Go Back
–+ servings
Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

This Creamy Chicken and Wild Rice Soup is a hearty blend of vegetables, chicken, and a creamy broth, perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 cups
Calories 300 kcal

Equipment

  • large pot
  • Medium saucepan

Ingredients
  

Rice

  • ¾ cup uncooked wild rice blend Recommended: Lundberg Wild Blend Rice

Vegetables

  • 1 cup chopped yellow onion (1 small onion)
  • 1 cup diced carrots (2 medium)
  • 1 cup diced celery (3 ribs)
  • 1 large garlic clove (minced, 1 ½ tsp)

Broth and Seasoning

  • 4 ½ cups low-sodium chicken broth
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried rosemary
  • to taste salt
  • to taste ground black pepper

Chicken and Dairy

  • 1 lb boneless skinless chicken breasts halves
  • ½ cup all-purpose flour
  • 1 ½ cups milk
  • ½ cup heavy cream
  • 1 teaspoon lemon zest

Butter

  • 7 tablespoon butter divided

Instructions
 

Preparation

  • Prepare rice according to directions listed on package.
  • Halfway through the rice cooking, in a separate large pot, melt 1 tablespoon butter over medium heat. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.
  • Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil.
  • Cover pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 - 16 minutes (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth).
  • Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Leave soup covered over warm heat.
  • Meanwhile in a separate medium saucepan, melt remaining 6 tablespoon butter over medium heat. Add flour and cook 1 ½ minutes, whisking constantly.
  • Then while whisking vigorously, slowly pour milk into butter/flour mixture. Whisk in heavy cream. Cook mixture, stirring constantly until it thickens.
  • Add milk mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat.
  • Let soup cool slightly and serve.

Notes

I recommend using Lundberg Wild Blend Rice if you can find it.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 20IUVitamin C: 25mgCalcium: 15mgIron: 10mg
Keyword chicken soup, comfort food, Creamy Chicken and Wild Rice Soup, soup recipe, wild rice soup
Tried this recipe?Let us know how it was!