Creamy Chicken and Wild Rice soup is a hearty way to warm up in the winter. Tender veggies + diced chicken make this creamy rice soup delicious.
- 1 cup uncooked wild rice, rinsed
- 6 cups chicken broth
- 1 pound cooked chicken breast, chopped into cubes
- 1 C celery, diced (~3 stalks of celery)
- 1 C carrots, diced (~3 carrots)
- 1 C yellow onion, diced (~1 yellow onion)
- 1 tsp poultry seasoning
- 1/4 tsp thyme
- 1/4 tsp parsley
- 1/4 tsp onion powder
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup flour
- 2 cups whole milk
+ up to 1 cup additional milk or chicken broth
- 3/4 tsp salt*
- 1/2 tsp pepper*
- Cook the rice: In a large pot, add the chicken broth and rice. Let simmer for 25 minutes.
- In a separate pot, add the butter, chopped carrots, onions, and celery. Sauté on medium heat till veggies begin to soften. Season with poultry seasoning, thyme, and onion powder.
- Sprinkle vegetable mixture with flour and stir to create a roux; about 4 minutes. This will thicken the soup nicely.
- Slowly incorporate the milk. into the roux and stir constantly till thick.
- Add the creamy mixture to the pot with the cooked rice + chicken broth.
- Stir in the diced chicken breast. Let simmer for 15 minutes or till rice is tender.
- Season with salt + pepper, to taste.
*The salt + pepper measurements are approximations. Amount of salt depends on sodium level in chicken broth and butter. Taste and add in increments.
Let simmer till desired thickness is achieved. If too thin, be patient! Let it simmer with the lid off. If too thick, add WARM chicken broth or milk.
I have seen recipes that cook the chicken breast with the rice in the chicken broth— That will work too. Just make sure the chicken is cooked throughout. I had some already prepared chicken so that’s what I used.