This creamy chicken wild rice soup is a warm and comforting one-pot meal loaded with tender chicken, hearty wild rice, and fresh vegetables in a rich, creamy broth. It’s perfect for chilly evenings, family dinners, or meal prep, as the nutty wild rice and wholesome veggies make every spoonful satisfying. The blend of textures and savory flavors gives this soup a homey, comforting feel that’s ideal any time you’re craving hearty, cozy food.
Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup uncooked wild rice
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- Optional: fresh parsley for garnish
Instructions
- Melt the butter in a large pot over medium heat until bubbling.
- Add the onion, carrot, celery, and garlic. Sauté until the vegetables are softened but not browned.
- Stir in the flour and cook for about one minute to make a light roux.
- Pour in the chicken broth gradually, stirring constantly until smooth.
- Add the wild rice and bring the soup to a simmer.
- Add the diced chicken, dried thyme, salt, and pepper.
- Simmer gently until the wild rice is tender and the chicken is cooked through, about 45 minutes.
- Stir in the heavy cream and heat through without boiling.
- Taste and adjust seasoning as needed, then ladle into bowls and serve warm.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 45–60 minutes
- Total Time: 1 hour
- Servings: 6
- Cuisine: American
- Course: Soup
Tips & Variations
- Use leftover cooked chicken or rotisserie chicken to reduce cook time.
- Swap heavy cream with half-and-half for a lighter version.
- Add mushrooms for extra earthy flavor.
- Garnish with fresh parsley or chives for color.
- If the soup thickens too much as it cools, stir in a splash of broth before serving.
Approximate Nutrition (per serving)
- Calories: ~380
- Protein: ~30 g
- Fat: ~18 g
- Saturated Fat: ~10 g
- Total Carbohydrates: ~22 g
- Fiber: ~2 g
Ingredients
Method
- Melt the butter in a large pot over medium heat until bubbling.
- Add the onion, carrot, celery, and garlic. Sauté until the vegetables are softened but not browned.
- Stir in the flour and cook for about one minute to make a light roux.
- Pour in the chicken broth gradually, stirring constantly until smooth.
- Add the wild rice and bring the soup to a simmer.
- Add the diced chicken, dried thyme, salt, and pepper.
- Simmer gently until the wild rice is tender and the chicken is cooked through, about 45 minutes.
- Stir in the heavy cream and heat through without boiling.
- Taste and adjust seasoning as needed, then ladle into bowls and serve warm.
Notes
- Protein: ~30 g
- Fat: ~18 g
- Saturated Fat: ~10 g
- Total Carbohydrates: ~22 g
- Fiber: ~2 g
FAQs
- Can I make this soup ahead of time?
Yes, it stores well in the fridge for up to 3 days. - Can I freeze this soup?
Freezing isn’t recommended because the rice may become mushy. - Can I use brown rice instead of wild rice?
Yes, brown rice works, but cooking times may vary. - Can I make this dairy-free?
Substitute the cream with coconut milk for a dairy-free version. - Is this soup gluten-free?
To make it gluten-free, replace the flour with a gluten-free thickener.
