Name: Creamy Chicken and Wild Rice Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cooked and shredded; 3/4 cup wild rice or wild rice blend (uncooked); 2 carrots, diced; 2 celery stalks, diced; 1 medium onion, chopped; 3 cloves garlic, minced; 6 cups chicken broth; 1 cup heavy cream or half-and-half; 4 tbsp butter; 1/4 cup all-purpose flour; 1 tbsp olive oil; 1 tsp dried thyme; 1 bay leaf; Salt and pepper to taste; Optional: chopped parsley or fresh herbs for garnish

Description

Creamy Chicken and Wild Rice Soup is a hearty, one-pot comfort food loaded with tender chicken, nutty wild rice, vegetables, and a rich cream base. It’s cozy, flavorful, and perfect for chilly days or meal prep.

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs, cooked and shredded
3/4 cup wild rice or wild rice blend (uncooked)
2 carrots, diced
2 celery stalks, diced
1 medium onion, chopped
3 cloves garlic, minced
6 cups chicken broth
1 cup heavy cream or half-and-half
4 tbsp butter
1/4 cup all-purpose flour
1 tbsp olive oil
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
Optional: chopped parsley or fresh herbs for garnish

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Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.
Add garlic and cook for another 30 seconds.
Stir in uncooked wild rice, chicken broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 45–50 minutes or until rice is tender.
Meanwhile, in a separate saucepan, melt butter and whisk in flour to form a roux. Cook for 1–2 minutes, then slowly whisk in the cream. Cook until thickened.
Once rice is cooked, stir in shredded chicken and the cream mixture.
Simmer uncovered for another 5–10 minutes to let flavors meld and soup thicken.
Remove bay leaf, taste, and adjust seasoning with salt and pepper.
Serve hot, garnished with fresh parsley if desired.

Notes

Use rotisserie chicken to save time.
Substitute heavy cream with coconut milk for a dairy-free version.
To make it gluten-free, use a cornstarch slurry instead of flour.
Freeze in portions for easy meal prep—stir well after thawing as cream may separate.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 430
Sugar: 4g
Sodium: 720mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 30g
Cholesterol: 100mg