Entree: United States – Upper Midwest – Chicken and Wild Rice Soup (Creamy soup of chicken, wild rice, and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 lb (454 g) boneless skinless chicken thighs, cut into 1-inch (2.54 cm) pieces
- 3/4 cup (150 g) uncooked wild rice blend, rinsed
- 1 medium onion, finely diced (about 6 oz (170 g))
- 2 medium carrots, diced (about 6 oz (170 g))
- 2 celery stalks, diced (about 3 oz (85 g))
- 8 oz (225 g) cremini or button mushrooms, sliced
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 6 cups (1.4 L) low-sodium chicken stock
- 1 cup (240 ml) heavy cream
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme, chopped
- 1 bay leaf (approx. 0.0071 oz (0.2 g))
- 2 tbsp (8 g) fresh parsley, chopped, plus extra for garnish
- 1 tbsp (15 ml) lemon juice (optional, to brighten)

Show original ingredient measurements

- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 lb (454 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 3/4 cup (150 g) uncooked wild rice blend, rinsed
- 1 medium onion, finely diced (about 6 oz / 170 g)
- 2 medium carrots, diced (about 6 oz / 170 g)
- 2 celery stalks, diced (about 3 oz / 85 g)
- 8 oz (225 g) cremini or button mushrooms, sliced
- 3 cloves garlic, minced (about 9 g)
- 6 cups (1.4 L) low-sodium chicken stock
- 1 cup (240 ml) heavy cream
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme, chopped
- 1 bay leaf (approx. 0.2 g)
- 2 tbsp (8 g) fresh parsley, chopped, plus extra for garnish
- 1 tbsp (15 ml) lemon juice (optional, to brighten)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring 2 cups (480 ml) of the chicken stock to a simmer in a small saucepan. Add the rinsed wild rice, cover, and simmer gently until the grains are tender, about 35–45 minutes. Drain any excess liquid and set the cooked rice aside.
2. In a large heavy pot or Dutch oven over medium-high heat, melt the butter with the olive oil. Season the chicken pieces with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper, then add to the pot and brown briefly, about 3–4 minutes, until sealed but not fully cooked. Remove the chicken and set aside.
3. Add the diced onion, carrots, and celery to the pot and cook over medium heat until the vegetables are softened, about 6–8 minutes. Add the sliced mushrooms and cook until they release their liquid and it mostly evaporates, about 4 minutes.
4. Stir in the minced garlic, thyme, and bay leaf and cook 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste.
5. Gradually whisk in the remaining 4 cups (960 ml) of chicken stock, scraping up any browned bits. Bring the mixture to a simmer and return the browned chicken to the pot.
6. Simmer gently until the chicken is cooked through and the broth has thickened slightly, about 10–12 minutes. Add the cooked wild rice and simmer 3–5 minutes to meld flavors.
7. Reduce heat to low, stir in the heavy cream and lemon juice if using, and heat just until warmed through; do not boil after adding cream. Adjust salt and pepper to taste.
8. Remove the bay leaf, stir in chopped parsley, and serve hot topped with additional parsley if desired.

1. Bring 2 cups (480 ml) of the chicken stock to a simmer in a small saucepan. Add the rinsed wild rice, cover, and simmer gently until the grains are tender, about 35–45 minutes. Drain any excess liquid and set the cooked rice aside.
2. In a large heavy pot or Dutch oven over medium-high heat, melt the butter with the olive oil. Season the chicken pieces with 1/2 tsp salt and 1/4 tsp pepper, then add to the pot and brown briefly, about 3–4 minutes, until sealed but not fully cooked. Remove the chicken and set aside.
3. Add the diced onion, carrots, and celery to the pot and cook over medium heat until the vegetables are softened, about 6–8 minutes. Add the sliced mushrooms and cook until they release their liquid and it mostly evaporates, about 4 minutes.
4. Stir in the minced garlic, thyme, and bay leaf and cook 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste.
5. Gradually whisk in the remaining 4 cups (960 ml) of chicken stock, scraping up any browned bits. Bring the mixture to a simmer and return the browned chicken to the pot.
6. Simmer gently until the chicken is cooked through and the broth has thickened slightly, about 10–12 minutes. Add the cooked wild rice and simmer 3–5 minutes to meld flavors.
7. Reduce heat to low, stir in the heavy cream and lemon juice if using, and heat just until warmed through; do not boil after adding cream. Adjust salt and pepper to taste.
8. Remove the bay leaf, stir in chopped parsley, and serve hot topped with additional parsley if desired.