Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup wild rice blend, rinsed
- 3 tbsp unsalted butter
- 1 large onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 cup half-and-half
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Start the rice. In a large pot or Dutch oven, combine the wild rice blend and 3 cups of the chicken broth. Bring to a boil, then simmer covered 20 minutes. The rice will not be fully done — it finishes in the soup.
- Sauté the vegetables. Meanwhile, melt the butter in a second large pot over medium heat. Cook the onion, carrots, celery, and mushrooms 8–10 minutes until softened and the mushrooms are golden. Stir in the garlic and cook 1 minute.
- Make the roux. Sprinkle the flour over the vegetables and stir 2 minutes until it coats everything and smells toasty — this thickens the soup.
- Build the soup. Slowly pour in the remaining 3 cups broth, whisking to avoid lumps. Add the par-cooked rice with its liquid, the chicken breasts, thyme, and bay leaf. Simmer 20–25 minutes until the rice is tender and the chicken is cooked through.
- Shred and cream. Lift out the chicken, shred with two forks, and return it to the pot. Stir in the half-and-half, salt, and pepper; simmer 5 more minutes. Discard the bay leaf.
- Serve. Ladle into warm bowls and finish with extra thyme. Crusty bread is non-negotiable.
💡 Soup smarts
A true wild rice blend (not just brown rice labeled wild) gives the best chewy texture — check the package and add 5–10 minutes if your blend is slow. Do not boil after adding the half-and-half; a gentle simmer keeps it silky. The soup thickens considerably as it sits — thin leftovers with a splash of broth when reheating. For a shortcut, use 3 cups of shredded rotisserie chicken added with the half-and-half.
Common questions
Can I make this in a slow cooker?
Yes — combine everything except the half-and-half in a slow cooker; cook on LOW 6–7 hours. Shred the chicken, stir in the half-and-half, and cook 15 more minutes.
Can I use all wild rice instead of a blend?
You can, but true wild rice takes 45–55 minutes to become tender. Par-cook it longer at the start or the soup will need extra simmer time.
Is this freezer-friendly?
It freezes well for up to 3 months, though the cream can separate slightly — stir well while reheating and add a splash of broth.
Can I make it dairy-free?
Swap the butter for olive oil and the half-and-half for full-fat coconut milk or an unsweetened oat creamer. The flavor shifts slightly but stays delicious.
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