Dinner Soup Chicken Comfort Food

Creamy Chicken and Wild Rice Soup

Hearty soup packed with vegetables, creamy broth, and flavorful herbs. Perfect for chilly evenings.

Prep Time 20m
Cook Time 50m
Total Time 70m
Yield 8 servings

Soup Base

  • Carrots (chopped) 2 cups
  • Celery (chopped) 1 cup
  • Large onions (sliced) 2
  • Butter (for sautéing) 2 tablespoons
  • Brown rice or wild rice blend 1/2 cup
  • Chicken stock (homemade bone broth preferred) 4 cups
  • Dried rosemary 1 teaspoon
  • Dried thyme 1 teaspoon
  • Celery seed 1 teaspoon
  • Bay leaves (optional) 2

Add-ins & Finish

  • Chicken breasts (cut into bite-sized cubes) 12 oz
  • Lemon zest 1 lemon
  • Lemon juice 3 tablespoons
  • Whole milk 1 cup
  • Whipping cream (or heavy cream) 2 cups

Thickener (Roux)

  • Unsalted butter (for roux) 1/4 cup
  • All-purpose flour (for roux) 1/4 cup
Dinner Soup Chicken Comfort Food

Creamy Chicken and Wild Rice Soup

Prep: 20m Cook: 50m Total: 70m Yield: 8 servings

Sauté & Simmer

1

In a large pot, cook carrot, celery, and onion in 2 tbsp melted butter over medium heat until tender.

2

Season with salt and pepper. Add wild rice, chicken stock, rosemary, thyme, celery seed, and bay leaves.

3

Raise heat slightly to allow soup to simmer, covered, for 20 minutes.

Add Chicken

4

Add chicken pieces and simmer for approximately 20 minutes more until chicken is cooked and rice is tender.

Finish & Thicken

5

Add lemon zest, lemon juice, whole milk, and cream. Season with more salt and pepper to taste.

6

In a separate small pot, melt 1/4 cup butter and whisk in 1/4 cup flour. Stir for a minute or two.

7

Add the flour and butter paste to the soup. Bring back to temperature and serve with fresh thyme.

Baker's Notes

  • • The longer the soup sits, the more the flavors develop.
  • • Be sure to zest the lemon lightly to avoid the bitter white pith.