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4.7 from 279 votes

Chicken and Wild Rice Soup

Packed with shredded chicken, vegetables, herbs, and nutty wild rice, this creamy chicken and wild rice soup is everything you need to warm you up on a chilly day.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Course: Soup

Ingredients

  • ½ cup unsalted butter
  • 4 large carrots peeled and diced
  • 2-3 celery stalks diced
  • 1 medium yellow onion diced
  • 2-3 cloves garlic minced
  • 1 ½ cups wild rice well rinsed and drained
  • ⅓ cup all-purpose flour
  • 8 cups chicken stock 2 quarts
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • 1 rotisserie chicken shredded (about 3-4 cups shredded chicken)
  • 2 cups heavy cream
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. In a large dutch oven, melt the butter over low heat. Once the butter has melted, add the carrots, celery, and onion. Season with a pinch of salt and a few grinds of pepper and cook over medium heat until the vegetables begin to soften, about 5 minutes.
  2. Add the garlic, wild rice, and the flour. Stir to combine and cook for 1-2 minutes to lightly toast the rice and cook the flour.
  3. Slowly add the chicken stock, stirring constantly. Add the herbs and bring to a simmer. Cover and simmer for 40-45 minutes, until the rice is very nearly cooked through. 
  4. Stir in the shredded chicken and the heavy cream; continue cooking until the chicken is warmed through and the rice is tender, another 5-10 minutes.
  5. Season with salt and pepper to taste before serving. 

Notes

  • If you prefer a thinner soup, add an extra 1-2 cups of chicken stock or water after adding the cream to get to your desired consistency.