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Easy Budget-Friendly Chicken and Wild Rice Soup

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A cozy, creamy chicken and wild rice soup that’s budget-friendly, naturally creamy from the rice, and perfect for fall. Made in one pot with rotisserie chicken and simple ingredients, it’s a hug in a bowl.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1.5 cups)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 3/4 cup)
  • 3 cloves garlic, minced
  • 1 cup wild rice, rinsed
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 2 cups cooked, shredded chicken (about half a rotisserie chicken)
  • 1/4 cup heavy cream or half-and-half (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the vegetables: Place your Dutch oven over medium heat and add the butter. Let it melt and get foamy, about 1 minute. Add the diced onion, carrots, and celery. Stir them around so they’re all coated in that buttery goodness. Cook for 5 to 7 minutes, stirring occasionally, until the onions are translucent and the carrots have started to soften.
  2. Add the garlic: Toss in the minced garlic and stir constantly for 30 seconds. Garlic burns fast, and burnt garlic tastes bitter. You want it fragrant, not brown.
  3. Toast the rice: Pour in the rinsed wild rice and stir it into the vegetables. Let it cook for about 2 minutes, stirring occasionally. This toasting step brings out a nutty flavor in the rice.
  4. Add the liquids: Pour in the chicken broth and water. Add the dried thyme, dried rosemary, and bay leaf. Give everything a good stir, scraping the bottom of the pot to release any browned bits.
  5. Bring to a boil: Turn the heat up to high and bring the soup to a rolling boil. This should take about 5 to 7 minutes. Once it’s boiling, reduce the heat to low, cover the pot with a lid, and let it simmer. Set a timer for 45 minutes.
  6. Check the rice: After 45 minutes, take a peek. The wild rice should be tender but still have a slight chew to it. Some grains will have split open, releasing their starchy goodness into the broth. If the rice is still too firm, cover and simmer for another 10 minutes.
  7. Add the chicken: Once the rice is cooked, stir in the shredded chicken. Let it heat through for about 3 to 4 minutes. You don’t want to boil the chicken because it can get tough and stringy.
  8. Finish with cream (optional): If you’re using cream or half-and-half, remove the pot from the heat first. Then stir it in gently. Adding cream to a boiling soup can cause it to curdle.
  9. Season and serve: Fish out the bay leaf and discard it. Taste the soup and add salt and pepper as needed. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Notes

Don’t rush the rice; wild rice takes time to cook and release starch for creaminess. Rinse the rice to remove bitterness. Watch liquid level; add more broth if too thick. Taste broth before adding chicken to avoid over-salting. Soup thickens as it sits; add broth when reheating. Freezes well but rice softens upon thawing.

Nutrition

Keywords: chicken and wild rice soup, creamy chicken soup, one-pot soup, budget-friendly soup, fall soup, cozy soup, rotisserie chicken soup, gluten-free soup

Find it online: https://spoonmira.com/easy-budget-friendly-chicken-and-wild-rice-soup/