Creamy Chicken and Wild Rice Soup

This creamy chicken and wild rice soup starts with buttery vegetables and a simple roux, then finishes with cooked chicken, seasoned wild rice, and a splash of cream. It's thick, cozy, and ready in about 45 minutes with no canned soup anywhere in sight!

Course Dinner, Lunch

Cuisine American

Keyword chicken and wild rice soup recipe, chicken wild rice soup, creamy chicken and rice soup, creamy chicken and wild rice soup, homemade chicken wild rice soup

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 462kcal

Author Blair Lonergan

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 small onion, diced (about 1 cup)
1 cup peeled and diced carrots (about 2 medium)
½ cup diced celery (about 1 large stalk)
2 garlic cloves, minced (about 2 teaspoons)
¼ cup all-purpose flour
½ teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon black pepper
4 cups chicken broth, plus 1 to 2 cups extra to thin the soup if necessary
4 cups cooked, diced chicken
3 to 4 cups cooked wild rice, prepared with the seasoning mix (such as a box of Ben's Original Long Grain & Wild Rice, or 2 microwaveable pouches of the Ready Rice version)
2 cups half-and-half or heavy cream, at room temperature

Instructions

In a large Dutch oven, heat the butter and olive oil over medium heat until the butter melts.
Add the onion, carrots, celery, and garlic. Saute until the onions are translucent, about 5 to 7 minutes.
Stir in the flour, thyme, salt, and pepper. Cook for 1 minute, stirring constantly.
Gradually add the broth, stirring constantly. Bring to a boil, then cook and stir for 2 minutes, or until slightly thickened.
Reduce the heat to low. Add the cooked chicken, cooked rice, and half-and-half or heavy cream. Stir over low heat just until warmed through. Do not boil.
Taste and season with additional salt and pepper if necessary. If the soup is thicker than you'd like, stir in extra broth until it reaches the desired consistency.

Video

Notes

Cook the rice ahead: Prepare it according to the package directions, seasoning packet included, before you start the soup. The microwaveable version is a great shortcut!
Use half-and-half or heavy cream. Milk is too thin here and is more likely to separate.
Bring the dairy to room temperature. Cold cream hitting hot soup is the most common cause of curdling.
Never boil after the cream goes in. Warm the soup through over low heat and stop there.
Any cooked chicken works: Rotisserie, leftover roast chicken, poached breasts, or slow cooker shredded chicken.
Thin it to taste: The soup is thick. Add an extra cup or two of broth a splash at a time until it's where you want it.
Season at the end: Broths vary in saltiness, so taste before you add more.
It thickens overnight. Reheat gently over low heat with a splash of broth stirred in.
Garnish with fresh herbs: Parsley or thyme adds color and a bright finish.

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