American
Creamy Chicken and Wild Rice Soup
Nutty wild rice, tender chicken thighs, mushrooms, carrots, and celery simmer in a thyme-scented broth finished with a light cream liaison and fresh lemon.
6 servings · 25 minutes prep · 85 minutes cook
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced 1/4 inch thick
- 1 medium yellow onion, diced
- 2 medium carrots, cut into 1/4-inch dice
- 2 celery ribs, cut into 1/4-inch dice
- 3 garlic cloves, minced
- 1 cup uncooked wild rice, rinsed and drained
- 7 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 teaspoons Diamond Crystal kosher salt, divided
- 1/2 teaspoon black pepper
- 1 1/2 pounds boneless skinless chicken thighs
Cream Finish
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped flat-leaf parsley
Directions
Build the Broth
- Melt the first 2 tablespoons butter in a Dutch oven over medium-high. Brown the mushrooms with a pinch of the salt for 6 to 8 minutes. Add the onion, carrot, and celery; cook 5 minutes. Add the garlic for 30 seconds.
- Stir in the wild rice, broth, thyme, bay leaf, remaining salt, and pepper. Bring to a boil, reduce to a steady simmer, cover partially, and cook 25 minutes.
Cook and Shred the Chicken
- Nestle the chicken thighs into the broth. Simmer gently for 18 to 22 minutes, until the thickest piece reaches 165°F / 74°C. Transfer to a plate and rest 5 minutes.
- Continue simmering the rice until grains split and are tender with a slight chew, another 10 to 15 minutes. Shred or dice the rested chicken and return it to the pot. Discard the bay leaf.
Thicken and Finish
- Melt the remaining butter in a skillet over medium. Whisk in the flour and cook 2 minutes. Gradually whisk in 2 cups hot soup broth, then whisk the smooth mixture into the pot and simmer 3 minutes.
- Lower the heat. Stir in the cream without boiling, followed by the lemon juice and parsley. Rest 5 minutes; adjust salt and thin with extra broth if needed.
Allergen and Product Check
- Allergen note: the base recipe contains milk. The dairy-free cashew-cream option introduces cashew (tree nut); for a nut-free dairy-free version, use an unsweetened oat culinary cream labeled for the relevant allergies and reduce only if needed to match the stated consistency.
