Chicken Wild Rice Soup: Rich Creamy Comfort Recipe

Instructions:

1. Cook the Rice: Combine the rinsed wild rice and 4 cups of water/stock in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 40–45 minutes, or until the rice kernels burst open and are tender.
2. Drain and Reserve: Drain the cooked rice and set it aside. (It’s important to cook the rice separately to control the final soup texture and starch content.)
3. Sauté Aromatics: Melt the butter in the Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook gently, stirring occasionally, for 8–10 minutes until the vegetables are softened and the onions are translucent.
4. Add Garlic and Spices: Stir in the minced garlic, dried thyme, and smoked paprika. Cook for 1 minute until fragrant.
5. Create the Roux: Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This cooks out the raw flour taste. The mixture will look thick and pasty.
6. Deglaze (Optional): If using, pour in the sherry/wine and scrape up any browned bits on the bottom of the pot. Cook for 1 minute until the liquid mostly evaporates.
7. Add Stock: Gradually whisk in the cold chicken stock, a cup at a time, ensuring the roux dissolves fully before adding more liquid. This prevents lumps.
8. Simmer: Add the two bay leaves. Bring the soup to a gentle simmer, reduce the heat to low, and cook uncovered for 15 minutes, allowing the soup to thicken slightly.
9. Combine Ingredients: Stir in the reserved cooked wild rice and the shredded cooked chicken. Bring the soup back up to a gentle simmer.
10. Add Cream and Season: Reduce the heat to the lowest setting. Pour in the heavy cream. Stir well. Do not allow the soup to come to a rolling boil after adding the cream.
11. Final Adjustments: Taste the soup. Adjust the seasoning with Kosher salt and pepper as needed. Remove the bay leaves before serving.
12. Serve: Ladle hot soup into bowls and garnish with fresh chopped parsley.