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Chicken Wild Rice Soup

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This creamy Chicken and Wild Rice Soup is a hearty and comforting dish made with tender chicken, earthy wild rice, fresh vegetables, and a rich, flavorful broth. Perfect for chilly days and easy enough for a weeknight dinner.

Ingredients

  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 celery stalks, chopped
  • 3 large carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried sage
  • 6 cups chicken broth
  • 1 cup uncooked wild rice blend
  • 2 cups cooked, shredded chicken
  • 3 tbsp butter
  • 1/3 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots. Cook for 6-8 minutes until softened.
  2. Add garlic, salt, pepper, thyme, rosemary, and sage. Stir and cook for another minute.
  3. Pour in the chicken broth and add the wild rice. Bring to a boil, then reduce heat and simmer covered for 45-50 minutes, or until rice is tender.
  4. Stir in the cooked, shredded chicken and continue simmering on low.
  5. In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
  6. Gradually whisk in milk and cook, stirring constantly, until thickened—about 4-5 minutes.
  7. Add the cream mixture to the soup and stir to combine. Cook for another 5-10 minutes, until heated through and slightly thickened.
  8. Taste and adjust seasoning as needed. Serve warm.

Notes

  • You can use rotisserie chicken to save time.
  • Soup thickens as it sits—add extra broth or milk when reheating if needed.
  • Can be made ahead and stored in the fridge for up to 4 days.
  • For a dairy-free version, use a dairy-free milk and skip the cream.

Nutrition

Find it online: https://yumfamilyrecipes.com/chicken-wild-rice-soup/