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Creamy Chicken and Wild Rice Soup made with fresh vegetables and spices.

Creamy Chicken and Wild Rice Soup

A comforting and creamy chicken soup with wild rice, perfect for chilly evenings. Easy to make and packed with flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked and shredded chicken Rotisserie chicken works well.
  • 1 cup wild rice blend Look for a blend that includes true wild rice.
  • 1 cup onion Chopped.
  • 1 cup carrots Chopped.
  • 1 cup celery Chopped.
  • 3 cloves garlic Minced.
  • 6 cups chicken broth Low sodium recommended.
  • 1 cup milk Use half and half for richness.
  • 0.5 cup heavy cream Optional for creaminess.
  • 0.25 cup flour For thickening.
  • 3 tbsp butter For sautéing.
  • 1 tbsp thyme Dried or fresh.
  • to taste black pepper
  • to taste smoked paprika Optional for warmth.

Method
 

Preparation
  1. In a large soup pot, melt butter and sauté chopped onion, carrots, and celery until they start to soften. Add garlic for the last minute.
Cooking
  1. Add chicken broth, wild rice blend, thyme, bay leaf, and a little salt and pepper. Bring to a gentle simmer and cook until rice is tender.
  2. Stir occasionally to prevent sticking. Add more broth if needed.
Finishing
  1. Once the rice is tender, stir in shredded chicken. Make a roux with butter and flour in a small pan, whisk in milk, and add back to the soup.
  2. Simmer for a few minutes until creamy, then taste and adjust seasoning.

Notes

Storage: In the fridge for up to 4 days; in the freezer before adding dairy. Reheat gently on stovetop or in microwave. Add broth or milk if too thick.