Description
A cozy, homemade Creamy Chicken and Wild Rice Soup loaded with tender chicken, vegetables, wild rice, and herbs in a rich creamy broth.
Ingredients
Scale
¾ cup uncooked wild rice blend
1 cup chopped yellow onion
1 cup diced carrots
1 cup diced celery
7 tbsp butter, divided
1 large garlic clove, minced
4½ cups low-sodium chicken broth
¼ tsp each dried thyme, marjoram, sage, rosemary (or 1 tsp fresh herbs)
Salt and black pepper, to taste
1 lb boneless, skinless chicken breast halves
½ cup all-purpose flour
1½ cups milk
½ cup heavy cream
1 tsp lemon zest
Instructions
- Cook the wild rice blend
Prepare the wild rice blend according to its package instructions. Set aside when done. - Begin the vegetable base
Halfway through the rice’s cooking time, in a large pot over medium heat, melt 1 tablespoon of the butter.
Add the chopped onion, carrots, and celery. Sauté for about 4 minutes until they begin to soften.
Stir in the minced garlic and cook 30 seconds more (just until fragrant). - Add broth, herbs, & chicken
Pour in the chicken broth. Add the dried (or fresh) thyme, marjoram, sage, and rosemary. Season with salt and pepper to taste.
Raise heat to medium–high, add the chicken breasts, and bring the mixture to a gentle boil. - Simmer the chicken
Cover with a lid, reduce to medium‑low, and let simmer until the chicken is cooked through—about 12 to 16 minutes. If the chicken breasts are thick or don’t fully submerge, flip halfway so both sides cook evenly. - Shred the chicken
Remove the chicken from the pot and place onto a cutting board. Let it cool 5 minutes, then shred into bite‑sized pieces (or dice, if you prefer). Leave the soup base covered and warm on low. - Make the creamy roux/liquid
In a separate medium saucepan over medium heat, melt the remaining 6 tablespoons of butter.
Whisk in the flour and cook for 1½ minutes, whisking constantly (this builds a roux).
Gradually whisk in the milk, then the heavy cream, stirring constantly until the mixture thickens to a smooth consistency. - Combine everything
Pour the milk‑cream mixture into the soup pot along with the shredded chicken, cooked wild rice, and the lemon zest. Stir gently to combine. Remove from heat. - Finish and serve
Let the soup cool slightly (a few minutes) before serving. The flavors will continue to mingle as it rests. Enjoy warm bowls of this creamy goodness.
Notes
For best results, use a wild rice blend like Lundberg Wild Blend. Leftovers taste even better the next day. Adjust broth or milk to modify thickness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 380 kcal
- Carbohydrates: 28 g
- Protein: 29 g