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Creamy Chicken Wild Rice Soup

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A cozy, rich bowl that marries tender chicken with nutty wild rice and a silky broth, perfect for cold nights.

Ingredients

Scale
  • 1 cup wild rice blend (or 1/2 cup wild rice + 1/2 cup long-grain rice)
  • 1 lb cooked chicken, shredded (rotisserie or poached)
  • 2 tbsp butter or olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • 1 cup whole milk or half-and-half
  • 2 tbsp all-purpose flour (or 1 tbsp cornstarch for gluten-free)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Rinse the wild rice and cook it according to package directions until tender. Drain and set aside.
  2. In a large pot, heat butter or oil over medium heat. Add onion, carrot, and celery. Cook for 6–8 minutes until soft.
  3. Stir in garlic and thyme; cook for 30 seconds until fragrant.
  4. Sprinkle flour over the vegetables and stir for 1 minute to make a light roux.
  5. Gradually whisk in chicken broth, scraping up any browned bits. Add the bay leaf.
  6. Bring to a simmer and cook for 8–10 minutes to thicken slightly.
  7. Stir in cooked wild rice and shredded chicken. Warm through for 5 minutes.
  8. Reduce heat and stir in milk or half-and-half. Heat gently—do not boil.
  9. Taste and season with salt and pepper. Remove bay leaf. Garnish with parsley and serve.

Notes

For a creamy texture, blend 1–2 cups of the soup and stir back in for a silky finish.

Nutrition

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

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