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Creamy Chicken Wild Rice Soup

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This easy one-pot creamy chicken wild rice soup is pure comfort food, packed with tender chicken, earthy wild rice, and a rich, creamy broth. Perfect for chilly nights, family gatherings, or cozy weeknight dinners.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary (optional)
  • Salt and pepper, to taste
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 3/4 cup uncooked wild rice blend
  • 6 cups low-sodium chicken broth
  • 1/2 cup heavy cream (can swap for half-and-half or coconut cream)
  • 1/3 cup all-purpose flour (or cornstarch for gluten-free)
  • 1/2 cup milk (use dairy-free milk if needed)
  • 1/2 cup frozen peas (optional)
  • 1 tablespoon lemon juice
  • 1/4 cup shredded parmesan cheese (optional, for extra depth)
  • Fresh parsley or chives, chopped (for garnish)

Instructions

  1. Chop onions, carrots, and celery into even-sized pieces. Cube chicken into bite-sized chunks. Mince garlic.
  2. Heat butter and olive oil in a large heavy-bottomed pot over medium heat. Add onions, carrots, and celery. Sauté until veggies start to soften and onions turn translucent.
  3. Add garlic, thyme, parsley, and rosemary. Stir for another minute until fragrant.
  4. Add chicken pieces to the pot. Sprinkle with salt and pepper. Sauté until just starting to brown.
  5. Add wild rice and pour in chicken broth. Scrape up any browned bits from the bottom. Bring to a boil, then reduce heat to low.
  6. Cover and simmer gently for 35-40 minutes, until rice is tender and chicken is cooked through. Stir occasionally.
  7. In a separate bowl, whisk together flour and milk until smooth. Pour the mixture into the soup, stirring constantly to thicken the broth.
  8. Stir in heavy cream and frozen peas. Simmer for an additional 5 minutes.
  9. Squeeze in lemon juice. Taste and adjust salt, pepper, or herbs as needed. For extra creaminess, blend 1-2 cups of soup and stir back in.
  10. Ladle soup into bowls. Garnish with fresh parsley, chives, or parmesan cheese. Serve hot.

Notes

For gluten-free, use cornstarch or gluten-free flour. For dairy-free, substitute coconut milk and dairy-free milk. Chicken thighs stay juicier than breasts. If soup thickens after storing, add a splash of broth when reheating. Blend a portion for extra creaminess. Soup freezes well for up to 3 months.

Nutrition

Keywords: chicken soup, wild rice, creamy soup, comfort food, one pot, easy dinner, gluten-free option, dairy-free option, family meal, cozy recipe

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