This healthy creamy chicken and wild rice soup is not only delicious, but it’s also a classic comfort food soup that can be enjoyed any time of year! The ingredients are simple, readily available, and you can put them together in a jiff!
Creamy chicken wild rice soup ingredients 
Mirepoix Creamy chicken wild rice soup
What goes into creamy chicken and wild rice soup?
- OIive oil and butter: Extra virgin olive oil and salted butter will give the maximum flavor to the soup.
- Mirepoix: Mirepoix dates back to 18th century France and is a classic French cooking technique where diced onions, carrots, and celery are cooked low and slow in butter or oil to avoid browning. It’s the beautiful aromatic beginnings of many memorable soups, sauces, stews, and slow-cooked braises. Typically, mirepoix has double the amount of onion to carrots and celery.
- Chicken: One large chicken breast is all you need. Which chicken to buy? I look for organic, air-chilled, antibiotic-free, free-range chickens. Here’s a great article from Bon Appetit that breaks down all of the most common chicken packaging terms.
- Chicken broth: Whether you use canned, boxed, or homemade chicken broth, this soup will be delicious!
- Wild Rice: A wild rice blend is your best bet! I like Lundberg Wild Blend Rice because it’s gluten-free and sustainably grown. It’s a beautiful blend of long-grain brown rice, sweet brown rice, wild rice, red rice, and black rice and it’s got just the right amount of chew to it.
- Herbs: Italian parsley, thyme, and dill all play together perfectly and are essential elements of this soup.
- Cream: There are just three tablespoons of cream in this recipe and any cream will work great. I like to use whipping cream since it’s the creamiest!
- Make it dairy-free: This soup is also fabulous when made dairy-free. Just swap the butter for olive oil and omit the cream. It’s still very creamy and scrumptious without it.
“When I was about five years old when I was eating soup in our kitchen, and as I was lifting the spoon towards my mouth, it bent and broke in half.” Uri Geller
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Creamy Chicken and Wild Rice Soup
- Prep Time: 50 minutes (rice cooking + veggie prep time)
- Cook Time: 35 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4–6 servings 1x
- Category: Soups
- Method: Stove Top
- Cuisine: American
Description
This creamy chicken and wild rice soup is so comforting and warm. It’s like getting a big hug from the inside!
Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups onions, diced medium
- 1 cup carrots, diced or sliced medium
- 1 cup celery, diced medium
- 1 large boneless, skinless, chicken breast, diced medium or large
- 1/3 cup gluten-free flour (I use Bob’s Red Mill 1 to 1)
- 4 cups chicken broth or stock
- 2 tablespoons Italian parsley, chopped
- 2 teaspoons, thyme, chopped
- 1 teaspoon dill, chopped
- 2 cups wild rice blend, cooked
- 3 tablespoons whipping cream
- kosher salt, to taste
- cracked black pepper, to taste
Garnish with additional fresh chopped parsley, thyme, and dill.
Instructions
- Cook the rice per the package instructions and set aside.
- In a soup pot or Dutch oven, on medium heat, sweat the onions, carrots, and celery in olive oil and butter for 10 minutes. Keep it low and slow and stir often.
- Gently fold in the chicken, flour, and herbs and cook for one minute then add the broth. Stir, scraping up any bits that may have stuck to the bottom. Bring to a rolling simmer, then turn down to a low simmer. Cook 25 minutes, stirring occasionally.
- Stir in whipping cream and adjust the seasonings with salt and pepper.
- Gently fold in rice.
- Garnish with fresh herbs.
Keywords: creamy chicken and wild rice soup
Pro Tips:
- Get your rice going first. Wild rice blends take anywhere from 45-60 minutes. This will give you ample time to mise en place the remaining ingredients.
- Keep a close eye on the soup making sure to stir occasionally. It’s creamy so it can stick to the bottom of the pot if you’re not careful.
- Chop a little more herbs than you need then blend them together for a delicious garnish!
