Cream of Chicken Wild Rice Soup
Creamy, comforting, and packed with hearty ingredients, this Cream of Chicken Wild Rice Soup is the ultimate cold-weather dish. Featuring tender shredded chicken, earthy wild rice, and a medley of aromatic vegetables, this velvety soup is brought to life with a rich blend of chicken broth, heavy cream, and a touch of dried herbs like thyme and parsley. A satisfying balance of texture and flavor, it’s thickened with a delicate flour roux and simmered to perfection for a deeply flavorful one-pot meal. Perfect for family dinners or cozy gatherings, this easy-to-make soup is ready in under an hour and pairs wonderfully with crusty bread or a side salad. Whether you're seeking a soul-warming comfort food or a wholesome homemade soup, this recipe checks all the boxes.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 medium Carrots, peeled and diced
- 3 Celery stalks, diced
- 3 Garlic cloves, minced
- 0.333333 cup All-purpose flour
- 6 cups Chicken broth
- 2.5 cups Cooked wild rice
- 2 cups Chicken breasts, cooked and shredded
- 1 cup Heavy cream
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Bay leaf
Instructions
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, or until the vegetables soften, stirring occasionally.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables, stirring constantly to coat evenly. Cook for 2-3 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while whisking to combine and prevent lumps.
Add the cooked wild rice, shredded chicken, thyme, parsley, salt, pepper, and bay leaf. Stir well to combine.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes to allow the flavors to meld.
Remove the bay leaf, then stir in the heavy cream. Heat through for another 2-3 minutes, but do not let the soup boil.
Taste and adjust seasonings as needed. Serve warm and enjoy!
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 993 mg | 43% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.6 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 771 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
