Creamy Chicken and Wild Rice Soup
Tender chicken, wild rice blend, carrots, and celery simmer in a herby broth, then get a splash of cream for a cozy one-pot dinner.
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 medium onion diced
- 2 large carrots diced
- 2 stalks stalks diced
- 2 cloves garlic minced
- 2 Tbsp all-purpose flour
- 6 cups chicken broth plus 1–2 cups more as needed
- 1 1/2 cups uncooked wild rice blend not instant rice
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 2 cups cooked chicken shredded or diced
- 1/2 cup heavy cream or half-and-half, optional
- - Chopped fresh parsley optional, for garnish
Instructions
- Heat the olive oil and butter in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and cook for 30–60 seconds. Sprinkle the flour over the vegetables and stir for 1–2 minutes.
- Slowly add about 1 cup of broth, stirring and scraping the bottom of the pot until smooth. Pour in the remaining 5 cups. Add the uncooked rice blend, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce to a gentle simmer and cover. Cook for 30–45 minutes, stirring occasionally, until the rice is tender. Follow your rice package’s timing. Add more broth, about ½ cup at a time, if the soup becomes too thick.
- Stir in the cooked chicken and simmer uncovered for about 5 minutes, until heated through. Lower the heat and stir in the cream or half-and-half, if using. Warm gently, taste, and adjust the seasoning. Serve with parsley if desired.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Recipe notes: Rice blends vary in cooking time. Keep extra broth for the pot and for reheating leftovers. The cream is optional.
How to Store and Reheat
Divide leftovers into shallow containers and refrigerate promptly. Keep them refrigerated for up to 3–4 days. When reheating, add chicken broth as needed because the rice will continue to soak it up. You can freeze portions for 2–3 months for best quality, preferably before adding the cream.What to Serve With It
Honestly, a bowl this hearty needs very little else. I’d put some cheesy garlic pull-apart bread on the table for dipping. If you’re in the mood for another chicken comfort-food dinner later in the week, try my classic chicken and dumplings. If you make this chicken and wild rice soup, let me know whether you went with cream or kept it brothier. I love hearing how you make these recipes your own!Nutrition
Serving: 1servingCalories: 368kcalCarbohydrates: 38gProtein: 20gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 67mgSodium: 1142mgPotassium: 452mgFiber: 4gSugar: 5gVitamin A: 4397IUVitamin C: 3mgCalcium: 54mgIron: 2mg
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