Once you try this Creamy Chicken and Wild Rice Soup

Here’s a cozy, comforting recipe for “Once You Try This Creamy Chicken and Wild Rice Soup”—rich, hearty, and perfect for cold days or meal prep.

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🍲 Once You Try This Creamy Chicken & Wild Rice Soup

Serves: 6
Total time: ~45 minutes

Ingredients

Soup Base

• 2 tbsp butter

• 1 small onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1 tsp dried thyme

• ½ tsp dried rosemary (optional)

• Salt & black pepper to taste

Chicken & Rice

• 1 lb (450 g) chicken breast or thighs, diced

• ¾ cup wild rice (rinsed)

Broth & Cream

• 6 cups chicken broth

• 1 cup heavy cream (or half-and-half)

• 2 tbsp all-purpose flour (optional, for extra thickness)

Finish

• Fresh parsley, chopped

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Instructions

1. Sauté vegetables
   In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened. Add garlic, thyme, and rosemary; cook 30 seconds.

2. Add chicken
   Stir in chicken and cook until lightly browned on the outside.

3. Add rice & broth
   Add wild rice and chicken broth. Bring to a boil, reduce heat, cover, and simmer 30–35 minutes until rice is tender.

4. Make it creamy
   Stir in heavy cream. If thicker soup is desired, whisk flour with a little broth and add in. Simmer 5 more minutes.

5. Season & serve
   Adjust salt and pepper. Garnish with parsley and serve hot.

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Tips & Variations

• Extra rich: Replace ½ cup broth with more cream.

• Slow cooker: Cook everything except cream on LOW 6–7 hours; stir in cream at the end.

• Make ahead: Tastes even better the next day.

• Lighter version: Use milk and skip the flour.

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If you’d like, I can give you a 15-minute shortcut version using rotisserie chicken, or make it dairy-free while keeping it creamy.