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Creamy Chicken Wild Rice Soup with Fresh Thyme

Creamy chicken wild rice soup simmers chicken thighs, wild rice, and fresh thyme in a savory broth until the rice is tender. A simple flour-and-cream mixture thickens it into a hearty soup with shredded chicken in every bowl.
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Prep Time 15 minutes
Cook Time 1 hour 8 minutes
Total Time 1 hour 23 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 1.5 lb chicken thighs boneless, skinless
  • 1.5 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme leaves
  • 6 cup chicken broth low-sodium
  • 1 cup wild rice uncooked, rinsed
  • 1 bay leaf
  • 1 cup heavy cream
  • 0.25 cup all-purpose flour

Method
 

  1. Season the chicken thighs with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  2. Heat the olive oil in a large, heavy pot over medium-high heat.
  3. Sear the chicken for 2 to 3 minutes per side, then transfer it to a plate.
  4. Reduce the heat to medium and melt the butter in the pot.
  5. Add the onion, carrots, and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion begins to soften.
  6. Stir in the garlic, thyme, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper and cook for 30 seconds.
  7. Add the broth, wild rice, and bay leaf.
  8. Bring the soup to a boil.
  9. Reduce the heat to maintain a gentle simmer, cover, and cook for 30 minutes.
  10. Return the chicken to the pot and simmer, covered, for 15 to 25 minutes, until the rice is tender and the thickest part of each thigh reaches 165°F; if the chicken reaches temperature first, remove it and continue cooking the rice.
  11. Transfer the chicken to a cutting board.
  12. Remove and discard the bay leaf.
  13. Shred the chicken into bite-size pieces and return it to the pot.
  14. Whisk the heavy cream and flour in a bowl until smooth.
  15. Stir the mixture into the soup.
  16. Simmer uncovered for 5 to 8 minutes, stirring often, until the soup thickens and no flour taste remains.

Notes

For the most tender chicken, remove it as soon as it reaches 165°F if the rice needs more time. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream can separate. For a gluten-free option, use a 1:1 gluten-free flour blend.