This Creamy Chicken and Wild Rice Soup is packed with tender chicken, hearty wild rice, fresh vegetables, and a rich, velvety broth. It’s the perfect cozy comfort food for chilly nights and family dinners!
55–65 minutes 6 servings
Ingredients
2 cups cooked chicken breast, shredded
¾ cup uncooked wild rice blend
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, chopped
3 garlic cloves, minced
6 cups chicken broth
1 cup heavy cream
¼ cup all-purpose flour
1 teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon black pepper
Salt to taste
1 bay leaf
2 tablespoons fresh parsley, chopped
Instructions
Step 1: Sauté the Vegetables
Heat olive oil and 1 tablespoon butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
Step 2: Add Garlic and Seasonings
Stir in minced garlic, thyme, rosemary, black pepper, and bay leaf. Cook for another minute until fragrant.
Step 3: Cook the Wild Rice
Pour in the chicken broth and add the uncooked wild rice blend. Bring to a boil, then reduce heat, cover, and simmer for 35–45 minutes, or until the rice is tender.
Step 4: Add the Chicken
Stir in the shredded cooked chicken and simmer for 5 minutes.
Step 5: Make It Creamy
In a separate saucepan, melt the remaining tablespoon of butter. Whisk in flour and cook for 1 minute. Slowly whisk in the heavy cream and about 1 cup of hot broth from the soup. Stir until smooth and slightly thickened.
Step 6: Combine Everything
Slowly pour the creamy mixture into the soup, stirring continuously. Simmer gently for 5 minutes until thick and creamy. Add more broth if needed.
Step 7: Serve and Enjoy
Remove the bay leaf, adjust salt and pepper, and garnish with fresh parsley. Serve hot with crusty bread or warm dinner rolls.
Tips for the Best Soup
Extra creamy: Add a splash of heavy cream just before serving.
More flavor: Use rotisserie chicken for a richer taste.
Thicker soup: Let the soup simmer uncovered for a few extra minutes.
Storage: Refrigerate in an airtight container for up to 3–4 days. Add a splash of broth when reheating.