Description
This creamy chicken wild rice soup is a comforting one-pot meal packed with tender chicken, earthy wild rice, carrots, celery, and a rich, velvety broth. It’s a delicious and hearty soup that tastes like home!
Ingredients
Vegetables:
- 2 tablespoons butter or olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Herbs and Spices:
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
Grains:
- 1 cup uncooked wild rice blend
Liquid:
- 6 cups chicken broth
- 1 cup milk (or half-and-half)
- 1/2 cup heavy cream (optional, for richness)
Thickening Agent:
- 1/4 cup all-purpose flour
Additional:
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Sauté Vegetables: In a large pot, melt butter over medium heat. Sauté onion, carrots, and celery until softened.
- Add Flavors: Stir in garlic, thyme, rosemary, and bay leaf; cook briefly.
- Cook Rice: Add wild rice and broth. Simmer until rice is tender.
- Combine Chicken: Stir in shredded chicken.
- Thicken Soup: Whisk flour with milk and add to the soup. Stir in heavy cream if using.
- Season and Serve: Season with salt and pepper. Garnish with parsley and serve hot.
Notes
- For gluten-free: replace flour with cornstarch slurry (2 tbsp cornstarch + 2 tbsp water).
- Make ahead: this soup thickens as it sits—add extra broth or milk when reheating.
- Short on time? Use a wild rice blend with a quicker cooking time or cook rice separately and add at the end.
- Freezer-friendly: freeze before adding cream, then stir in cream after reheating.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup / Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
