Creamy Chicken and Wild Rice Soup

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Creamy Chicken and Wild Rice Soup

This creamy chicken and wild rice soup is the kind of delicious soup you’ll crave on a chilly day. It’s made with simple, wholesome ingredients—tender chicken, a wild rice blend, carrots, celery, and a silky creamy base that’s comforting without feeling heavy. With just a bit of prep and simmer time, you’ll have a cozy family favorite that’s perfect for busy weeknights or slow weekends during the winter months.

Prep Time15

Cook Time35

Course: Main Course, Soup

Cuisine: American

Servings:

Calories: 402kcal

Author: Olivia & Annie

Ingredients

3 tablespoons olive oil or butter
1 medium white onion, diced
2 large carrots, diced
3 ribs of celery, diced
1 tablespoon minced garlic
1 ½ teaspoons kosher salt (plus more to taste)
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon black pepper
⅓ cup flour (use 1:1 gluten-free flour if needed)
4 cups chicken broth
¾ cup wild rice or wild rice blend (uncooked)
1 ½ pounds boneless skinless chicken breast
2 cups whole milk (unsweetened almond or cashew milk for dairy-free)
¼-1/2 cup Optional: heavy cream (if you’d like additional creaminess)
½ lemon, juiced

Instructions

In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, until the vegetables are soft and fragrant. Stir in the garlic and cook for another 30 seconds.
Add the salt, thyme, rosemary, and black pepper. Stir well to coat the vegetables in the herbs and spices.
Sprinkle the flour over the vegetables and stir until everything is evenly coated. Let it cook for 1–2 minutes.
Slowly pour in the chicken broth, stirring to avoid lumps and making sure no flour settles on the bottom of the pot. Stir in the wild rice and nestle the chicken breasts into the broth. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25–35 minutes, or until the chicken is cooked through and the rice is tender.
Check the chicken around the 25-minute mark. If it reaches 165°F before the rice is tender, carefully remove it from the pot and set it aside to shred while the rice finishes cooking. If the chicken and rice finish at the same time, remove the chicken once the rice is tender and shred it at that point.
Return the shredded chicken to the pot and stir to combine before adding the milk (and optional cream). Simmer uncovered for another 5–10 minutes to warm through and thicken slightly.
Squeeze in the lemon juice and give the soup a final taste. Adjust seasoning as needed with more salt and pepper.

Notes

Save time/prep ahead:
- Dice the vegetables ahead of time and store them in an airtight container in the fridge for up to 2 days.
- Make the full wild rice soup recipe up to a day in advance—it tastes even better the next day as the flavors deepen.
- If you have cooked chicken or rotisserie chicken on hand, it’s a great way to cut down prep and cooking time.
- Use pre-cooked rice or frozen cooked rice to reduce overall cooking time.
- Freeze extra portions for easy reheating during the winter months when you need a comforting meal fast. See full freezer instructions in the FAQ section of the post.
To make this a wild rice soup gluten friendly option, replace the bit of flour in the flour mixture with a 1:1 gluten-free flour blend. For a dairy-free version, use unsweetened almond or cashew milk. It is not vegan or vegetarian.
The recipe can be found on My Fitness Pal by searching "BWB Creamy Chicken and Wild Rice Soup." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.

Nutrition