CREAMY CHICKEN & WILD RECIPE SOUP
If you’re looking for a chicken and wild rice soup recipe that is perfectly creamy and full of flavor, this recipe is for you! With the perfect savory notes from the bacon paired with fresh herbs and creamy parmesan in every scoop, the combination of flavors will make this soup a favorite for all the years to come!
Whether you’re cooking for a large gathering or an intimate, cozy meal at home, this creamy chicken wild rice soup yield about 12 servings, which is perfect for many guests or to enjoy as leftovers throughout the week. To elevate this creamy chicken and wild rice soup, serve with a loaf of fresh baked sourdough bread, top with fresh cracked pepper and enjoy this cozy favorite.
LET’S TALK ABOUT FLAVOR!
I’ve always loved chicken and wild rice soup, but feel that there’s often a lack of flavor due to the creaminess of the soup. So, the goal of this recipe is to create the same comfort food we know and love, but elevated with flavors that stand out even with the creamy soup base. By starting this recipe with lots of sautéed onions, all the garlic and fresh herbs and ending this recipe with bacon, parmesan and fresh cracked pepper, this soup is all the cozy feels, but without the lack of flavor!
WHAT YOU’LL NEED!
Please note that this is just an overview of the ingredients chosen for this creamy chicken and wild rice soup. Scroll down to the recipe card for the full recipe and exact ingredient amounts needed for this soup recipe!
- Bacon – I love to start this recipe by cooking my bacon in the same large pot used for soup for flavor!
- Onion – Be sure to let the onions sauté until fragrant and translucent for the perfect soup base.
- Garlic – Don’t be shy, when it comes to garlic, the more the merrier!
- Rosemary & Thyme – When make soups, I love to use fresh herbs to really taste the herby flavor.
- Wild Rice – Before adding to the soup, don’t forget to thoroughly rinse the wild rice.
- Paremsan – I love to add fresh grated parmesan to this recipe, along with simmering the parmesan rind in the soup while cooking to add the robust parmesan flavor.
- Heavy Cream – I love to use heavy cream in this recipe due to it’s thickness and fat content.
- Roux – When making the roux, combine one part butter and one part flour to thicken any soup.
HERE’S THE PROCESS!
PREP. Cook the bacon, sauté onions, garlic and fresh herbs in butter and add your vegetables.
COOK THE CHICKEN. In the large stockpot, add chicken stock and bay leaves. Bring the soup to a boil and cook the chicken for about ten minutes.
LET IT SIMMER. Remove the chicken, add rinsed wild rice and parmesan rind, and let it simmer.
MAKE IT CREAMY. Add the roux, heavy cream and parmesan, and continue to simmer.
SEASON THE SOUP. Give the soup a stir and add the bacon and chicken back to the soup. Season the soup with salt and pepper
ENJOY. Remove the parmesan rind and bay leaves, and serve with fresh baked sourdough.
Creamy Chicken & Wild Rice Soup
Ingredients
- 1/2 lb. bacon
- 1/2 c. unsalted butter + 2 tbsp.
- 1 large onion
- 5-6 cloves garlic
- 1 1/2 tbsp. fresh rosemary
- 1 tbsp. fresh thyme
- 3-4 large carrots
- 3-4 celery stocks
- 1/2 c. mushrooms
- 12 c. chicken stock
- 2 bay leaves
- 1 lb. chicken breast
- 1 1/2 c. wild rice rinsed
- 1 c. parmesan cheese
- 1 rind of parmesan
- 1/2 c. all-purpose flour
- 1/2 c. heavy cream
- 1/4 tsp. salt
- 1/2 tsp. pepper
Instructions
- In a large stock pot, add the chopped bacon and sauté until fully cooked, then set the cooked bacon aside.
- In the same large stock pot, remove the bacon grease and add two tablespoons of butter, melt over medium heat.
- Once the butter is melted, add the chopped onion, minced garlic and chopped herbs. Sauté until the onions are fragrant and translucent.
- Combine the chopped carrots, celery and mushrooms to the stock pot, then add the chicken broth and bay leaves, bring to a boil.
- Once the soup is boiling, add the chicken breasts and let boil for 10-12 minutes or until the chicken is fully cooked, then set the cooked chicken aside.
- Reduce the soup to low heat, add the wild rice and parmesan rind, and simmer for 30 minutes.
- While the soup is simmering, stir occasionally, shred the chicken breasts and make the roux. (To make the roux, melt 1/2 c. butter over medium-low heat, whisking continuously, then add 1/2 c. flour, and continue mixing until fully incorporated, remove from heat.)
- After 30 minutes of simmering, add the roux, bacon, chicken, parmesan cheese, heavy cream, salt and pepper, and allow the soup to simmer for 30 more minutes.
- Prior to serving the soup, remove the bay leaves and parmesan rind, and enjoy!
Notes
