Description
This Creamy Chicken Wild Rice Soup is a hearty, comforting dish made with tender chicken, nutty wild rice, fresh vegetables, and a velvety cream base. Perfect for cozy nights or family dinners, it’s rich in flavor and balanced with aromatic herbs and a touch of lemon zest for freshness.
Ingredients
Scale
- 3/4 cup uncooked wild rice blend
- 1 cup chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 7 tablespoons butter, divided
- 1 large garlic clove, minced
- 4 1/2 cups low-sodium chicken broth
- 1/4 teaspoon each dried thyme, marjoram, sage, and rosemary
- Salt and ground black pepper to taste
- 1 pound boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 teaspoon lemon zest
Instructions
- Cook the wild rice according to the package directions.
- Halfway through rice cooking, melt 1 tablespoon butter in a large pot over medium heat. Add onion, carrots, and celery; sauté for 4 minutes. Add garlic and sauté for another 30 seconds.
- Pour in the chicken broth and stir in thyme, marjoram, sage, rosemary, salt, and pepper. Increase heat to medium-high, add the chicken, and bring to a simmer.
- Cover and cook on medium-low heat for 12–16 minutes until the chicken is cooked through. Remove chicken and set aside to cool slightly, then shred into small pieces.
- In a separate saucepan, melt the remaining 6 tablespoons of butter over medium heat. Whisk in flour and cook for 1 1/2 minutes, stirring constantly.
- Gradually pour in milk while whisking, then add heavy cream. Continue stirring until the mixture thickens into a smooth sauce.
- Combine the creamy mixture with the soup pot, add shredded chicken, cooked rice, and lemon zest. Stir well to blend flavors.
- Remove from heat, let cool slightly, and serve warm with optional fresh herbs or bread on the side.
Notes
- Use Lundberg Wild Blend Rice for best flavor and texture.
- For a gluten-free version, replace flour with one-third the amount of cornstarch mixed with milk.
- Avoid boiling after adding dairy to prevent curdling.
- Refrigerate leftovers for up to 3 days; reheat gently over low heat.
- Do not freeze, as dairy can separate when thawed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 7g
- Sodium: 787mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 139mg
Keywords: Creamy Chicken Wild Rice Soup, chicken soup, creamy soup, wild rice, comfort food, homemade soup recipe, hearty dinner, easy chicken soup