Description

Creamy Chicken & Wild Rice Soup – A Hug in a Bowl

Tender chicken, nutty wild rice, and hearty veggies swim in a rich, creamy broth. This soup is comforting, forgiving, and tastes even better the next day.

Ingredients

Scale

1 lb boneless, skinless chicken breasts or thighs
1 tbsp olive oil (or butter)
1 small onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
6 cups chicken broth (low-sodium recommended)
1 cup wild rice blend, rinsed
1 tsp dried thyme (or 1 tbsp fresh)
½ tsp black pepper
¾ cup heavy cream or half-and-half (or coconut milk for dairy-free)
2 tbsp flour (optional, for thicker soup)
Salt, to taste
Optional: chopped parsley or dill for garnish

Chef’s Tip: Rinse wild rice to remove excess starch and keep your broth clear.

Instructions

1. Sauté the Veggies:
In a large pot or Dutch oven over medium heat, heat olive oil. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 30 seconds until fragrant.

2. Simmer Soup:
Add chicken, wild rice, thyme, pepper, and broth. Bring to a boil, then reduce heat to low, cover, and simmer 40–45 minutes, until rice is tender and chicken is cooked.

3. Shred Chicken:
Remove chicken, shred with two forks, and return to the pot.

4. Add Cream & Thicken (Optional):
Stir in cream or half-and-half. For thicker soup, make a slurry with flour and a little hot broth, then whisk it in. Simmer 2–3 minutes until thickened.

5. Season & Serve:
Taste and adjust salt. Serve with fresh parsley, dill, or a squeeze of lemon. Optional: pair with crusty bread or a crisp salad.

Notes

Mushroom Lover’s: Sauté 8 oz sliced mushrooms with the veggies.
Lighter Version: Use half-and-half or whole milk instead of cream.
Dairy-Free: Use coconut milk.
Extra Veggies: Add spinach, kale, corn, or peas near the end.
Herbaceous Upgrade: Stir in fresh parsley and dill for brightness.
Slow Cooker: Sauté veggies, transfer everything but cream and flour to slow cooker. Cook LOW 6–7 hrs or HIGH 3–4 hrs, then stir in cream at the end.

Nutrition

Calories: 380 Cal
Fat: 16g
Carbohydrates: 30g
Protein: 30g