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Creamy Chicken And Wild Rice Soup

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Servings: 8

Ingredients

  • 2 tbsp butter
  • 2 cups carrot chopped
  • 1 cup celery chopped
  • 2 cups leek white parts (or two large onions), sliced
  • Salt and pepper
  • 1/2 cup wild rice
  • 4 cups chicken stock preferably homemade
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp celery seed
  • 2 bay leaves optional
  • 2 chicken breasts about 12 oz cut into small cubes
  • Zest of one lemon
  • 3 tbsp lemon juice
  • 1 cup whole milk
  • 2 cups whipping cream or light cream
  • If you need to thicken use:
  • 1/4 cup butter
  • 1/4 cup flour

Instructions

  • In a large pot, cook carrot, celery and leek (or onion) in the melted butter over medium heat until the vegetables are tender. Cooking the vegetables first, before adding stock, adds a lot of flavor.
  • Season with salt and pepper. Add the wild rice, chicken stock, rosemary, thyme, celery seed, and bay leaves.
  • Raise the heat slightly to allow soup to simmer, covered, for 20 minutes.
  • Add chicken pieces, and simmer for approximately 20 minutes more until chicken is cooked and rice is tender.
  • To finish the soup, add the zest of one lemon and lemon juice, whole milk, and cream. Season with more salt and pepper to taste.
  • To thicken the soup, melt 1⁄4 cup of butter in a separate small pot and whisk 1⁄4 cup of flour into it and stir for a minute or two.
  • Add this flour and butter paste to the soup to thicken. Repeat if you like your soup extra thick.
  • Bring the soup back up to temperature and serve with fresh thyme sprinkled on top.
  • Unfortunately, this soup doesn’t freeze well because it contains cream and rice. The cream may curdle and the rice can get mushy.

Notes

When you’ve had your fill, place the leftovers in an air-tight container in the fridge for up to two days. 
I highly recommend using homemade bone broth for superior flavor and nutrition.
The longer the soup sits, the more the flavors develop, so if you’re able to make it earlier in the day and have it sit for several hours in the fridge before reheating, it really enhances the lemon flavor.
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