Creamy Chicken & Wild Rice Soup

Name: Creamy Chicken & Wild Rice Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 7 servings
Cuisine: American
Ingredients: 1½ lb Boneless skinless chicken thighs; 1½ tsp Kosher salt; ¾ tsp Black pepper; 2 tbsp Olive oil; 4 tbsp Unsalted butter; 1 medium Yellow onion, diced; 3 Carrots, diced; 3 ribs Celery ribs, diced; 8 oz Cremini mushrooms, sliced; 4 cloves Garlic, minced; ⅓ cup All-purpose flour; 6 cups Chicken broth; 1 cup Uncooked wild rice blend; 1 tsp Dried thyme; ½ tsp Dried rosemary; 1 Bay leaf; 1 cup Whole milk; 1 cup Heavy cream; 2 tbsp Chopped parsley; 1 tsp Lemon juice

Cozy creamy chicken and wild rice soup with mushrooms, carrots, celery, herbs and tender chicken in a rich broth.

Total

80 min

Servings

Level

Easy

Ingredients

1 lb Boneless skinless chicken thighs
1 tsp Kosher salt
¾ Black pepper
2 tbsp Olive oil
4 tbsp Unsalted butter
1 medium Yellow onion, diced
3 Carrots, diced
3 ribs Celery ribs, diced
8 oz Cremini mushrooms, sliced
4 cloves Garlic, minced
⅓ All-purpose flour
6 cups Chicken broth
1 cup Uncooked wild rice blend
1 tsp Dried thyme
½ Dried rosemary
1 Bay leaf
1 cup Whole milk
1 cup Heavy cream
2 tbsp Chopped parsley
1 tsp Lemon juice (optional)

Instructions

Season chicken thighs with kosher salt and black pepper.

Heat olive oil in a Dutch oven over medium-high heat.

Brown chicken approximately 3 minutes per side. Remove and set aside.

Add butter to the pot.

Add onion, carrots, celery, and mushrooms. Cook 7–8 minutes until softened.

7 min

Add garlic and cook 30 seconds until fragrant.

0 min

Sprinkle flour over the vegetables. Cook 1 minute, stirring.

1 min

Slowly stir in chicken broth, scraping any browned bits from the bottom.

Add wild rice blend, dried thyme, dried rosemary, bay leaf, and the browned chicken.

Bring to a gentle simmer.

Partially cover and cook 40–50 minutes, stirring occasionally. Primary endpoint: rice tender and chicken cooked through (165°F / 74°C).

40 min

Remove chicken and bay leaf. Shred the chicken into bite-size pieces.

Return shredded chicken to the soup.

Stir in whole milk and heavy cream.

Simmer gently 5–10 minutes. Do not aggressively boil or the cream may separate.

5 min

If the soup becomes too thick, add more chicken broth to reach desired consistency.

Finish with chopped parsley and optional lemon juice (recommended — it brightens the soup).

Adjust seasoning with salt and pepper to taste. Serve hot.

Nutrition per serving

450

Calories

32g

Protein

30g

Carbs

22g

Fat

Chef's Notes & Storage

Does wild rice need pre-cooking? No — this recipe cooks the wild rice directly in the soup broth. However, wild rice blends vary in cooking time, so check at 40 minutes. If the rice is still firm, continue simmering. Why did my soup get too thick? Wild rice continues to absorb liquid as it sits. If the soup is too thick after resting, simply add more chicken broth and reheat gently. Storage: Reheat gently because cream can separate under hard boiling. Refrigerate up to 4 days. The soup thickens as it sits — add broth when reheating.

Part of:Comfort Food