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Creamy Wild Rice and Chicken Soup

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This hearty, creamy soup combines tender chicken, earthy wild rice, and a medley of vegetables in a rich, comforting broth. Perfect for chilly nights, it’s a nostalgic, crowd-pleasing meal that comes together quickly and easily.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, sliced (about 1 cup)
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
  • 1 teaspoon poultry seasoning
  • Salt and freshly ground black pepper, to taste
  • 6 cups low-sodium chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup uncooked wild rice blend
  • 1/3 cup all-purpose flour (or gluten-free blend)
  • 2 cups half-and-half (or whole milk)
  • 1/2 cup frozen peas (optional)
  • 1 tablespoon chopped fresh parsley (for garnish)
  • Dash of hot sauce or squeeze of lemon juice (optional)

Instructions

  1. Dice the onion, carrots, and celery. Mince garlic. Shred the cooked chicken. Measure out your wild rice blend.
  2. In a large soup pot, melt butter and olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until veggies are softened and fragrant. Add garlic, thyme, poultry seasoning, salt, and pepper, and cook for another 1-2 minutes.
  3. Pour in chicken broth. Stir in uncooked wild rice blend. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 35-40 minutes, or until rice is tender. Stir occasionally to prevent sticking. If the soup starts to look thick, add a splash of water or broth.
  4. In a small bowl, whisk flour and half-and-half until smooth. Slowly pour into the soup while stirring constantly. Cook for 5-7 minutes, stirring, until the soup thickens slightly. If lumps form, whisk briskly or use an immersion blender for a few seconds.
  5. Stir in shredded chicken and frozen peas if using. Simmer for 5 minutes to warm everything through. Taste and adjust seasoning, adding more salt, pepper, or a dash of hot sauce if desired.
  6. Ladle soup into bowls. Sprinkle with chopped parsley and a squeeze of lemon juice if you like. Serve piping hot.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. Dairy-free milk or cream can be substituted for half-and-half, though the soup may be less rich. Wild rice takes longer to cook than white rice; don’t rush it for best texture. Add extra broth if soup thickens too much after storing. Garnish with parsley and lemon juice for brightness. Leftovers keep well and flavors deepen after a day.

Nutrition

Keywords: chicken soup, wild rice soup, creamy soup, comfort food, easy dinner, cozy recipes, fall soup, winter soup, gluten-free option, meal prep

Find it online: https://evabake.com/creamy-wild-rice-and-chicken-soup-recipe-for-cozy-chilly-nights/