Smoked Chicken Wild Rice Soup Recipe

Introduction

Smoked Chicken Wild Rice Soup is a comforting and hearty dish perfect for chilly days. It combines tender smoked chicken, nutty wild rice, and creamy broth with fresh herbs for a rich and flavorful meal.

Ingredients

• 2 pounds chicken breast
• 5 tbsp butter
• 1 large onion, finely diced
• 4 carrots, sliced into quarters
• 4 sticks of celery, diced
• ½ cup all purpose flour
• 6 cups chicken stock
• 2 cans cooked wild rice
• 2 cups heavy whipping cream
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary
• 1 tbsp dried parsley
• 2 tbsp SPG blend (salt, pepper, garlic)
• Slivered almonds (for garnish)
• Fresh parsley, finely chopped (for garnish)

Instructions

1. Step 1: Season the chicken breasts with the SPG blend. Smoke them at 250°F for 45 minutes, or until they reach an internal temperature of 165°F.
2. Step 2: Let the chicken rest for 10 minutes, then finely shred and chop it with a sharp knife.
3. Step 3: In a Dutch oven, melt ½ stick of butter. Add the diced onion, carrots, celery, and fresh thyme. Sauté for 7–8 minutes until the onions are translucent.
4. Step 4: Stir in the flour and cook for 3–4 minutes, allowing it to form a roux.
5. Step 5: Gradually pour in 4.5 cups of chicken stock, whisking constantly. Bring the soup to a boil.
6. Step 6: Reduce the heat to medium-low. Add the cooked wild rice, shredded chicken, heavy whipping cream, and dried parsley. Simmer for 20 minutes to meld flavors.
7. Step 7: Serve hot, garnished with slivered almonds and fresh parsley.

Tips & Variations

• Use smoked turkey breast instead of chicken for a different smoky flavor.
• Add mushrooms or chopped kale for extra texture and nutrients.
• If you don’t have a smoker, bake the chicken seasoned with smoked paprika to mimic the smoky taste.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use uncooked wild rice instead of canned?

Yes, but you’ll need to cook the wild rice separately according to package instructions before adding it to the soup. This ensures it cooks properly without making the soup too thick.

What is SPG blend?

SPG stands for salt, pepper, and garlic powder. It’s a simple seasoning blend that enhances savory dishes with balanced flavor.

Smoked Chicken Wild Rice Soup Recipe

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★★★★★

4.7 from 86 reviews

This comforting Smoked Chicken Wild Rice Soup features tender smoked chicken breast combined with hearty wild rice and a creamy, flavorful broth infused with fresh herbs and vegetables. Perfect for a cozy meal, this soup offers a rich smokiness balanced by fresh thyme, rosemary, and a smooth, creamy texture from heavy whipping cream.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 to 8 servings 1x
• Category: Soup
• Method: Smoking and Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 2 pounds chicken breast
• 2 tbsp SPG blend (for seasoning)
• Slivered almonds (for garnish)
• Fresh parsley, finely chopped (for garnish)

Soup Base

• 5 tbsp butter (divided: 1/2 stick for sautéing)
• 1 large onion, finely diced
• 4 carrots, sliced into quarters
• 4 sticks of celery, diced
• ½ cup all-purpose flour
• 6 cups chicken stock (divided: 4.5 cups for soup)
• 2 cans cooked wild rice (approximately 5 cups cooked wild rice total; divided: 2.5 cups for soup)
• 2 cups heavy whipping cream
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary
• 1 tbsp dried parsley
• 2 tbsp SPG blend (for soup seasoning)

Instructions

1. Season and smoke chicken: Season the chicken breasts evenly with 2 tablespoons of SPG blend. Preheat your smoker to 250°F, place the chicken inside, and smoke for about 45 minutes until the internal temperature reaches 165°F.
2. Rest and shred chicken: Remove the smoked chicken from the smoker and let it rest for 10 minutes. Then finely shred and chop the chicken using a sharp knife, preparing it for the soup.
3. Sauté vegetables: In a Dutch oven, melt 1/2 stick of butter over medium heat. Add the finely diced onion, quartered carrots, diced celery, and 1 tablespoon of fresh thyme. Sauté for 7-8 minutes until the onions become translucent and vegetables soften.
4. Add flour and make roux: Sprinkle 1/2 cup of all-purpose flour over the sautéed vegetables. Cook for 3-4 minutes while stirring constantly to eliminate the raw flour taste, creating a roux to thicken the soup.
5. Add chicken stock: Gradually pour in 4.5 cups of chicken stock while whisking to ensure no lumps form. Bring the mixture to a boil to activate the thickening process of the roux.
6. Add rice, chicken, and cream: Reduce heat to medium-low and stir in 2.5 cups of cooked wild rice, 2.5 cups of the shredded smoked chicken, 2 cups of heavy whipping cream, 1 teaspoon dried parsley, and 1 tablespoon fresh rosemary. Simmer gently for 20 minutes to allow the flavors to meld and soup to thicken.
7. Serve: Ladle the hot soup into bowls and garnish with slivered almonds and freshly chopped parsley. Enjoy your comforting smoked chicken wild rice soup!

Notes

• Use fresh herbs for best flavor, but dried herbs can be substituted if necessary.
• Ensure the chicken reaches a safe internal temperature of 165°F when smoking.
• For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less rich.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop to prevent the cream from curdling.

Keywords: smoked chicken soup, wild rice soup, creamy chicken soup, comfort food soup, hearty chicken soup