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Creamy Chicken Wild Rice Soup

A cozy, creamy soup with tender chicken, nutty wild rice, carrots and celery. Hearty enough for dinner and perfect for cold winter nights.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 430 kcal

Ingredients
  

Soup:

  • 2 tbsp butter
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 1 cup wild rice blend uncooked, rinsed
  • 6 cups low-sodium chicken broth
  • 1 1/2 lb boneless skinless chicken breasts
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary crushed
  • 1 bay leaf
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper

Creamy base:

  • 4 tbsp butter
  • 1/3 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 tbsp fresh parsley chopped

Instructions
 

  • Melt 2 tbsp butter in a large pot over medium heat. Add the onion, carrots and celery and cook 6 to 7 minutes until soft. Add the garlic and cook 30 seconds.
  • Add the wild rice, broth, chicken, thyme, rosemary, bay leaf, salt and pepper. Bring to a boil, then lower to a simmer.
  • Cover and simmer about 20 to 25 minutes, until the chicken reaches 165°F (74°C). Remove the chicken to a plate and shred it with two forks.
  • Keep simmering the soup, covered, until the rice is tender, about 20 to 25 minutes more (check your package time).
  • Meanwhile, melt 4 tbsp butter in a small saucepan over medium heat. Whisk in the flour and cook 1 minute. Slowly whisk in the milk and cook, whisking, until thick and smooth, 3 to 4 minutes.
  • Remove the bay leaf. Stir the creamy mixture, the heavy cream and the shredded chicken into the soup. Simmer gently 5 minutes. Taste, adjust the salt, and top with parsley.

Notes

Make ahead: Make the soup 1 day ahead. It thickens in the fridge, so add broth when reheating.
Storage: Refrigerate up to 4 days. Cream soups can separate when frozen, so freeze the soup before adding the creamy base if you plan to freeze it (up to 3 months).
Reheat: Warm gently on the stove over medium-low heat, stirring and adding a splash of broth or milk.
Variations: Use leftover turkey or rotisserie chicken (add at the end), add sliced mushrooms with the vegetables, or use half-and-half instead of milk and cream.
Keyword chicken wild rice soup, creamy chicken wild rice soup, wild rice soup, winter soup