Description
This Creamy Chicken Wild Rice Soup is a comforting and hearty soup that is perfect for cooler days. Loaded with tender chicken, vegetables, and wild rice in a creamy broth, it’s a satisfying meal in a bowl.
Ingredients
Scale
For the Soup:
- 1 tablespoon butter or olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup uncooked wild rice blend
- 6 cups chicken broth
For Finishing:
- 2 cups cooked and shredded chicken (rotisserie or leftover)
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
- 1 tablespoon lemon juice
- Chopped fresh parsley for garnish
Instructions
- Prepare the Soup Base: Heat butter or olive oil in a large soup pot over medium heat. Add onion, garlic, carrots, and celery; sauté until vegetables soften, about 5–6 minutes. Stir in thyme, rosemary, salt, and pepper.
- Cook the Soup: Add wild rice and chicken broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 40–45 minutes, or until rice is tender.
- Thicken the Soup: In a small bowl, whisk flour into cream until smooth, then stir into the soup with shredded chicken. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
- Final Touches: Stir in lemon juice, adjust seasoning, and serve hot, garnished with fresh parsley.
Notes
- To make it gluten-free, skip the flour or use a gluten-free thickener.
- This soup stores well in the fridge for 3–4 days and thickens as it sits. Add extra broth or water when reheating, if desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 370
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
