Description
A hearty and comforting soup made with tender chicken, nutty wild rice, and vegetables simmered in a creamy, savory broth. This Creamy Chicken and Wild Rice Soup is the perfect cozy meal for chilly days, offering rich flavor and satisfying texture in every spoonful.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup uncooked wild rice blend
- 6 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie or poached)
- 1 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 cup milk or half-and-half
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tablespoons chopped parsley (for garnish)
Instructions
- In a large pot or Dutch oven, heat butter and olive oil over medium heat.
- Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in the wild rice, thyme, salt, and pepper. Pour in the chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 45–50 minutes, or until the rice is tender.
- In a separate bowl, whisk together milk, cream, and flour until smooth.
- Slowly pour the milk mixture into the soup while stirring constantly. Simmer for another 5–7 minutes until thickened.
- Add cooked chicken and stir to combine. Heat through for 2–3 minutes more.
- Taste and adjust seasoning if needed. Garnish with chopped parsley and serve warm.
Notes
- For a lighter version, use evaporated milk or skip the cream entirely.
- Leftovers thicken as they sit — add a splash of broth or milk when reheating.
- Can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months.
- Use leftover turkey instead of chicken for a delicious post-holiday variation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup, Main Course
- Method: Simmered
- Cuisine: American