Save A comforting, hearty soup featuring tender chicken, nutty wild rice, and vegetables in a rich, creamy broth—perfect for chilly days.
I first served this soup on a cold winter evening and it quickly became a family favorite for its creamy texture and hearty flavors.
Ingredients
- Proteins: 2 cups cooked chicken breast, shredded (about 2 medium breasts)
- Grains: 3/4 cup wild rice, rinsed
- Vegetables: 1 cup carrots, diced, 1 cup celery, diced, 1 cup yellow onion, diced, 2 cloves garlic, minced
- Dairy: 1 cup heavy cream
- Broth & Liquids: 6 cups low-sodium chicken broth
- Fats: 2 tbsp unsalted butter
- Flour: 2 tbsp all-purpose flour
- Herbs & Seasonings: 1 bay leaf, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp black pepper, 3/4 tsp salt (adjust to taste)
- Optional: 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Step 1:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5 6 minutes until softened.
- Step 2:
- Stir in the garlic, thyme, rosemary, and bay leaf, and cook for 1 minute until fragrant.
- Step 3:
- Sprinkle the flour over the vegetables and stir well, cooking for 1 2 minutes to form a roux.
- Step 4:
- Gradually pour in the chicken broth, stirring constantly to prevent lumps.
- Step 5:
- Add the wild rice, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 35 40 minutes, or until the rice is tender.
- Step 6:
- Stir in the shredded chicken and heavy cream. Simmer uncovered for 5 7 minutes until heated through and slightly thickened.
- Step 7:
- Remove the bay leaf. Adjust seasoning as needed.
- Step 8:
- Ladle into bowls and garnish with fresh parsley if desired. Serve hot.
Save This soup often brings my family together as we share stories over bowls of warm goodness.
Notes
Add mushrooms for extra earthiness, or baby spinach for a fresh touch. Pair with crusty bread or a crisp white wine like Sauvignon Blanc.
Required Tools
Large soup pot or Dutch oven, Cutting board and knife, Measuring cups and spoons, Ladle
Allergen Information
Contains: Dairy (heavy cream, butter), Gluten (flour). If using store-bought broth or chicken, verify labels for allergens.
Save Enjoy this creamy chicken and wild rice soup as a delicious, comforting meal any time you need something warm and satisfying.
Recipe FAQs
- → Can I substitute the flour for a gluten-free option?
Yes, cornstarch or gluten-free flour can be used to thicken the broth without altering the texture much.
- → How do I ensure the wild rice cooks properly?
Simmer the rice in broth covered for 35–40 minutes until tender, stirring occasionally to prevent sticking.
- → Can I use pre-cooked chicken for this dish?
Absolutely, shredded rotisserie chicken works well and saves time while maintaining flavor.
- → What vegetables work best in this creamy bowl?
Carrots, celery, onion, and garlic provide depth and sweetness, but additions like mushrooms or spinach can add earthiness or freshness.
- → How can I adjust the seasoning to taste?
After simmering, taste and modify salt, pepper, or herbs before serving for balanced flavor.
- → What pairings complement this dish?
Crusty bread or a crisp white wine like Sauvignon Blanc enhance the creamy and savory notes.