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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/smoked-chicken-wild-rice-soup-recipe/