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–+ servings

Chicken Wild Rice Soup

A creamy, hearty, and flavorful chicken wild rice soup perfect for chilly evenings. Packed with tender chicken, perfectly cooked wild rice, and savory broth, this comfort meal is easy to make and satisfying!
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Main Course
Cuisine: American
Calories: 440
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 3/4 cup uncooked wild rice blend *Avoid instant rice for optimal texture.
  • 1 cup chopped yellow onion 1 small onion
  • 1 cup diced carrots 2 medium
  • 1 cup diced celery 3 ribs
  • 7 Tbsp butter diced, divided
  • 1 large clove garlic minced (1 1/2 tsp)
  • 4 1/2 cups low-sodium chicken broth
  • 1/4 tsp dried thyme or 1 tsp fresh, minced
  • 1/4 tsp marjoram dried or 1 tsp fresh, minced
  • 1/4 tsp sage dried or 1 tsp fresh, minced
  • 1/4 tsp rosemary dried or 1 tsp fresh, minced
  • Salt and ground black pepper to taste
  • 1 lb boneless skinless chicken breast halves
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 tsp lemon zest

Equipment

  • large pot
  • Cutting board
  • Knife
  • Saucepan
  • Whisk

Method
 

Prepare Rice
  1. Cook the wild rice blend according to package instructions.
Prepare Base
  1. Halfway through the rice cooking, melt 1 Tbsp butter in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 4 minutes. Add garlic and sauté for an additional 30 seconds.
Season and Simmer
  1. Add the chicken broth, thyme, marjoram, sage, and rosemary to the pot. Season with salt and black pepper to taste. Increase the heat to medium-high, add the chicken breasts, and bring the mixture to a boil. Cover the pot, reduce heat to medium-low, and simmer until the chicken is cooked through, about 12 to 16 minutes.
Shred Chicken
  1. Remove the chicken from the pot and transfer it to a cutting board. Let it cool for 5 minutes, then shred the chicken into bite-sized pieces. Keep the soup warm over low heat.
Make Roux
  1. In a separate saucepan, melt the remaining 6 Tbsp butter over medium heat. Gradually whisk in the flour and cook, whisking constantly for 1.5 minutes. Slowly pour in the milk while whisking vigorously, then stir in the heavy cream. Heat until the mixture thickens.
Combine
  1. Stir the creamy roux into the soup pot along with the shredded chicken, cooked rice, and lemon zest. Mix well, remove from heat, and let the soup cool slightly before serving.

Nutrition

Calories: 440kcalCarbohydrates: 27gProtein: 26gFat: 24gSaturated Fat: 13gCholesterol: 100mgSodium: 830mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 2500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Prepare rice ahead of time for easier assembly. This recipe can be customized with fresh herbs or gluten-free flour options. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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