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Creamy Chicken and Wild Rice Soup

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A rich, diner-style creamy chicken and wild rice soup that balances comfort and flavor. Made with a simple roux, tender chicken, and nutty wild rice, this hearty meal comes together quickly for a satisfying weeknight dinner.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 large carrots, peeled and diced small
  • 2 stalks celery, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1 cup uncooked wild rice blend
  • 2 cups cooked chicken breast or thighs, shredded
  • 1/2 cup heavy cream

Instructions

  1. Cook the wild rice blend according to package directions (approx. 40-45 minutes). Drain excess water and set aside.
  2. In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes until light golden to form a roux.
  3. Add diced onion, carrots, and celery to the roux. Sauté for 5-7 minutes until soft and translucent. Add garlic in the last minute.
  4. Slowly pour in chicken broth while whisking constantly to prevent lumps. Add thyme, bay leaf, salt, and pepper.
  5. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes to meld flavors.
  6. Stir in the cooked wild rice and shredded chicken. Heat through for 5 minutes.
  7. Remove from heat and stir in heavy cream. Remove bay leaf and adjust seasoning with salt and pepper if needed.

Notes

For a lighter version, substitute half-and-half for heavy cream. To make gluten-free, use a gluten-free flour blend or cornstarch slurry instead of all-purpose flour. Do not boil after adding cream to prevent curdling. Leftovers store well for 4 days; freeze without cream for best results.

Nutrition

Keywords: chicken soup, wild rice soup, creamy soup, comfort food, easy dinner, weeknight meal, roux-based soup

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