Creamy Chicken and Wild Rice Soup

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This Creamy Chicken and Wild Rice Soup is rich, hearty, and full of homemade flavor! Tender chicken, nutty wild rice, and a generous helping of vegetables come together in a silky, creamy broth with fresh thyme and a splash of dry sherry for a little something special. It's a satisfying, comforting soup that's easy enough for a weeknight but tastes like something you'd order at your favorite restaurant!

Prep Time30

Cook Time30

Cooking the Rice30

Total Time1 30

Course: Soups and Stews

Cuisine: American

Servings:

Author: Carol Borchardt

Equipment

Ingredients

Salt
Water for cooking the rice
1 cup uncooked wild rice blend
4 tablespoons butter salted or unsalted
1 tablespoon canola, vegetable, or avocado oil
1 large onion chopped (2 to 2 1/2 cups)
2 large carrots chopped (1 to 1 1/2 cups)
2 stalks celery chopped (1 to 1 1/2 cups)
3 tablespoons all-purpose flour
1/3 cup dry sherry plus more to splash in at the end
6 cups chicken broth
1/2 teaspoon poultry seasoning or more to taste
2 cups cooked diced or shredded chicken
1 cup heavy cream
1 tablespoon chopped fresh thyme
Freshly ground black pepper
Chopped fresh parsley for garnish, optional

Instructions

Bring a saucepan of salted water to a boil. Add the wild rice blend and cook until tender. Drain well and set aside.
Heat the butter and oil in a Dutch oven or other heavy soup pot over medium heat.
Add the onion, carrots, and celery. Reduce the heat to medium-low and cook for 5-6 minutes, or until the vegetables begin to soften.
Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly.
Add 1/3 cup dry sherry and cook briefly, stirring and scraping up any browned bits from the bottom of the pot.
Gradually add the chicken broth, stirring well after each addition at first to prevent lumps. Add the poultry seasoning and bring to a gentle boil. Reduce the heat to low and simmer, uncovered, for 12-15 minutes, or until the vegetables are tender and the soup has thickened slightly.
Add the cooked wild rice and chicken. Simmer for 2-3 minutes or until heated through.
Stir in the heavy cream and fresh thyme. Heat gently for 1-2 minutes; do not boil.
Taste and add another tablespoon or so of dry sherry, if desired. Season with salt and freshly ground black pepper.
Ladle into bowls and garnish with chopped fresh parsley, if desired.

Notes

SUBSTITUTIONS:

NON-ALCOHOLIC SUBSTITUTION: Replace the dry sherry with 1/3 cup chicken broth and 1-2 teaspoons white balsamic or apple cider vinegar. Don’t add additional vinegar at the end, as too much acidity could affect the cream’s texture.
You can substitute half-and-half for a lighter soup, but it won't be quite as creamy. I suggest using half the heavy cream instead of half-and-half. If you use half-and-half, add it near the end of cooking and heat gently to prevent curdling.

TIPS:

Cook the wild rice separately, like pasta, in plenty of water, then drain. This prevents it from absorbing too much broth or discoloring the soup.
Stir the flour into the vegetables for 1 to 2 minutes to eliminate the raw flour taste, then gradually add the sherry and broth to prevent lumps.
Don't skip the sherry! It adds depth and complexity, while a splash at the end brightens the flavor.
Avoid boiling after adding the heavy cream to keep the texture smooth and velvety.
Let the soup rest. A short rest before serving lets the flavors meld and the soup thicken slightly.

MAKE AHEAD:

For the best texture, cook and refrigerate the wild rice separately, then add it when reheating the soup. Heat it low and slow because of the heavy cream.

FREEZER-FRIENDLY:

Cream-based soups sometimes separate after freezing and thawing.
The best way to reheat it is on the stovetop, low and slow, stirring often, which usually smooths it out. It may have a thinner consistency.

Nutrition