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–+ servings

Creamy Chicken Wild Rice Soup Without Cream

Gentle Tummy
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Ingredients
  

  • 1/2 yellow onion
  • 1 yellow squash
  • 2 tablespoons butter
  • 4 cloves garlic
  • 2 tablespoons light olive oil
  • 2 boneless skinless chicken breasts
  • 3 carrots
  • 2 celery stalks
  • 4 ounces mushrooms
  • 4 cups chicken stock
  • 2 tablespoons lemon zest
  • 1 tablespoon parsley
  • 2 teaspoons dill
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 cup full-fat plain Greek yogurt

Wild Rice:

  • 3/4 cup wild rice blend
  • 1-1/4 cup chicken stock
  • 1/2 teaspoon salt
  • 1 teaspoon light olive oil

Instructions
 

  • Add 1¼ cups chicken stock, 1 teaspoon olive oil, and ½ teaspoon salt to a small saucepan. Bring to a boil. Add ¾ cup wild rice blend, reduce to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed. Remove from heat and keep covered.
  • In a large pot over medium heat, melt 2 tablespoons butter. Add ½ chopped yellow onion and 1 chopped yellow squash. Sauté for 4–5 minutes until soft and lightly golden. Stir in 4 cloves minced garlic during the last minute.
    Transfer to a blender with 4 cups chicken stock and blend until smooth and velvety.
  • In the same pot, heat 2 tablespoons olive oil over medium-high heat. Add 2 seasoned chicken breasts and cook for 3–4 minutes until golden on the bottom. Flip, then add 4 ounces mushrooms around the chicken. Cook another 3–4 minutes until browned and fragrant.
  • Remove the chicken and deglaze the pot with a splash of the blended stock, scraping up the browned bits. Stir in 1 tablespoon parsley, 2 teaspoons dill, 1 teaspoon oregano, and 1 teaspoon salt.
  • Add 3 chopped carrots and 2 chopped celery stalks. Return the chicken to the pot, pour in the remaining blended stock and 2 more cups chicken stock. Cover and simmer for 15 minutes.
  • Remove the chicken, shred it with two forks, and return it to the pot. Add 2 tablespoons lemon zest and simmer 5 more minutes.
  • Remove from heat. Once the soup is no longer simmering, slowly stir in 1 cup Greek yogurt until smooth. This is the method that’s worked best for me to keep the soup creamy every time.

Video

Notes

Blend the vegetables until completely smooth: I’ve tested this both ways, and taking an extra minute here makes the soup taste creamy without anyone noticing the extra veggies.
Don’t skip searing the chicken: It only takes a few minutes, but it adds so much flavor before the soup even starts simmering.
Deglaze the pot after browning: Those browned bits on the bottom add depth. A splash of broth pulls all that flavor into the soup where it belongs.
Add the lemon zest at the end: This keeps the flavor fresh and bright instead of getting lost in the simmer.
Stir in the yogurt off the heat: Letting the soup cool slightly before adding yogurt keeps it smooth every time.
Did you make this recipe?Please let me know in the comments below how it turned out :)