Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Chicken Wild Rice Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and comforting soup packed with shredded chicken, wild rice, and aromatic vegetables, simmered in a rich and creamy broth—perfect for chilly nights or cozy lunches.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

  • 1 cup wild rice blend (180g)
  • 5 tablespoons salted butter (70g)
  • 1 yellow onion, diced (125g)
  • 1 cup carrots, diced (130g, about 2 medium)
  • 1 cup celery, diced (115g, about 3 stalks)
  • 1 tablespoon garlic paste (18g)
  • 1/4 cup all-purpose flour (33g)
  • 1 teaspoon mustard powder
  • 2 teaspoons Herbes de Provence
  • 1 bay leaf
  • 2 teaspoons salt, plus more to taste
  • 1/2 teaspoon ground black pepper, plus more to taste
  • 6 cups chicken broth (or more as needed)
  • 1 1/4 pounds cooked and shredded chicken breasts (or meat from 1 rotisserie chicken)
  • 1 cup heavy cream (240mL)
  • 1 tablespoon fresh parsley, minced (for garnish)

Instructions

  1. Cook the wild rice blend according to package directions. Set aside.
  2. In a large heavy-bottomed pot, melt the butter over medium heat.
  3. Add diced onion, carrots, and celery. Sauté for 5 minutes, until onions and celery are translucent.
  4. Stir in garlic paste and cook for 1 minute, stirring constantly.
  5. Sprinkle flour and mustard powder over vegetables, stirring to coat evenly.
  6. Add Herbes de Provence, bay leaf, salt, and pepper. Cook for 2 minutes, stirring frequently.
  7. Pour in a bit of chicken broth to deglaze the pot, then add remaining broth and bring to a simmer.
  8. Simmer for 20 minutes to allow flavors to meld.
  9. Stir in cooked chicken, heavy cream, and prepared wild rice. Simmer for another 10 minutes.
  10. Discard bay leaf. Adjust seasoning to taste. Thin with extra broth if needed.
  11. Garnish with fresh parsley and serve hot.

Notes

  • Use rotisserie chicken for convenience and deeper flavor.
  • Substitute garlic paste with 3-4 minced garlic cloves if preferred.
  • Store leftovers in the fridge for up to 3 days; reheat gently to avoid curdling the cream.
  • Soup thickens as it sits—add more broth to reach desired consistency when reheating.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 410
  • Sugar: 5g
  • Sodium: 750mg
  • Fat: 24g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 26g
  • Cholesterol: 105mg

Find it online: https://iamstarved.com/creamy-chicken-wild-rice-soup/