Viral Creamy Chicken Wild Rice Soup (30 Minutes)
Creamy wild rice soup with shredded chicken, carrots and thyme. A warming one-pot lunch that tastes slow-cooked but is ready in 30 minutes.
Method
- Melt the butter in a large pot over medium heat. Add the onion, carrots and celery and cook for 5 minutes until softened.
- Stir in the garlic and flour and cook for 1 minute, stirring constantly.
- Pour in the chicken stock, scraping the bottom of the pot, then add the wild rice blend, thyme and bay leaf.
- Bring to a boil, then reduce to a simmer, cover and cook for 18 to 20 minutes until the rice is tender.
- Stir in the shredded chicken and heavy cream and simmer for 3 minutes more.
- Remove the bay leaf, season with salt and pepper, and sprinkle with parsley before serving.
Creamy wild rice soup with shredded chicken, carrots and thyme. A warming one-pot lunch that tastes slow-cooked but is ready in 30 minutes.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 24 g
- Carbs
- 32 g
- Fat
- 18 g
- Fibre
- 3 g
- Sugar
- 4 g
- Sodium
- 720 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Quick-cook wild rice blend is what keeps this at 30 minutes: regular wild rice needs 45 minutes or more. Rinsing the rice first stops the soup turning grey.
Substitutions
- Rotisserie chicken — 2 cooked chicken breasts, shredded
- Heavy cream — half-and-half; simmer 1 minute less
- Wild rice blend — brown rice, same cooking time
Serving suggestions
Serve with crusty bread for dipping.
Storage
Fridge in an airtight container for up to 4 days; the rice keeps absorbing liquid, so add a splash of stock when reheating.
Reheating
Warm gently over medium-low heat for 5 minutes, stirring; do not boil hard or the cream can split.
Equipment
- Large pot
- Wooden spoon
- Ladle
Variations
- Mushroom: add 8 oz sliced mushrooms with the onion
- Lighter: swap the cream for whole milk and use 1 tablespoon butter
Why it works
The flour coats the vegetables and thickens the stock as the rice cooks, so the soup turns creamy without a roux or a long simmer. Using cooked chicken means the pot only needs the rice's cooking time.
Frequently asked questions
Can I use regular wild rice?
Yes, but add 20 minutes to the simmer and an extra cup of stock. Quick-cook blend is the only way to keep this at 30 minutes.
Can I freeze this soup?
Yes for up to 2 months, but freeze it before adding the cream, then stir the cream in when reheating.
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