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Creamy Chicken & Wild Rice Soup

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This creamy chicken and wild rice soup is a comforting bowl of tender chicken, hearty rice, and vegetables simmered in a rich, creamy broth. Perfect for a cozy meal, it is packed with classic flavors and satisfying textures.

Ingredients

  • 4 tablespoons unsalted butter
  • 3 celery ribs, diced into ½-inch (13-mm) chunks
  • 2 carrots, diced into ½-inch (13-mm) chunks
  • 1 medium onion, diced into ½-inch (13-mm) chunks
  • 2 cloves garlic, minced
  • 2 teaspoons finely chopped fresh thyme (or ¾ teaspoon dried)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup all-purpose flour
  • 2 quarts (8 cups) chicken broth, best quality such as Swanson
  • 2 cups water
  • 1 cup (5 oz) wild rice blend (such as Lundberg)
  • 4 cups cooked chicken or turkey, cut into bite-size pieces
  • 1 cup heavy cream

Instructions

  1. In a large soup pot or Dutch oven over medium heat, melt the butter. Add the celery, carrots, onion, garlic, thyme, salt, and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
  2. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
  3. Add the broth, water, and wild rice to the pot. Bring to a boil, then reduce heat and simmer uncovered over medium-low heat, stirring occasionally, until the vegetables and rice are tender, about 40–45 minutes.
  4. Add the cooked chicken and cream. Simmer for a few minutes, stirring occasionally, until heated through.
  5. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm in bowls.

Notes

  • Cooked turkey can be used instead of chicken.
  • Use fresh thyme for a brighter flavor or dried thyme as a substitute.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • The soup may thicken when chilled; add broth or water when reheating if needed.

Nutrition

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