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Smothered Chicken and Rice

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A classic Midwestern comfort soup made with tender chicken, nutty wild rice, aromatic vegetables, and a creamy, savory broth. Perfect for cold evenings or whenever you crave a cozy, hearty meal.

Ingredients

  • 1 cup uncooked wild rice
  • 1 lb (450 g) boneless chicken breasts or thighs, cooked or raw
  • 2 tbsp butter or olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 8 cups chicken broth or stock
  • 1 cup milk or heavy cream (or a mix)
  • 3 tbsp all-purpose flour
  • 1 tsp dried thyme (or poultry seasoning)
  • Salt and freshly ground black pepper, to taste
  • 1 cup mushrooms, chopped (optional)
  • 2 tbsp fresh parsley or herbs, chopped, for garnish

Instructions

  1. Rinse the wild rice under cold water, then cook according to package instructions (typically 40–50 minutes) until tender but still chewy. Drain if necessary.
  2. In a large soup pot, melt butter or heat olive oil over medium heat. Add onion, carrots, celery, and mushrooms (if using) and sauté for 5–7 minutes until softened. Add garlic and thyme; cook for another minute until fragrant.
  3. Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute to eliminate the raw flour taste.
  4. Gradually whisk in chicken broth while stirring, bringing the mixture to a gentle boil. Reduce heat to a simmer.
  5. Add the chicken (raw or cooked) and cooked wild rice. Simmer for 10–15 minutes, until chicken is cooked through and flavors have blended.
  6. Stir in milk and/or heavy cream to desired creaminess. Heat gently without boiling, adjusting thickness by simmering or adding extra broth or milk as needed.
  7. Season with salt and pepper to taste. Stir in chopped parsley or herbs before serving.
  8. Serve hot with crusty bread or crackers.

Notes

  • Use leftover cooked chicken to save time—add near the end so it doesn’t overcook.
  • To make gluten-free, replace flour with cornstarch slurry or gluten-free flour.
  • For a lighter version, use milk instead of cream or reduce the cream amount.
  • The soup thickens as it sits due to the wild rice absorbing liquid—add extra broth or milk when reheating.
  • Freeze without the dairy for best texture; add cream after reheating.

Nutrition

Find it online: https://thefamilycooking.com/smothered-chicken-and-rice-3/