A comforting soup combines tender chicken, nutty wild rice, and sweet leeks in a rich, creamy broth that's perfect for chilly days. It's easy to make and sure to warm you up from the inside out.
Prep Time15 min
Cook Time1 hr 20 min
Total Time1 hr 35 min
Difficulty
Hard
Helpful Chef Tips
Rinse the wild rice thoroughly before cooking to remove any debris and improve texture.
Sauté the leeks gently until soft to bring out their natural sweetness without burning.
Use leftover cooked chicken or rotisserie chicken to save time and add extra flavor.
Ingredients
0/14
Why You'll Love This Recipe
This soup is a comforting blend of hearty wild rice and tender chicken, enriched with creamy broth and the subtle sweetness of leeks. It’s perfect for chilly days when you want something warm and satisfying without feeling too heavy.
Directions
Lightly heat some olive oil in a big pot over medium-high heat. Toss in the leeks, onion, and garlic, and cook them until they’re soft and fragrant, about 5 minutes, stirring now and then. Meanwhile, dissolve the chicken bouillon in hot water, then pour that into the pot. Add the wild rice and poultry seasoning, give everything a good stir, cover the pot, and lower the heat. Let it simmer gently for about 45 minutes, stirring occasionally so nothing sticks. Next, stir in the chicken, carrots, and bell pepper. Cover it back up and keep simmering until the veggies are tender, which should take around 30 minutes. Finally, remove the lid, pour in the heavy cream, and season with salt and pepper to taste. Sprinkle some fresh thyme on top before serving for a lovely touch.
160
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Creative Serving Ideas
Serve the soup with crusty bread or warm biscuits for a complete meal. A simple green salad on the side can add freshness and balance the richness of the soup.
Keeping It Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the cream from separating. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use regular rice instead of wild rice?
Yes, but cooking times may vary. Use a rice that takes about 45 minutes to cook or adjust simmering time accordingly.
How can I make this soup dairy-free?
Substitute the heavy cream with coconut milk or a dairy-free cream alternative.
Is it necessary to use rotisserie chicken?
No, you can use any cooked chicken, shredded or chopped.
Can I prepare this soup in advance?
Yes, it tastes great reheated. Store it in the fridge for up to 3 days.
How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Can I use dried thyme instead of fresh?
Yes, use about 1 teaspoon of dried thyme added during simmering for best flavor.
What can I use instead of chicken bouillon base?
You can use chicken broth or stock instead of bouillon and water.
How do I thicken the soup if it’s too thin?
Simmer uncovered to reduce liquid or mix a tablespoon of cornstarch with cold water and stir it in.
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