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–+ servings

Cozy Creamy Chicken and Wild Rice Soup

Thick, velvety, restaurant-style comfort soup packed with tender shredded chicken, nutty wild rice grains, and tender garden vegetables in an herbaceous cream broth. The quintessential cold-weather comfort dinner, made 100% Halal wholesome.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Comfort Food, dinner, Soup
Cuisine: American, Fall Classics
Ingredients Method

Ingredients
  

Aromatic Mirepoix, Roux & Wild Rice Base (100% Halal Wholesome)
  • 4 tablespoon Unsalted creamery butter Pure farm butter for silky richness
  • 1 medium Yellow onion Finely diced
  • 3 large Carrots Peeled and sliced into thin rounds
  • 3 stalks Crisp celery Finely diced
  • 4 cloves Garlic Minced fresh
  • ⅓ cup Unbleached all-purpose flour To build the velvety thickening roux
  • 6 cups Low-sodium chicken bone broth Rich Halal certified chicken broth
  • 1 cup Wild rice blend Rinsed; provides nutty texture and earthy depth
Tender Chicken, Fresh Herbs & Finishing Cream
  • 3 cups Cooked shredded chicken breast Tender poached or roasted chicken, shredded
  • 1 cup Heavy whipping cream Room temperature for ultra-velvety body
  • 1 tablespoon Fresh thyme leaves Minced; or 1 teaspoon dried thyme
  • 1 teaspoon Fresh rosemary Finely minced
  • 1 whole Dried bay leaf
  • 1 teaspoon Fine sea salt Or to taste
  • ½ teaspoon Freshly cracked black pepper

Method
 

Sautéing Mirepoix & Building the Roux
  1. Melt the unsalted butter in a large heavy-bottomed Dutch oven or stockpot over medium heat.
  2. Add the diced onion, sliced carrots, and diced celery. Sauté for 6 to 8 minutes, stirring occasionally, until vegetables are tender and fragrant.
  3. Stir in minced garlic, fresh thyme, and minced rosemary; cook for 1 minute until highly aromatic.
  4. Sprinkle the flour evenly over the sautéed vegetables. Stir continuously with a wooden spoon for 2 minutes to cook out the raw flour taste and form a rich vegetable roux base.
Simmering Wild Rice & Finishing with Cream
  1. Slowly pour in the chicken bone broth while whisking constantly to prevent lumps, deglazing all caramelized flavor from the bottom of the pot.
  2. Add the rinsed wild rice blend, dried bay leaf, sea salt, and black pepper. Bring to a gentle boil, then cover with a tight lid, reduce heat to low, and simmer for 40 to 45 minutes until the wild rice grains are tender and split open.
  3. Discard the bay leaf. Stir in the shredded cooked chicken and pour in the heavy whipping cream. Simmer uncovered over low heat for 5 to 7 minutes until the soup is thick, creamy, and thoroughly heated through.
  4. Taste and adjust seasoning with additional sea salt and cracked black pepper. Ladle into warm bowls, garnish with fresh thyme leaves, and serve warm with crusty artisan sourdough bread!

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