Now pour in 10 cups of chicken broth and let the rice simmer over medium heat for about 40 minutes or until fully cooked through.
Then season with 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme leaves, and 1/2 teaspoon dried oregano.
Pour in 1 cup of heavy cream and let the soup come to a simmer one last time.
Notes
Substitutions and variations
Heavy cream substitutes- If you don't have heavy cream, you can also use coconut milk, or for a lighter version, you can use fat-free or regular Half & Half.
Use chicken breasts- While chicken thighs are juicier, you can also use leaner chicken breasts. You may want to shred them after cooking as they don't fall apart as easily as thighs.
Substitute a different rice- Different rice will work in this, too. Brown, white, or whatever you have on hand can be substituted if you have no wild rice.
Add other herbs. Chicken and Wild Rice soup also tastes great with other seasonings, including dried chives, parsley, and basil.