Go Back
Bowl of creamy chicken and wild rice soup garnished with herbs.

Creamy Chicken and Wild Rice Soup

A comforting and creamy soup with chunks of chicken, wild rice, and fresh vegetables, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 cup wild rice blend (not instant)
  • 2 tablespoons butter
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 6 cups halal chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream or half-and-half

Method
 

Preparation
  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for about 5 to 7 minutes until the vegetables begin to soften.
  3. Stir in the minced garlic, dried thyme, rosemary, and black pepper. Cook for 1 minute.
  4. Pour in the chicken broth and add the wild rice blend. Stir well to combine.
  5. Place the raw chicken breasts into the liquid. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot.
  6. Let the soup simmer for 35 to 45 minutes.
  7. Carefully remove the chicken breasts, shred them, and return to the pot.
  8. Stir in the heavy cream and let the soup simmer for another 5 minutes.
  9. Taste and add salt as needed. Serve warm garnished with fresh parsley.

Notes

For variations, consider adding mushrooms or spinach for extra nutrition, or use chickpeas for a vegetarian-friendly version. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
QR Code linking back to recipe