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Creamy Chicken and Wild Rice Soup

A close-up of a white bowl filled with creamy chicken and wild rice soup, featuring shredded chicken and orange carrots.
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Make this hearty, creamy soup featuring tender chicken and nutty wild rice. It is a satisfying meal for cold weather.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 8 ounces sliced mushrooms (optional)
  • 1 cup uncooked wild rice blend
  • 6 cups chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes. Add mushrooms if using and cook for 3 more minutes.
  3. Stir in the wild rice blend, chicken broth, thyme, salt, and pepper. Bring the mixture to a boil.
  4. Reduce heat to low, cover, and simmer for 40 to 45 minutes, or until the rice is tender.
  5. Stir in the shredded chicken and cook until heated through, about 5 minutes.
  6. In a small bowl, whisk together the heavy cream and flour until smooth.
  7. Slowly stir the cream mixture into the soup. Cook, stirring constantly, until the soup thickens slightly. Do not let the soup boil after adding the cream.
  8. Serve hot.

Notes

  • You can substitute brown rice for wild rice, but adjust the cooking time according to the package directions.
  • For a quicker soup, use pre-cooked or leftover chicken.
  • This soup freezes well for later meals. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Nutrition

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