A cozy bowl of creamy chicken & wild rice soup warms up even the chilliest days. This version is simple, comforting, and full of tender chicken, hearty wild rice, and soft vegetables in a velvety broth. It’s the kind of winter-friendly meal that tastes like home.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 cup uncooked wild rice blend
- 2 cups cooked shredded chicken
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1 tsp salt (or to taste)
- 1 cup half-and-half
- 1 cup whole milk
Instructions
- Warm the butter and olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery until softened, about 6-7 minutes.
- Stir in the garlic and cook 1 minute, then sprinkle in the flour and stir until it coats the vegetables.
- Slowly pour in the chicken broth while whisking, then add the wild rice, thyme, parsley, pepper, and salt.
- Bring to a simmer, cover, and cook 40-45 minutes, stirring occasionally, until the rice is tender.
- Add the shredded chicken, half-and-half, and milk, warming gently for 5-7 minutes until creamy and steamy (do not boil).
Tip
If the soup thickens as it rests, stir in a splash of broth or milk to loosen it back to a silky consistency.
Enjoy this comforting bowl tonight, and pin it now so you can find it easily on your next chilly winter evening!
Print
Creamy Chicken & Wild Rice Soup
- Total Time: 65 minutes
- Yield: 6 servings 1x
Description
Cozy, creamy chicken and wild rice soup made in one pot, perfect for cold days.
Ingredients
2 tbsp butter
1 tbsp olive oil
1 medium onion, diced
2 medium carrots, diced
2 celery ribs, diced
3 garlic cloves, minced
1/3 cup all-purpose flour
6 cups chicken broth
1 cup uncooked wild rice blend
2 cups cooked shredded chicken
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp black pepper
1 tsp salt (or to taste)
1 cup half-and-half
1 cup whole milk
Instructions
1. Warm the butter and olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery until softened, about 6-7 minutes.
2. Stir in the garlic and cook 1 minute, then sprinkle in the flour and stir until it coats the vegetables.
3. Slowly pour in the chicken broth while whisking, then add the wild rice, thyme, parsley, pepper, and salt.
4. Bring to a simmer, cover, and cook 40-45 minutes, stirring occasionally, until the rice is tender.
5. Add the shredded chicken, half-and-half, and milk, warming gently for 5-7 minutes until creamy and steamy (do not boil).
Notes
If soup thickens as it rests, thin with a splash of broth or milk.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American