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Creamy Chicken and Wild Rice Soup

Name: Creamy Chicken and Wild Rice Soup
Prep time: 1 h 6 min
Total time: 1 h 6 min
Cuisine: American
Ingredients: unsalted butter — 27 g; yellow onion — 110 g; carrots — 120 g; celery — 80 g; garlic — 9 g; all-purpose flour — 40 g; low-salt chicken broth — 1420 g; wild rice — 177 g; boneless chicken — 454 g; thyme — 1 g; bay — 2 g; heavy cream — 237 g; salt — 5 g; black pepper — 3 g; parsley — 7 g

Creamy Chicken and Wild Rice Soup reads richness 5.4, allium 4.5 and umami 4.3 on Palate's 0–10 flavor X-ray — a American main, about 1 hr 6 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.6 / 10
Sweet & Fruity — 4.1 / 10
Sour & Bright — 1.3 / 10
Bitter & Earthy — 2.1 / 10
Rich & Fat — 6.0 / 10
Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Richness 5.4 · Allium 4.5 · Umami 4.3 · Salinity 3.9 · Sweetness 3.8 · Herbaceous 2.6 · Earthy 2.0 · Nutty 1.8 · Warm Spice 1.5 · Sourness 1.1 · Fruity 1.0 · Floral 0.9 · Bitterness 0.9 · Heat 0.8 · Citrus 0.8

What's in it (15)

unsalted butter — 27 g
yellow onion — 110 g
carrots — 120 g
celery — 80 g
garlic — 9 g
all-purpose flour — 40 g
low-salt chicken broth — 1420 g
wild rice — 177 g
boneless chicken — 454 g
thyme — 1 g
bay — 2 g
heavy cream — 237 g
salt — 5 g
black pepper — 3 g
parsley — 7 g

Time & effort: about 1 hr 6 min · effort: involved

Nutrition (per 100 g, engine-estimated): 81.1 kcal, 6.9 g protein, 4.9 g fat, 4.6 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, 6-7 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds.
Sprinkle the flour over the vegetables and stir constantly to coat, cooking out the raw flour taste, 1-2 minutes.
Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pot, until the mixture is smooth.
Stir in the wild rice blend, thyme, and bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice begins to soften, about 20 minutes.
Nestle the chicken breasts into the broth. Cover and continue to simmer gently until the chicken reaches 165°F on an instant-read thermometer, 15-18 minutes.
Transfer the chicken to a cutting board and shred into bite-size pieces with two forks; set aside. Re-cover the pot and continue simmering the rice until fully tender with a pleasant chew, 10-15 more minutes.
Discard the bay leaf. Return the shredded chicken to the pot along with the heavy cream, salt, and pepper. Simmer gently, uncovered, until heated through and lightly thickened, 3-5 minutes.
Taste and adjust salt. Ladle into bowls and finish with a scatter of fresh parsley.

Dishes with a similar flavor shape

Chicken Pot Pie with Flaky Butter Crust — American
Ajiaco Santafereño — Colombian
Chicken and Dumplings — Southern
Spinach Chicken Meatballs in Curry Sauce — Indian
Sopa de Guías con Chochoyotes — Mexican · Oaxaca

Keep reading: what richness, allium, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.