Creamy chicken and wild rice soup is a vegetable, bone broth, and herb-filled meal. It’s the perfect soup for simmering on these chilly evenings.
Creamy Chicken And Wild Rice Soup
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 10 Minutes
- 2 tbsp butter
- 2 cups carrot, chopped
- 1 cup celery, chopped
- 2 cups leek (white parts) (or two large onions), sliced
- Salt and pepper
- 1⁄2 cup wild rice
- 4 cups chicken stock (preferably home made)
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp celery seed
- 2 bay leaves (optional)
- 2 chicken breasts (about 12 oz) cut into small cubes if vegan you can replace with veggie broth)
- Zest of one lemon
- 3 tbsp lemon juice
- 1 cup milk of choice
- 2 cups whipping cream or light cream
- To Thicken:
- 1⁄4 cup butter
- 1⁄4 cup flour
1. In a large pot, cook carrot, celery, and leek in the melted butter over medium heat until the vegetables are tender. you can also make it in the slow cooker as well.
Season with salt and pepper. Add the wild rice, chicken stock, rosemary, thyme, celery seed, and bay leaves.
Raise the heat slightly to allow soup to simmer, covered, for 20 minutes.
Add chicken pieces, simmer for approximately 20 minutes more until chicken is cooked and rice is tender.
To finish the soup, add zest of one lemon and lemon juice, whole milk, and cream. Season with more salt and pepper to taste.
To thicken the soup, melt 1⁄4 cup of butter in a separate small pot and whisk 1⁄4 cup of flour into it and stir for a minute or two.
Add this flour and butter paste to the soup to thicken. Repeat if you like your soup extra thick.
Bring the soup back up to temperature and serve with fresh thyme sprinkled on top.
I highly recommend using homemade bone broth for superior flavor and nutrition. You can use homemade or store-bought broth.
The longer the soup sits, the more the flavors develop, so if you’re able to make it earlier in the day and have it sit for several hours in the fridge before reheating it, the lemon flavors really come out best.
There’s so much flavor packed into this rich, creamy chicken and wild rice soup. It is so filling, but I highly recommend serving it with a side of sourdough bread. Nothing beats dipping warm sourdough bread, smothered with butter, into your hot soup. Nothing.
How To Store Chicken and Rice Soup:
Place in an air-tight container in the fridge for up to two days.
Unfortunately, this soup doesn’t freeze well due to it containing cream and rice. The cream may curdle and the rice can get mushy.
It is a seriously delicious meal, so you will want to print the recipe off to make it over and over again.
If you tried this recipe let me know!
Maria J 💜 – The Naturally Blooming
If you’d like more homemade Ideas check out my other recipes and be sure to subscribe to my free newsletter for latest recipes sent straight to your inbox 📨