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Bowl of creamy chicken and wild rice soup with shredded chicken and carrots in a creamy broth

Creamy Chicken & Wild Rice Soup

A cozy and creamy Chicken and Wild Rice Soup made with the 7 Step Soup Method, simple to follow and perfect for chilly days.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American

Ingredients
  

  • 2 tbsp olive oil
  • 1½ cup onion (diced)
  • 1 cup celery (diced)
  • 1 cup carrot (diced)
  • 2-3 cloves garlic (minced)
  • 1 cup uncooked wild rice blend
  • 6 cups chicken broth
  • 3 cups cooked chicken (shredded or chopped)
  • salt & pepper (to taste)
  • dried or fresh thyme
  • 1 bay leaf (optional)
  • 1 cup whole milk, half-and-half, or cream
  • 1 tbsp cornstarch (for thickening)
  • fresh parsley (chopped, for garnish)

Instructions
 

Fat

  • Warm the olive oil in a large Dutch oven or stock pot over medium heat.

Flavor Base

  • Add the onion, carrots, celery, and garlic. Cook until the veggies soften and smell fragrant, about 5 minutes.

Mix-Ins (Part 1)

  • Stir in the wild rice and let it toast gently for a minute.

Liquid Base

  • Pour in the chicken broth. Scrape the bottom of the pot to lift any browned bits. Add the bay leaf and thyme. Bring to a steady simmer.

Protein and Mix Ins (Part 2)

  • Stir in the cooked chicken. Simmer until the rice is tender. This usually takes about 35 to 45 minutes depending on the rice blend.

Spices

  • Season with salt and black pepper. Add more thyme if desired. Taste and adjust as the soup cooks.

Finishes

  • Lower the heat. Stir the cornstarch with a few tablespoons of hot broth in a small bowl, then pour the slurry back into the soup. Add the milk or half and half. Warm gently without boiling. Garnish with fresh parsley before serving.

Notes

  • Rice: Wild rice takes longer than white rice, so be patient. If your soup thickens too much as it sits, add a splash of broth.
  • Thickening: The cornstarch slurry gives you the classic creamy consistency. For a natural option, mash some of the cooked rice or veggies right in the pot.
  • Chicken: Rotisserie chicken works well here. You can also use leftover roasted chicken or cooked chicken breasts.
  • Vegetable Swaps: You can add mushrooms, spinach, or peas if you like a heartier bowl.
  • Storage: Wild rice continues to absorb liquid, so the soup will thicken in the fridge. Add broth when reheating. Keeps for up to 4 days.
  • Freezing: Freeze without dairy for best texture. Add fresh milk or cream after reheating.
Keyword chicken soup