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Best Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup Recipe

Author: Olivia Ross
A hearty, creamy chicken and wild rice soup made with tender vegetables, real cream, and flavorful herbs. Perfect for cold nights or cozy family dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 5 servings
Calories 540 kcal

Ingredients
  

  • ¾ cup uncooked wild rice blend
  • 1 cup chopped yellow onion 1 small onion
  • 1 cup diced carrots 2 medium carrots
  • 1 cup diced celery 3 ribs
  • 7 tablespoon butter divided
  • 1.5 teaspoon minced garlic 1 large clove
  • 4.5 cups low-sodium chicken broth
  • ¼ teaspoon dried thyme or 1 teaspoon fresh, minced
  • ¼ teaspoon dried marjoram or 1 teaspoon fresh, minced
  • ¼ teaspoon dried sage or 1 teaspoon fresh, minced
  • ¼ teaspoon dried rosemary or 1 teaspoon fresh, minced
  • 1 lb boneless skinless chicken breast halves
  • ½ cup all-purpose flour
  • 1.5 cups milk
  • ½ cup heavy cream
  • 1 teaspoon lemon zest

Instructions
 

  • Cook the wild rice blend according to the package instructions. Set aside once cooked.
  • In a large pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 4 minutes until softened. Add garlic and cook for 30 seconds more.
  • Pour in the chicken broth. Stir in thyme, marjoram, sage, and rosemary. Season lightly with salt and pepper.
  • Add the chicken breasts. Bring the mixture to a gentle boil, then reduce to a low simmer and cover. Cook for 12–16 minutes until chicken is done.
  • Remove the chicken from the pot and let it rest for 5 minutes. Then shred into bite-sized pieces.
  • In a separate saucepan, melt the remaining 6 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1.5 minutes to make a smooth paste.
  • Gradually whisk in the milk followed by the cream. Stir continuously until thickened into a silky béchamel sauce.
  • Pour the béchamel sauce into the soup pot. Add the shredded chicken, cooked rice, and lemon zest. Stir until well combined and heated through.

Notes

  • Letting the rice cook separately keeps the soup from becoming starchy.
  • Cooking the flour and butter thoroughly before adding the milk is the secret to a velvety base.
  • Adjust seasoning and lemon zest to your taste preference.
  • You can use leftover chicken to save time—just add it at the end to keep it tender.

Nutrition

Calories: 540kcalCarbohydrates: 38gProtein: 31gFat: 29gSaturated Fat: 17gCholesterol: 139mgSodium: 787mgPotassium: 932mgFiber: 4gSugar: 7gVitamin A: 5314IUVitamin C: 6mgCalcium: 152mgIron: 2mg
Keyword Chicken and Wild Rice Soup Recipe
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