Description

This Creamy Chicken & Wild Rice Soup is a comforting, hearty dish perfect for any season. Made with tender chicken, wild rice blend, fresh vegetables, and a rich creamy base, it offers a delightful balance of flavors and textures. Simmered slowly to let the rice and veggies soften and the flavors meld, this soup is ideal for cozy family dinners or meal prepping. The fresh thyme and garlic add aromatic depth while the creamy broth makes every spoonful luscious and satisfying.

Ingredients

Soup Base

4 tablespoons unsalted butter
3 celery ribs, diced into ½-inch (13-mm) chunks
2 carrots, diced into ½-inch (13-mm) chunks
1 medium onion, diced into ½-inch (13-mm) chunks
2 cloves garlic, minced
2 teaspoons finely chopped fresh thyme (or ¾ teaspoon dried)
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour

Liquids and Grains

2 quarts (8 cups) chicken broth, best quality such as Swanson
2 cups water
1 cup (5 oz) wild rice blend (such as Lundberg)

Protein and Cream

4 cups cooked chicken or turkey, cut into bite-size pieces
1 cup heavy cream

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Instructions

Sauté the Vegetables: In a large soup pot or Dutch oven set over medium heat, melt the butter. Add the diced celery, carrots, onion, minced garlic, fresh thyme, salt, and pepper. Cook while stirring occasionally until the vegetables begin to soften, about 10 minutes. This step helps build flavor and soften the veggies for the soup.
Add the Flour: Sprinkle the flour evenly over the softened vegetables. Cook while stirring continuously until the flour is well-coated on the vegetables and lightly browned, about 3 minutes. This creates a roux that will thicken the soup.
Simmer the Soup: Pour in the chicken broth and water, then add the wild rice blend. Increase heat and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer uncovered, stirring occasionally, until the vegetables and rice are tender, approximately 40 to 45 minutes. This slow simmering allows the wild rice to cook through and the flavors to meld.
Add Chicken and Cream: Stir in the cooked chicken pieces and heavy cream. Simmer the soup for a few more minutes until everything is heated through. Taste the soup and adjust the seasoning with additional salt and black pepper if needed.
Serve: Ladle the soup into bowls and serve warm. This soup pairs wonderfully with crusty bread or a light salad for a complete meal.

Notes

Use high-quality chicken broth for a richer flavor.
Wild rice blend often contains a mix of wild and brown rice, giving a nice texture.
For a lighter version, substitute half-and-half or whole milk instead of heavy cream.
Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
Vegetables can be prepped ahead to save time on cooking day.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Soup
Method: Stovetop
Cuisine: American