Creamy Chicken Wild Rice Soup (Print Version)

Velvety chicken and wild rice soup with savory vegetables and rich broth—wholesome, cozy flavor in every ladle.

# What You’ll Need:

→ Base

01 - 2 tablespoons unsalted butter
02 - 1 medium onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 garlic cloves, minced

→ Soup

06 - 120 grams uncooked wild rice blend
07 - 950 milliliters chicken broth
08 - 300 grams cooked, shredded chicken breast or thigh
09 - 240 milliliters heavy cream
10 - 15 grams fresh parsley, chopped
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

# How to Make It:

01 - Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables are softened.
02 - Stir in the minced garlic and cook for 1 minute, until aromatic.
03 - Incorporate the wild rice blend and pour in the chicken broth. Bring to a boil, reduce the heat to low, cover, and simmer for 40 to 45 minutes or until the rice is tender.
04 - Stir in the shredded chicken and heavy cream. Heat gently until warmed through, ensuring the mixture does not boil.
05 - Season to taste with salt and black pepper. Garnish with chopped fresh parsley before serving.

# Additional Tips::

01 -
  • Simple ingredients you probably already have in your pantry
  • Perfect for prepping ahead and freezing for busy nights
  • Thick rich and satisfying with countless variations possible
  • Feeds a crowd and doubles easily for meal trains or gatherings
02 -
  • Wild rice is full of fiber and minerals making this soup both filling and nutritious
  • The soup thickens even more after chilling and is ideal for leftovers
  • Flexible for dairy free or gluten free lifestyles with easy swaps
03 -
  • Always rinse your wild rice before cooking to remove dust and unlock the freshest flavor
  • Simmer on low so the cream does not curdle and stir often for silky results
  • Use leftover rotisserie chicken to save time and add rich roasted flavor
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