Recipes Soup Chicken and Wild Rice Soup 5.0 (3,387) 25 Reviews This creamy chicken and wild rice soup makes use of leftover chicken and comes together in just 20 minutes of active cooking time. It's a great one-bowl meal for busy nights. By Amanda Johnson Updated on May 6, 2023 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 1 hrs 15 mins Yield: 8 servings Baker Amanda Johnson uses leftover chicken or turkey and wild rice harvested nearby her North Dakota home to make this lovely chicken and rice soup. Thyme, garlic, and the classic base of onions, carrots, and celery add aromatic depth. After it simmers, finish the soup with a drizzle of cream to add a touch of richness and sophistication. Stored airtight in a cool area, wild rice has a nearly indefinite shelf life, so it's a great pantry staple to keep on hand. In fact, it isn't actually rice at all, but rather a semi-aquatic grass that grows naturally around the Great Lakes. Because it's not starchy like true rice, the recipe includes a small amount of flour to thicken up the base. With its nutty flavor and hearty texture, wild rice adds interest here to the bite-sized bits of chicken and vegetables suspended in the soup's creamy broth. Ingredients 4 tablespoons unsalted butter 3 celery ribs, cut into 1/2-inch pieces 2 carrots, cut into 1/2-inch pieces 1 medium onion, chopped 2 garlic cloves, minced 1 1/2 teaspoons finely chopped thyme Kosher salt Freshly ground black pepper 1/4 cup all-purpose flour 1 cup (5 ounces) wild rice 2 quarts chicken stock or low-sodium broth 2 cups water 4 cups roasted chicken or turkey, bite-size pieces 1 cup heavy cream Directions Cara Cormack Gather the ingredients. Cara Cormack In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme, and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Cara Cormack Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes. Cara Cormack Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Cara Cormack Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Cara Cormack Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve. Cara Cormack Make ahead The chicken soup can be refrigerated for up to 2 days. Reheat gently before serving. Suggested pairing Pair creamy soups with full-bodied, unoaked white wines like Chenin Blanc from South Africa. Rate it Print