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Chicken and Wild Rice Soup

Creamy chicken and wild rice soup recipe in a rustic homemade bowl.
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A comforting and hearty one-pot meal featuring tender chicken, nutty wild rice, and vegetables in a creamy, savory broth. This soup is a complete, balanced dinner that's perfect for chilly days and easy enough for a weeknight.

Ingredients

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  • 1 tablespoon olive oil or butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup uncooked wild rice blend
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 cup half-and-half or whole milk
  • 1 cup frozen peas (optional)
  • Kosher salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large Dutch oven or pot, heat oil over medium heat. Add onion, carrots, and celery. Cook for 8-10 minutes until softened.
  2. Stir in garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  3. Sprinkle flour over vegetables. Stir constantly for 2 minutes to cook the flour.
  4. Slowly whisk in the chicken broth. Bring to a gentle simmer.
  5. Stir in the wild rice. Nestle the chicken into the broth. Reduce heat to low, cover, and simmer for 40-45 minutes.
  6. Remove chicken to a board and shred with two forks. Return shredded chicken to the pot.
  7. Stir in the half-and-half and frozen peas (if using). Heat through for 5-10 minutes without boiling. Season with salt and pepper.
  8. Ladle into bowls and garnish with fresh parsley.

Notes

For a shortcut, use 3 cups shredded rotisserie chicken added in the last 10 minutes. For a dairy-free version, substitute full-fat canned coconut milk for the half-and-half. The soup will thicken as it sits.

Nutrition

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