/2 minutes to create a smooth roux and cook out any raw flour taste.
- While whisking vigorously, slowly pour the milk into the butter and flour mixture. Continue to whisk in the heavy cream. Cook this creamy mixture, stirring constantly, until it thickens to a lovely, velvety consistency.
- To prevent the dairy from splitting, ladle a small amount of hot broth from the main soup into the milk mixture first, whisking it in, before adding the entire milk mixture back to the main soup pot.
Combine and Finish
- Add the thickened milk mixture, the shredded chicken, the prepared wild rice, and the lemon zest to the soup pot. Stir everything well to combine all the ingredients thoroughly, ensuring every spoonful is rich and comforting. Remove the pot from the heat.
Serve
- Allow the creamy chicken and wild rice soup to cool slightly before serving. This not only allows the flavors to meld beautifully but also ensures it is a safe, delicious temperature to enjoy. Garnish with fresh chopped parsley or chives, if desired.
Nutrition
Notes
For the best flavor and texture, I recommend using Lundberg Wild Blend Rice; note that different wild rice blends may have slightly varying cooking times, so always check the package directions. Boneless skinless chicken thighs can substitute breasts, adjusting simmering time. Pre-cooked chicken or turkey can be shredded and added at the end. Low-sodium chicken broth is key, or use Better Than Bouillon but adjust for salt. A non-alcoholic deglazing option is extra broth or apple cider vinegar, though flavor will differ. For dairy-free, use unsweetened full-fat oat milk/cashew milk and plant-based heavy cream alternatives, noting that creaminess and flavor might vary. For gluten-free, substitute 1/3 the amount of cornstarch mixed with cold water/milk for the flour in the roux. Feel free to adjust vegetable quantities, but significant butter reduction in the roux is not recommended as it impacts texture and flavor. Use whole milk for the creamiest result. This creamy soup is not recommended for freezing, as dairy tends to separate and curdle upon thawing, ruining the texture. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave; add a splash of broth or milk if too thick. Nutrition information is estimated based on common ingredients and serving sizes and may vary.