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Creamy Chicken Wild Rice Soup

A bowl of creamy chicken wild rice soup, garnished with fresh parsley. Contains chicken, carrots, and wild rice.
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A comforting and creamy chicken wild rice soup, perfect for cold weather. This recipe is easy to make on the stovetop and can be prepared ahead for meal planning.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup chopped yellow onion (about 1 medium)
  • 1 cup chopped carrots (about 2 medium)
  • 1 cup chopped celery (about 2 ribs)
  • 2 cloves garlic, minced
  • 8 ounces sliced cremini mushrooms
  • 6 cups low-sodium chicken broth
  • 1 cup uncooked wild rice blend
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1/2 cup heavy cream or half-and-half
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
  2. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
  3. Add minced garlic and mushrooms to the pot. Cook for another 3-5 minutes, until mushrooms are tender and lightly browned.
  4. Return the browned chicken to the pot. Add chicken broth, wild rice blend, thyme, and rosemary. Season with salt and pepper.
  5. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the wild rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
  6. Once the rice is cooked, stir in the heavy cream or half-and-half. Heat gently for a few minutes until the soup is heated through, but do not boil.
  7. Taste and adjust seasoning as needed.
  8. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • For a thicker soup, you can mash some of the cooked rice against the side of the pot before adding the cream.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop.
  • You can substitute pre-cooked chicken for raw chicken to save time.
  • For a gluten-free option, ensure your wild rice blend and chicken broth are certified gluten-free.
  • This soup is a great option for meal planning, similar to the convenience offered by some meal delivery services.

Nutrition

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

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