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–+ servings
Ultra close-up macro of creamy chicken and wild rice soup with spoon
Jennifer Lewis

Cozy Creamy Chicken and Wild Rice Soup

A deeply comforting autumn soup featuring tender shredded chicken breast, nutty wild rice, aromatic mirepoix veggies, and fresh herbs simmered in a rich, velvety cream broth. The ultimate bowl of warm comfort for chilly fall and winter evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soup / Weeknight Dinner
Cuisine: American / Autumn Comfort
Calories: 420
Ingredients Method Nutrition

Ingredients
  

For the Soup Base & Aromatics
  • 3 tbsp unsalted butter divided
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion finely diced
  • 3 medium carrots peeled and sliced into 1/4-inch rounds
  • 3 stalks celery diced
  • 4 cloves garlic minced finely
  • 1/3 cup all-purpose flour for creating the velvety roux base
For the Simmer & Grains
  • 6 cups low-sodium chicken bone broth or rich homemade chicken stock
  • 1 cup long-grain and wild rice blend rinsed (such as Lundberg or Uncle Ben’s original blend without seasoning packet)
  • 3 cups cooked chicken breast shredded or diced (poached chicken or roasted chicken)
  • 1 tbsp fresh thyme leaves or 1 tsp dried thyme
  • 1 tsp fresh rosemary minced finely
  • 1 bay leaf dried bay leaf
For the Creamy Finish & Seasoning
  • 1 cup heavy whipping cream or half-and-half for a lighter finish
  • 1 tsp fine sea salt plus more to taste
  • 1/2 tsp black pepper freshly cracked
  • 2 tbsp fresh flat-leaf parsley chopped for garnish

Method
 

Sauté Mirepoix & Build the Roux
  1. In a large heavy-bottomed Dutch oven or stockpot, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat.
  2. Add the diced onion, sliced carrots, and celery. Sauté for 6 to 8 minutes until the vegetables soften and onions become translucent.
  3. Stir in the minced garlic, fresh thyme, and rosemary; cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir continuously for 1 to 2 minutes to cook out the raw flour taste.
Simmer Broth, Rice & Herbs
  1. Slowly pour in the chicken bone broth while whisking vigorously to incorporate the roux and prevent lumps. Bring the liquid to a gentle boil.
  2. Add the rinsed wild rice blend and the bay leaf. Reduce heat to low, cover tightly with the lid, and simmer gently for 30 to 35 minutes, stirring occasionally, until the wild rice grains puff open and turn tender yet chewy.
Add Chicken, Cream & Finish
  1. Remove and discard the bay leaf. Stir in the shredded cooked chicken and remaining 1 tablespoon of butter.
  2. Pour in the heavy whipping cream, sea salt, and freshly cracked black pepper. Simmer uncovered on low heat for 5 minutes until heated through and velvety.
  3. Ladle into warm ceramic bowls, garnish with fresh parsley and extra thyme, and serve with warm crusty sourdough bread!

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 36gProtein: 32gFat: 16gSaturated Fat: 9gCholesterol: 95mgSodium: 580mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 2100IUVitamin C: 8mgCalcium: 85mgIron: 2.4mg

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