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Creamy Chicken and Wild Rice Soup – The Ultimate Cozy Comfort Food Recipe

Creamy Chicken and Wild Rice Soup

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A rich and comforting creamy chicken and wild rice soup made with tender shredded chicken, hearty wild rice, fresh vegetables, and a velvety homemade broth. Perfect for cozy family dinners, chilly evenings, and easy meal prep.

Ingredients

Scale

1 lb boneless, skinless chicken breasts or thighs

1 cup uncooked wild rice blend

2 tbsp unsalted butter

1 tbsp olive oil

1 medium yellow onion, diced

3 medium carrots, peeled and diced

3 celery stalks, diced

4 garlic cloves, minced

6 cups low-sodium chicken broth

1 tsp dried thyme

1/2 tsp dried rosemary

1 bay leaf

1 tsp kosher salt, or to taste

1/2 tsp black pepper

3 tbsp unsalted butter, for creamy broth

1/4 cup all-purpose flour

1 cup whole milk

1 cup heavy cream

2 tbsp fresh parsley, chopped (optional)

Instructions

1. Sauté onion, carrots, and celery in butter and olive oil for 5–7 minutes.

2. Add garlic and cook for 30 seconds.

3. Add chicken, broth, herbs, bay leaf, salt, and pepper.

4. Stir in wild rice and simmer for 40–50 minutes until tender.

5. Remove chicken, shred it, and discard bay leaf.

6. Melt remaining butter in a saucepan and whisk in flour.

7. Gradually whisk in milk until thickened, then stir in cream.

8. Add creamy mixture and shredded chicken to the soup.

9. Simmer gently for 5 minutes and adjust seasoning.

10. Garnish with parsley and serve warm.

Notes

Use rotisserie chicken for a quicker version.

Add mushrooms or spinach for extra vegetables.

Adjust thickness with additional chicken broth.

Store leftovers in the refrigerator for 3–4 days.

Freeze the soup base without dairy for up to 3 months for best quality.

Reheat gently and add milk or broth if needed.

Chicken should reach an internal temperature of 165°F.

Wild rice cooking times may vary by brand.