Name: Creamy Chicken and Wild Rice Soup
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Yield: 4 servings
Ingredients: 2 tablespoons butter (or olive oil); 1 medium onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 1 cup wild rice blend (or ½ cup wild rice + ½ cup long-grain rice); 6 cups chicken broth (low-sodium preferred); 2 cups cooked shredded chicken (rotisserie works beautifully); 1 bay leaf; 1 teaspoon dried thyme (or 1 tablespoon fresh); 0.5 teaspoon salt, plus more to taste; 0.25 teaspoon black pepper; 1 cup heavy cream (or half-and-half for a lighter touch); 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch mixed with 2 tablespoons cold water for gluten-free); 2 tablespoons chopped fresh parsley; 0 Optional: squeeze of lemon, crispy bacon or thyme sprigs to garnish

1

Melt butter in a large pot over medium heat. Add onion, carrot, and celery — sauté until softened, about 6–8 minutes. Stir in garlic for the last minute so it doesn’t burn. Don’t rush this step; those veggies build your flavor base, dear.

2

Sprinkle the flour over the vegetables and stir for 1 minute to cook the raw edge off (skip if using cornstarch method; you’ll add that later). This helps thicken the soup so it feels comforting and silky.

3

Pour in the chicken broth slowly, stirring to combine and scrape up any browned bits. Add the wild rice, bay leaf, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat to a simmer.

4

Simmer, covered, until the rice is tender — about 20–25 minutes for a wild rice blend (shorter if using only long-grain rice). If using cornstarch, mix it with cold water now and whisk into the simmering broth to thicken slightly.

5

Stir in shredded chicken and heat through for 3–4 minutes. Reduce heat to low. Stir in the cream and warm gently — do not boil once the cream’s added or it may separate.

6

Taste and adjust seasoning. Finish with chopped parsley and a small squeeze of lemon if you like a little brightness. Ladle into bowls, and if you’re feeling indulgent, crumble crispy bacon on top.

7

Leftovers? They keep beautifully in the fridge for 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.

Creamy Chicken and Wild Rice Soup

Comments

Try Our Chef AI

Ingredients

Instructions

More recipes you might like

Boeuf Bourguignon classique

Mosh va loviya bilan sho‘rva (sabzavotli go‘shtli sho‘rva)

Chicken & Veggie Stir-Fry over Rice

Pantry-Spiced Chickpea & Tomato Skillet with Rice