Creamy Chicken And Wild Rice Soup Recipe

Here’s a creamy, comforting Chicken and Wild Rice Soup recipe—perfect for cozy nights 🥣🍗

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Creamy Chicken and Wild Rice Soup

Ingredients (Serves 4–6)

• 1 tbsp olive oil or butter

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1 cup uncooked wild rice (or wild rice blend)

• 6 cups chicken broth

• 2 cups cooked chicken, shredded (rotisserie works great)

• 1 tsp dried thyme

• ½ tsp dried rosemary

• Salt and black pepper, to taste

• 1 cup heavy cream (or half-and-half for lighter option)

• Optional: 2 tbsp flour for thickening

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Instructions

1. Sauté vegetables

   • Heat olive oil or butter in a large pot over medium heat.

   • Add onion, carrots, and celery. Cook 5–7 minutes until softened.

   • Stir in garlic and cook 30 seconds until fragrant.

2. Cook the rice

   • Add wild rice, chicken broth, thyme, and rosemary.

   • Bring to a boil, then reduce heat and simmer 40–45 minutes, until rice is tender.

3. Add chicken

   • Stir in shredded chicken. Simmer 5–10 minutes to heat through.

4. Make it creamy

   • For thicker soup: in a small bowl, whisk flour into cream until smooth.

   • Slowly stir into the soup, cooking 3–5 minutes until slightly thickened.

   • Alternatively, just stir in cream for a lighter soup.

5. Season and serve

   • Taste and adjust salt and pepper.

   • Garnish with fresh parsley if desired.

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Tips

• Make it faster: Use pre-cooked wild rice or a wild rice blend—it cooks quicker than 100% wild rice.

• Add veggies: Mushrooms, peas, or corn work well.

• Storage: Keeps 3–4 days in the fridge and freezes beautifully.

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I can also give a slow-cooker version that simmers all day for ultra-tender chicken and rice—super hands-off. Do you want me to do that?