Creamy Chicken Wild Rice Soup

Name: Creamy Chicken Wild Rice Soup
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1½ tbsp Butter; 1 Onion; 2 Carrots; 3 Celery; 2 cloves Garlic; 1 tsp Thyme; 6⅓ cups Chicken Broth; 6½ oz Wild Rice; 1 tsp Salt; ½ tsp Black Pepper; 1¼ lb Chicken Breast; ¼ cup All-Purpose Flour; 1⅔ cups Milk

By Eatpace

Chicken, wild rice, carrots and celery simmer in a creamy broth. The soup cooks in one pot and reheats well for lunch the next day.

Total: 65 min; 10 prep · 55 cook
Serves: 4; Scale it below
Calories: 504; kcal per serving
Protein: 48g; per serving

Plan this dinner Jump to recipe

Creamy chicken and wild rice soup with diced carrots and celery in a bowl.

65 min

Method

7 steps 10 min prep · 55 min cook

Prep

Step 1. Melt Butter in a large pot over medium heat. Add Onion, Carrot and Celery and cook, stirring, until the onion softens, about 6 minutes.
Step 2. Stir in Garlic and Thyme until fragrant, about 1 minute.
Step 3. Add some of the Chicken Broth, the Wild Rice, Salt and Black Pepper. Bring to a boil, then cover and simmer over low heat until the rice is beginning to soften, about 35 minutes.
Step 4. Add the rest of the Chicken Broth and the Chicken Breast. Bring back to a simmer and cook uncovered until the chicken has no pink inside and the rice is tender, about 10 minutes.
Step 5. Meanwhile, whisk All-Purpose Flour with Milk in a bowl until smooth.

Cook

Step 6. Stir the milk mixture into the soup. Simmer gently, stirring, until the broth thickens slightly, about 3 minutes; taste and adjust the seasoning.

Finish & serve

Step 7. Ladle the soup into bowls and serve.

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Tips

Good to know

Wild rice cooking times vary, so simmer a little longer if the grains are still firm before adding the chicken.

Leftovers

Refrigerate leftovers for up to 3 days and add a splash of water when reheating if the rice has absorbed the broth.

Make ahead

Check that the chicken reaches 165°F in the center before cooling or serving the soup.

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