Creamy Chicken Wild Rice Soup with Kale
A hearty, creamy soup combining tender shredded chicken, nutty wild rice, and nutritious kale in a rich roux-based broth enriched with Greek yogurt. Savory aromatics, fresh thyme, and umami from Worcestershire sauce create depth. Perfect for cool-weather dinners, lunch meal prep, or when seeking comfort food with wholesome ingredients. This version uses a traditional roux thickener plus Greek yogurt for tangy creaminess and protein boost, distinguishing it from lighter broths or heavy cream-only versions.
Ingredients
- 1 lb boneless skinless chicken breast, whole
- 1 teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
- 2 tablespoon olive oil, for searing
- 1 large white onion, minced
- 1 large carrot, cut into half-moons
- 1 large green bell pepper, diced
- 2 large garlic cloves, minced
- 8 sprig fresh thyme, tied into bundle
- 4 cup chicken broth
- 2 cup fresh kale, chopped
- 3 cup cooked wild rice
- 1 tablespoon Worcestershire sauce
- ½ cup full-fat Greek yogurt
- ¼ cup olive oil, for roux
- ⅓ cup white whole wheat flour
- 1 ½ cup 2% milk
- 1 teaspoon garlic powder
Instructions
- 1
Season chicken breasts with salt and pepper
- 2
Heat dutch oven over medium-high heat with olive oil until fragrant
- 3
Sear chicken 2 minutes per side, then remove from pot
- 4
Add remaining olive oil, then onion, carrot, and salt; saute 4-5 minutes
- 5
Add green pepper, garlic, and remaining seasonings; saute 3 minutes
- 6
Return chicken to pot with thyme bundle and chicken broth, ensuring chicken is submerged
- 7
Bring to boil, cover, reduce heat to low, and simmer 10 minutes
- 8
While simmering, heat olive oil in separate saucepan over medium-high heat
- 9
Whisk flour into hot oil until paste forms
- 10
Slowly whisk milk into roux, stirring constantly until thickened, about 4-6 minutes
- 11
Remove roux from heat, whisk in garlic powder, salt, and pepper
- 12
Remove chicken from pot and shred
- 13
Add kale, cooked wild rice, and Worcestershire sauce to pot, stir until kale wilts
- 14
Stir in Greek yogurt and roux until combined
- 15
Add shredded chicken, mix well, bring to simmer until heated through
- 16
Serve hot
Tips
Don't fully cook the chicken during searing; it finishes in broth. This keeps it tender after shredding.
Make the roux in a separate pan while soup simmers to save time and prevent lumps.
Whisk milk slowly into roux to avoid lumps; constant stirring is key for smooth sauce.
Good to Know
Refrigerate in airtight container up to 4 days. Roux may separate slightly; stir gently when reheating over low-medium heat, adding splash of broth if needed.
Prepare through step 12 (shred chicken, add kale/rice/Worcestershire). Cool, refrigerate overnight. Next day, warm gently, then add yogurt and roux, stirring until heated through.
Ladle into bowls. Pair with crusty bread, salad, or biscuits. Serves 6-8 as main course or 10-12 as appetizer portion.
Common Mistakes
Don't skip searing chicken; it builds fond and flavor base.
Don't add roux all at once; whisk slowly into hot liquid to prevent lumping.
Don't boil soup after adding yogurt; high heat breaks the yogurt and makes it grainy.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use bone-in chicken thighs instead?
Yes. Thighs have more fat and flavor but require longer simmering, about 20-25 minutes. Shred after cooking. Adjust salt as needed.
Can I freeze this soup?
Freeze up to 2 months in freezer containers. Roux-based soups freeze well. Thaw overnight in fridge, reheat gently on stovetop with splash of broth.
What if I don't have fresh thyme?
Use 1 teaspoon dried thyme stirred directly into broth instead of fresh bundle. Reduce amount slightly as dried is more concentrated.