Creamy Chicken Wild Rice Soup
This comforting Creamy Chicken Wild Rice Soup is rich, hearty, and loaded with tender chicken, nutty wild rice, and vegetables in a velvety, flavorful broth. Perfect for chilly nights.
Equipment
- Large Pot or Dutch Oven
- Ladle
- Cutting board and knife
Ingredients
For the Soup
- 2 tbsp butter
- 1 medium onion diced
- 2 stalks celery sliced
- 2 medium carrots sliced
- 3 cloves garlic minced
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 6 cups chicken broth low sodium
- 1 cup wild rice uncooked
- 1 tsp dried thyme
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
For the Creamy Finish
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Add onion, celery, and carrots. Sauté for 5–7 minutes until softened.
- Add garlic and cook for another 1 minute until fragrant.
- Add chicken, broth, wild rice, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 35–40 minutes or until rice is tender and chicken is cooked through.
- In a small bowl, whisk together flour and milk until smooth. Stir into the soup and simmer for 5 minutes until slightly thickened.
- Stir in heavy cream and heat through. Adjust seasoning if needed, and serve warm.
Notes
This soup can be made ahead and reheated. If it thickens too much, add a splash of broth or milk when reheating.