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Creamy Chicken And Wild Rice Soup

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  • Author: Megan Keno
  • Prep Time: 30 Minutes
  • Cook Time: 1 Hour
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8 servings 1x
  • Category: Soup
  • Method: Cast Iron
  • Cuisine: American

Ingredients

Units Scale
  • 1 Tbsp Olive Oil
  • 1 pound Boneless, Skinless Chicken Breast, cut into bite sized pieces
  • 1 teaspoon Kosher Salt
  • 4 Tbsp Unsalted Butter
  • 4 Medium Carrots, peeled and diced into 1/2 inches, about 2 cups
  • 3 Celery Stalks, 1/2 inch diced (about 1 1/2 cups)
  • 1 medium Yellow Onion, 1/2 inch diced (about 1 1/2 cups)
  • 3 cloves Garlic, minced.
  • 2 teaspoons Poultry SEasoning
  • 1/4 teaspoon Ground Black Pepper
  • 1/4 cup White Whole Wheat Flour, or All Purpose Flour
  • 1 cup Wild Rice, or Wild Rice Blend
  • 4 cups Low Sodium Chicken Broth (or homemade)
  • 2 cups Water, plus additional as needed.
  • 2/3 cup Full Fat Plain Greek Yogurt (about 5.3 oz container)
  • Herbs for garnish

Instructions

    1. Heat the oil in a Dutch Oven, or other heavy bottomed pan, over medium heat to medium-high heat. Add in diced chicken breast, and sprinkle with salt (about 1/2 teaspoon). Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes. Transfer to a plate and refrigerate.

    1. Reduce the heat to medium-low. To the pan, melt butter. Add in the carrots, celery, onion, and season with remaining salt to taste (about 1/2 teaspoon). Let cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Stir in the garlic, poultry seasoning, and pepper.

    1. Sprinkle the flour over the top and cook, until the flour is a golden brown, and no dry bits remain.

    1. Stir in the wild rice, or wild rice blend. Slowly whisk in the chicken broth, stirring as you go to prevent any lumps. Add in the water, and bring the liquid to a boil. Reduce to a simmer. Continue simmering for 40 minutes, stirring occasionally and adjusting the heat as needed.

    1. Stir in the cooked chicken, continuing to simmer until the rice is tender, about 10-15 minutes. Stir to ensure that the rice does not stick to the bottom of the pan. Add in water as needed if the soup is too thick.

    1. Remove from the heat. In a small bowl, add in the Greek Yogurt. Spoon over a few spoonfuls of the soup broth to thin the yogurt and allow it to steadily come to temperature. This will help it avoid separating.

    1. Stir the yogurt mixture into the soup. Taste the soup and adjust seasonings as needed. Sprinkle with any additional herbs, serve.

Notes

*you can substitute a cornstarch slurry for thickening if this needs to be made gluten free, omit the flour.

*swap 2-3 cups of shredded store-bought rotisserie chicken for the sauteed chicken breast

Find it online: https://homemadehome.com/creamy-chicken-and-wild-rice-soup/