Creamy Chicken and Wild Rice Soup: Your Ultimate Cozy Winter Comfort Food

| Prep Time: 20 minutes | Cook Time: 45–55 minutes | Yield: 6–8 servings |

As the days grow shorter and the temperatures drop, there’s nothing quite as soul-satisfying as a warm bowl of soup. This Creamy Chicken and Wild Rice Soup is the epitome of winter comfort food. It’s hearty, incredibly flavorful, and beautifully rich, making it a perfect one-pot meal for chilly evenings.

Imagine tender pieces of chicken, earthy wild rice, and a medley of colorful vegetables, all swimming in a velvety, herb-infused cream broth. This isn’t just a meal; it’s an experience, bringing warmth and coziness to your kitchen. Forget the bland, watery versions; this homemade recipe creates a deeply satisfying, full-bodied soup that will quickly become a family favorite. It’s the perfect way to use up leftover cooked chicken or to transform humble ingredients into something truly special.

Why You’ll Love This Homemade Soup

• Ultimate Comfort: It’s a hug in a bowl, perfect for cold days or when you need a nourishing meal.
• One-Pot Convenience: Everything cooks in a single pot, minimizing cleanup.
• Hearty & Satisfying: The combination of chicken, wild rice, and vegetables makes it a complete and filling meal.
• Rich & Flavorful: A creamy broth infused with herbs and aromatics creates a luxurious taste.

What It Tastes Like

This soup is savory, earthy, and wonderfully creamy. The chicken is tender, and the wild rice adds a delightful chewiness and a subtle, nutty flavor. The carrots, celery, and onion contribute a foundational sweetness and aroma, while fresh herbs like thyme and parsley bring a bright, herbaceous note. The creamy base, thickened just right, coats every ingredient, making each spoonful a harmonious blend of textures and tastes.

Ingredients & Quantities

This recipe yields 6-8 generous servings, perfect for a family dinner with leftovers.

• 2 Tablespoons Unsalted Butter
• 1 cup Yellow Onion, finely chopped (about 1 medium onion)
• 1 cup Carrots, finely chopped (about 2 medium carrots)
• 1 cup Celery, finely chopped (about 2 stalks)
• 2 cloves Garlic, minced
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Dried Rosemary
• 1/4 cup All-Purpose Flour
• 6 cups Chicken Broth (low sodium recommended)
• 1 cup Uncooked Wild Rice Blend (check package for specific cook times; often 40-50 minutes)
• 2 cups Cooked Chicken, shredded or diced (from rotisserie chicken or boiled breasts)
• 1 cup Heavy Cream
• 1/2 cup Milk (whole milk or 2% works well)
• 1/2 teaspoon Salt (or to taste)
• 1/4 teaspoon Black Pepper (or to taste)
• 1/4 cup Fresh Parsley, chopped (for garnish)

Step-by-Step Instructions

1. Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the 1 cup chopped yellow onion, 1 cup chopped carrots, and 1 cup chopped celery. Sauté for 5-7 minutes, until the vegetables are softened. Stir in the 2 cloves minced garlic, 1 teaspoon dried thyme, and 1/2 teaspoon dried rosemary and cook for another 1 minute until fragrant.
2. Make Roux (Thickening Base): Sprinkle the 1/4 cup all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes, cooking the flour to remove its raw taste. This creates a roux, which will thicken our soup.
3. Add Broth & Rice: Gradually whisk in the 6 cups of chicken broth, ensuring no lumps form. Bring the mixture to a simmer, then add the 1 cup uncooked wild rice blend. Reduce heat to low, cover, and simmer for 40-50 minutes, or until the wild rice is tender (check your rice blend package for exact cooking times). Stir occasionally to prevent sticking.
4. Add Chicken & Cream: Once the wild rice is cooked, stir in the 2 cups cooked chicken, 1 cup heavy cream, and 1/2 cup milk. Heat through gently for 5-10 minutes, ensuring the soup doesn’t come to a rolling boil after adding the cream (it can curdle).
5. Season & Serve: Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste. Ladle the hot soup into bowls and garnish generously with 1/4 cup fresh chopped parsley. Serve immediately with crusty bread or crackers.

Storage & Freezing

• Fridge: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The rice will continue to absorb liquid, so you may need to add a splash of milk or broth when reheating.
• Freezing: Cream-based soups can sometimes separate when frozen and thawed, but this one generally holds up well. Allow the soup to cool completely, then transfer to freezer-safe containers, leaving about an inch of headspace. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, whisking to recombine and adding a splash of milk or broth if needed.

Frequently Asked Questions

Can I use uncooked chicken? Yes! You can add raw, diced chicken breast (about 1.5 lbs) to the pot with the broth and wild rice. It will cook through as the rice simmers. Adjust the quantity slightly as raw chicken reduces more than cooked.

What kind of wild rice should I use? A wild rice blend (often containing wild rice, brown rice, red rice, and basmati) is ideal as it cooks more evenly and has great texture. Pure wild rice can take longer to cook. Always check package directions.

Can I make this vegetarian? Yes, you can omit the chicken and use vegetable broth. Add extra vegetables like diced mushrooms, spinach, or cannellini beans for more bulk.

Conclusion

This Creamy Chicken and Wild Rice Soup is the perfect antidote to a cold winter’s day. It’s nourishing, deeply satisfying, and simple to make, proving that homemade comfort food is always the best. Enjoy this cozy, flavorful one pot chicken soup!

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