Description
This creamy chicken wild rice soup delivers a cozy, rich, and comforting bowl filled with tender chicken, earthy wild rice, and a velvety broth perfect for cold evenings.
Ingredients
Scale
- 2 cups cooked wild rice or 1 cup uncooked wild rice
- 1 ½ lbs chicken breast or thighs, cooked and shredded
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 tsp dried thyme
- ½ tsp dried sage
- ½ tsp black pepper
- 1 tsp salt
- 1 bay leaf
- 1 cup sliced mushrooms (optional)
- Fresh chopped parsley (optional)
Instructions
- Sauté diced onions, carrots, celery, and mushrooms in butter until softened.
- Add garlic, thyme, sage, salt, and pepper and stir to release aroma.
- Sprinkle flour over vegetables and stir to coat, forming a roux.
- Slowly pour in chicken broth while stirring to avoid lumps.
- Add wild rice, bay leaf, and shredded chicken.
- Simmer until the rice is tender and the soup thickens.
- Stir in whole milk or half-and-half and gently heat until creamy.
- Taste and adjust seasonings before serving with fresh parsley.
Notes
- For a dairy-free version, use olive oil and coconut or almond milk.
- Add broth when reheating leftovers because the rice thickens over time.
- Freeze without dairy added and stir in milk after reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5
- Sodium: 620
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 24
- Cholesterol: 75
