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A bowl of creamy chicken and wild rice soup with a bronze spoon sticking out of it.
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4.93 — Votes 139 votes

Creamy Chicken Wild Rice Soup

Get ready to cozy up with a spoonful of heaven in a bowl – this creamy chicken and wild rice soup is the ultimate comfort food. With tender chicken, nutty wild rice, and a velvety broth, you'll be making this recipe all soup-season long.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 6 Servings
Author: Cassy Joy Garcia

Ingredients

  • 2 tablespoons olive oil
  • 1¼ pound chicken breasts
  • 1 teaspoon salt
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup wild rice
  • 1 tablespoon fresh thyme, chopped
  • 1 cup heavy cream
  • 1 lemon, juiced
  • ½ teaspoon ground black pepper

Instructions

  • Add the olive oil to a large pot over medium high heat, and season the chicken with salt (1 teaspoon). Once the pot is hot, sear the chicken on one side for 3 minutes, flip, and sear for another 3 minutes on the other side, until golden brown. Set aside.
  • Add the onion, carrot, celery, and garlic to the pot, and saute until the onions are translucent and veggies start to soften.
  • Pour the flour over the veggies, toss to combine, then add in the broth, 1 cup at a time, stirring continuously to dissolve the flour. Once all of the broth is in, add the wild rice and thyme and return the chicken to the pot.
  • Bring the soup to a simmer, then cover and let simmer for 50 minutes, scraping the bottom of the pan every 5 minutes to make sure nothing is sticking. Test the rice for doneness. Pull chicken out, shred it, and return back to the soup.
  • Stir in the cream, lemon juice, and pepper, and taste for salt. Garnish with additional thyme, serve, and enjoy!

Notes

  • Make it dairy-free - skip the heavy cream and use canned full-fat coconut milk instead to make this recipe dairy-free.
  • Make it gluten-free - to make this recipe gluten-free, simply use a GF all-purpose flour (we used this King Arthur one).

Nutrition

Calories: 445kcal | Carbohydrates: 34g | Protein: 28g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 1420mg | Potassium: 768mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5867IU | Vitamin C: 17mg | Calcium: 83mg | Iron: 2mg