Creamy Chicken Wild Rice (Printable Version)
Tender chicken meets nutty wild rice in a creamy, hearty blend perfect for cozy days.
# What You’ll 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
→ 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
# Directions:
01 - Rinse wild rice blend under cold water. Combine rice and 2 cups chicken broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer 30 to 35 minutes until tender. Drain any excess liquid.
02 - Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, celery, and mushrooms. Sauté 6 to 8 minutes until softened.
03 - Stir in garlic, thyme, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables; stir and cook 1 to 2 minutes to eliminate raw taste.
05 - Gradually stir in remaining 4 cups of chicken broth, mixing to avoid lumps. Add bay leaf and bring to a simmer.
06 - Add cooked wild rice and shredded chicken. Simmer 10 minutes to meld flavors.
07 - Reduce heat to low. Slowly blend in heavy cream and whole milk, stirring well. Heat gently for 5 minutes without boiling.
08 - Remove bay leaf. Taste and adjust seasoning as needed. Stir in chopped parsley. Serve garnished with additional parsley.
# Top Tips:
01 -
- It fills your entire home with an aroma that makes everyone ask what's cooking.
- The wild rice gives it a rustic, almost elegant texture that makes it feel special but requires zero fussing.
- One pot does most of the work while you can actually sit down for five minutes.
02 -
- Never let the cream boil or it will separate and look curdled—low heat at the end is your friend.
- Wild rice takes longer to cook than most people expect, so starting it early means your entire soup comes together without anyone getting impatient.
- Taste as you go, especially with salt, because chicken broth varies wildly between brands and some are quite salty already.
03 -
- Cook the wild rice separately first so you control its texture perfectly and aren't waiting for it at the end when everything else is ready.
- Always add cream to the pot, never the other way around, which prevents temperature shock and keeps it from separating.