Description
This Creamy Chicken Wild Rice Soup is the ultimate cozy comfort food—hearty, creamy, and full of flavor. With tender chicken, earthy wild rice, and aromatic vegetables in a velvety broth, it’s perfect for chilly days and easy enough for any night of the week.
Ingredients
Units
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- 2 tablespoons butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup uncooked wild rice
- 1 bay leaf
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 cup heavy cream (or half-and-half)
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Preheat a large pot or Dutch oven over medium heat.
- Add butter and let it melt. Sauté diced onion, carrots, and celery until softened and fragrant.
- Add minced garlic and cook for 1 minute. Stir in flour and cook for 1-2 minutes to form a roux.
- Slowly pour in chicken broth while whisking to combine. Add wild rice and bay leaf. Bring to a simmer and cook until rice is tender (about 45 minutes).
- Add shredded chicken and cook for a few minutes to warm through.
- Stir in heavy cream, thyme, salt, and pepper. Simmer for another 5-10 minutes, adjusting seasoning as needed.
- Remove bay leaf, ladle soup into bowls, garnish with fresh herbs if desired, and serve hot.
Notes
- Use rotisserie chicken for a quick shortcut.
- Substitute wild rice with white or brown rice if preferred—adjust cooking time accordingly.
- Add a pinch of cayenne or smoked paprika for a spicy kick.
- Soup thickens as it sits—add extra broth when reheating if needed.
- This soup freezes well—store in freezer-safe containers for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg