Creamy Chicken Wild Rice (Printable)
Tender chicken and wild rice meld in a rich, creamy broth for a warm, satisfying dish.
# What You Need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Grains
02 - 1 cup uncooked wild rice blend
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1 cup fresh mushrooms, sliced
08 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
→ Liquids
09 - 6 cups low-sodium chicken broth
10 - 1 cup heavy cream
11 - 1 cup whole milk
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons olive oil
→ Thickener
14 - 3 tablespoons all-purpose flour
→ Seasonings
15 - 1 teaspoon dried thyme
16 - 1 bay leaf
17 - 1 teaspoon salt, or to taste
18 - ½ teaspoon ground black pepper
# How-To:
01 - Rinse wild rice blend under cold water. In a medium saucepan, combine wild rice and 2 cups of chicken broth. Bring to boil, reduce heat to low, cover, and simmer for 30 to 35 minutes, until rice is tender. Drain any excess liquid if necessary.
02 - Heat olive oil and butter in a large Dutch oven or soup pot over medium heat. Add onion, carrots, celery, and mushrooms; sauté for 6 to 8 minutes until vegetables soften.
03 - Stir in garlic, dried thyme, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Sprinkle all-purpose flour over vegetables and stir continuously. Cook for 1 to 2 minutes to eliminate raw flour taste.
05 - Gradually pour in remaining 4 cups chicken broth, stirring constantly to avoid lumps. Add bay leaf and bring to a gentle simmer.
06 - Stir cooked wild rice and shredded chicken into the pot. Simmer for 10 minutes to meld flavors.
07 - Reduce heat to low. Slowly add heavy cream and whole milk while stirring. Heat gently for 5 minutes without boiling.
08 - Remove bay leaf. Adjust salt and pepper to taste. Stir in chopped parsley. Serve garnished with additional parsley.
# Expert Advice:
01 -
- It's creamy and luxurious but doesn't require any fancy techniques or ingredients you can't find anywhere.
- The wild rice gives it substance and texture that makes it feel like a complete meal in a bowl.
- You can have it on the table in just over an hour, including time to cook the rice separately.
02 -
- Never add the cream at high heat—it can separate or curdle, and you'll end up with a grainy texture instead of silky smoothness.
- Cooking the wild rice separately in its own saucepan ensures it stays tender and doesn't absorb too much liquid from the main pot.
03 -
- Taste constantly as you cook; low-sodium broth means you're in control of the salt, and it's easier to add more than to fix something over-salted.
- If your soup ends up thinner than you'd like, mix a tablespoon of flour with a little cold broth and stir it in while simmering—it thickens without lumps.