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Creamy Chicken and Wild Rice Soup

Close-up of a creamy, hearty rice soup filled with shredded chicken, bright orange carrots, and celery pieces.
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Make this creamy chicken and wild rice soup for a hearty, comforting meal. This easy recipe uses simple ingredients for a satisfying dinner.

Ingredients

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  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 8 ounces wild rice blend
  • 6 cups chicken broth
  • 2 cups cooked, shredded chicken
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour (optional, for thickening)

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Stir in the wild rice blend.
  4. Pour in the chicken broth. Add thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer for 35 to 45 minutes, or until the rice is tender.
  5. Stir in the shredded chicken and heat through for 5 minutes.
  6. If you prefer a thicker soup, whisk the flour with 1/2 cup of cold water in a small bowl until smooth. Slowly whisk this slurry into the simmering soup. Cook until the soup thickens slightly.
  7. Reduce heat to low. Stir in the heavy cream. Heat gently until warmed through; do not boil after adding cream.
  8. Taste and adjust seasonings as needed before serving.

Notes

  • For a gluten-free version, omit the flour or use a gluten-free thickener like cornstarch mixed with cold water.
  • You can substitute leftover turkey for the chicken to use up leftovers.
  • Serve this soup with crusty bread for dipping.

Nutrition

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