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Bowl of Silky Chicken and Wild Rice Soup topped with fresh herbs

Creamy Chicken and Wild Rice Soup

A comforting and nourishing soup perfect for chilly evenings, featuring tender chicken, aromatic vegetables, and a creamy broth.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Soup Base Ingredients
  • 3/4 cup uncooked wild rice blend providing an earthy, nutty finish
  • 1 cup chopped yellow onion adding sweetness and depth
  • 1 cup diced carrots delivering a hint of natural sweetness and vibrant color
  • 1 cup diced celery offering a refreshing crunch and aroma
  • 7 tablespoons butter, diced, divided for a rich, velvety broth
  • 1 large garlic clove, minced giving a bold, aromatic punch
  • 4 1/2 cups low-sodium chicken broth the heart of the soup
  • 1/4 teaspoon dried thyme adds layers of herbal flavor
  • 1/4 teaspoon dried marjoram adds layers of herbal flavor
  • 1/4 teaspoon dried sage adds layers of herbal flavor
  • 1/4 teaspoon dried rosemary adds layers of herbal flavor
  • 1 pound boneless skinless chicken breast halves the tender protein centerpiece
  • 1/2 cup all-purpose flour thickening the soup beautifully
  • 1 1/2 cups milk providing creaminess without being too heavy
  • 1/2 cup heavy cream enriching the flavor with a luxurious touch
  • 1 teaspoon lemon zest adding brightness and contrast
  • Salt and ground black pepper, to taste enhancing everything perfectly

Method
 

Preparation
  1. Start by cooking the wild rice blend according to the package directions. Ensure it’s fluffy and tender—the ideal base for the soup.
  2. In a separate large pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion, diced carrots, and celery, sautéing for about 4 minutes until they soften. Then, add the minced garlic and sauté for another 30 seconds to release its aromatic essence.
  3. Pour in the low-sodium chicken broth and add the thyme, marjoram, sage, and rosemary. Season with salt and black pepper to your liking. Turn the heat up to medium-high, add the chicken, and bring the entire mixture to a boil.
  4. Once boiling, cover the pot with a lid, reduce to medium-low heat, and allow to simmer. Cook until the chicken is done, approximately 12 to 16 minutes. If the chicken doesn’t fully immerse in broth, be sure to rotate it halfway through for even cooking.
  5. Remove the cooked chicken from the pot and set it aside on a cutting board. Let it cool for 5 minutes before shredding it into small, bite-sized pieces.
  6. In a medium saucepan, melt the remaining 6 tablespoons of butter over medium heat. Add the flour, cooking for about 1.5 minutes while whisking constantly to avoid lumps.
  7. Gradually whisk in the milk, followed by the heavy cream. Keep stirring until this mixture thickens into a creamy sauce.
  8. Add your creamy milk mixture back to the pot along with the shredded chicken, cooked wild rice, and lemon zest. Stir everything well to combine and remove the pot from heat.
  9. Allow the soup to cool slightly, then serve warm, either on its own or with a crusty bread on the side.

Notes

For added depth, consider searing the chicken before adding it to the broth. Fresh herbs can elevate this soup; feel free to adjust the dried herbs to your taste. If you enjoy a little heat, add a pinch of red pepper flakes while sautéing the vegetables.