Creamy Chicken Wild Rice Soup
Warm, hearty, and irresistibly creamy, this Creamy Chicken Wild Rice Soup is the ultimate comfort food for chilly days. Featuring tender shredded chicken, nutty wild rice, and a medley of savory vegetables simmered to perfection in a velvety broth enriched with cream, this recipe is a satisfying one-pot meal you’ll want to make again and again. Fragrant herbs like thyme, rosemary, and bay leaf infuse each spoonful with cozy, earthy flavors, while a touch of fresh parsley adds a bright finishing touch. Easy to prepare with pantry-friendly ingredients, this soul-soothing soup is perfect for weeknight dinners or meal prepping. Serve it with crusty bread or a crisp side salad for a wholesome, comforting feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Wild rice
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 large Boneless, skinless chicken breasts
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 2 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 6 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Rinse the wild rice under cold water using a fine mesh sieve and set aside.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts, season with salt and pepper, and cook for about 5–7 minutes on each side until golden brown and cooked through. Remove the chicken from the pot and set aside to cool.
In the same pot, add the remaining olive oil and 2 tablespoons of butter. Once melted, add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the wild rice to the pot and stir to coat it with the vegetable mixture. Sprinkle the flour over the mixture and stir well, cooking for 1–2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth while stirring to avoid lumps. Add the thyme, rosemary, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 45 minutes, or until the wild rice is cooked and tender.
While the soup simmers, shred the cooked chicken breasts using two forks.
Once the rice is done, stir in the shredded chicken and heavy cream. Let the soup simmer for another 5–10 minutes to allow the flavors to meld together. Discard the bay leaf before serving.
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving, if desired.
Nutrition Facts
Calories |
2953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 6360 mg | 277% | |
| Total Carbohydrate | 188.1 g | 68% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 18.5 g | ||
| Protein | 175.0 g | 350% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4052 mg | 86% | |
*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.
