Save This comforting soup brings together tender shredded chicken and nutty wild rice in a savory, aromatic broth. The combination of crisp celery, sweet carrots, and aromatic onions creates a well-rounded base, while dried thyme and sage add warmth and depth. Perfect for chilly evenings, this hearty bowl comes together in just over an hour and serves six generously. The wild rice develops a tender yet slightly chewy texture as it simmers, absorbing the flavors of the chicken broth and herbs. Finish with fresh parsley for brightness, and consider adding cream for extra richness or mushrooms for earthy notes.
The first hint of autumn always makes me crave something simmering on the stove for hours. I stumbled upon this combination during a particularly freezing week when I needed to use up a bag of wild rice. The celery adds a crucial crunch that cuts through the richness of the broth. It is pure comfort in a bowl.
I remember serving this to a friend who claimed she hated celery in soup. She took one sip and immediately asked for the recipe completely forgetting her bias. Watching her scrape the bowl clean made me realize how well these flavors meld together. It is now our go to meal for rainy Sundays.
Ingredients
- Cooked chicken breast: Using pre cooked meat adds savory body without the fuss of preparing raw poultry.
- Uncooked wild rice: This grain holds its texture beautifully and absorbs the aromatic broth as it simmers.
- Diced celery: Do not skip this as it provides a essential fresh crunch that balances the hearty components.
- Diced carrots: These bring a natural sweetness that rounds out the savory depth of the soup.
- Diced yellow onion: A fundamental aromatic base that builds the foundation of flavor for the entire dish.
- Minced garlic: Adds a punch of aromatic intensity right at the start of the cooking process.
- Low sodium chicken broth: A high quality liquid stock serves as the soul of the soup and controls the salt level.
- Dried thyme and sage: These earthy herbs pair perfectly with the wild rice and chicken.
- Bay leaf: Infuses a subtle background flavor that makes the broth taste professionally made.
- Olive oil: Essential for sautéing the vegetables to develop a rich flavor base from the start.
- Fresh parsley: Stirring this in at the end adds a bright pop of color and fresh taste.
Instructions
- Sauté the base vegetables:
- Heat olive oil in a large pot and cook the onions carrots and celery until soft and fragrant.
- Bloom the aromatics:
- Stir in the garlic and dried herbs to release their oils and wake up the flavors.
- Simmer the rice:
- Add the rinsed wild rice and broth then bring everything to a gentle boil before covering.
- Cook until tender:
- Let the pot simmer covered until the rice is tender and has absorbed some of the liquid.
- Add the chicken:
- Toss in the shredded chicken and let the soup simmer uncovered to meld the flavors together.
- Finish and serve:
- Remove the bay leaf and stir in fresh parsley for a bright finish before serving hot.
Save There is something deeply satisfying about eating leftovers of this soup for lunch the next day. The flavors seem to intensify overnight making the rice taste even more nutty and rich. I often find myself standing over the stove just taking quick bites while it reheats. It is those quiet kitchen moments that make cooking worthwhile.
Making It Your Own
Do not be afraid to switch up the vegetables based on what you have in the fridge. Sometimes I add leeks for a milder onion flavor or throw in a handful of spinach at the end. The recipe is forgiving and welcomes experimentation. Trust your instincts and use what looks fresh.
The Perfect Texture
Achieving the right consistency is all about the simmer time. If you prefer a thicker soup let it cook uncovered for a few extra minutes to reduce the liquid. For a lighter broth simply add a splash more water or stock. Adjusting the texture helps tailor the dish to your mood.
Serving Suggestions
A crusty piece of sourdough bread is the best vessel for sopping up the last drops. I also love a crisp green salad with a vinaigrette to cut through the warmth. A glass of white wine ties everything together beautifully.
- Serve with a warm baguette.
- Pair with a simple arugula salad.
- Keep some extra parsley on hand.
Save This soup is more than just a meal it is a remedy for the cold. I hope it brings as much warmth to your table as it has to mine.
Recipe FAQs
- → Can I use brown rice instead of wild rice?
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Yes, brown rice works well as a substitute. Adjust the cooking time to 45-50 minutes since brown rice typically takes longer to become tender than wild rice.
- → How long does this soup keep in the refrigerator?
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This soup stores beautifully for 4-5 days in an airtight container. The flavors continue to develop, often tasting even better the next day. Reheat gently on the stovetop.
- → Can I freeze this soup?
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Absolutely. Freeze for up to 3 months in freezer-safe containers. Note that the rice may soften slightly upon thawing, but the flavor remains excellent. Thaw overnight before reheating.
- → What type of chicken works best?
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Rotisserie chicken offers great convenience and flavor. Alternatively, poach raw chicken breasts in the broth during cooking, then shred and return to the soup. Both methods yield delicious results.
- → How can I make this soup creamier?
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Stir in ½ cup heavy cream or coconut milk during the last 5 minutes of cooking. For a dairy-free option, purée a portion of the vegetables and broth before adding the chicken and rice back in.
- → What vegetables can I add?
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Mushrooms add wonderful earthiness, while diced potatoes provide extra heartiness. Green peas or corn work well too. Add any additional vegetables during the initial sauté step.
