Creamy Chicken and Wild Rice Soup Recipe
This creamy chicken and wild rice soup is a cozy one-pot meal packed with tender chicken, hearty wild rice, and vegetables in a rich, comforting broth. It simmers gently on the stovetop until the rice is tender, making it perfect for a warming lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
Vegetables and Roux
- ½ medium yellow onion, diced (about ½ cup)
- 2 celery stalks, diced (about ⅔ cup)
- 1 medium carrot, peeled and diced (about 1 cup)
- 2 cloves garlic, minced, or ½ teaspoon garlic powder
- ¼ cup salted butter (4 tablespoons)
- ¼ cup all-purpose flour
Soup
- 4 cups chicken broth, preferably low sodium
- 1 cup heavy cream or half-and-half
- 1 cup wild rice
Instructions
- Brown the chicken. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken, ½ teaspoon of the salt, and the black pepper. Cook for 5–7 minutes, until lightly golden and no longer pink in the center. Transfer the chicken to a plate and set aside.
- Soften the vegetables. Add the onion, celery, and carrot to the pot. Cook for 6–8 minutes, stirring frequently and scraping up browned bits from the bottom, until the vegetables soften and the onion turns translucent. Stir in the garlic and cook for about 30 seconds.
- Make the roux. Reduce the heat to medium and add the butter. Stir until melted, then add the flour and stir to coat the vegetables. Cook for 1 minute to remove the raw flour taste.
- Add the soup ingredients. Return the chicken to the pot. Stir in the chicken broth, cream, and wild rice. Bring the liquid to a gentle boil over medium heat, which should take about 6–8 minutes. Avoid using high heat so the dairy does not split.
- Simmer until tender. Cover the pot, reduce the heat to medium-low, and maintain a gentle simmer for 30–45 minutes, or until the wild rice is tender and its grains have split. Taste and adjust the seasoning with the remaining salt as needed, then serve.
Notes
- Use low-sodium chicken broth so you can better control the soup’s saltiness.
- Half-and-half can be used instead of heavy cream for a lighter, less rich soup.
- Keep the soup at a gentle simmer after adding the cream; boiling it vigorously may cause the dairy to split.
- Wild rice is ready when the grains have split and are tender but still pleasantly chewy. Cooking time can vary by rice type.
- The soup will thicken as it sits. Stir in a little extra broth when reheating if needed.
