5 from 108 votes
Creamy Chicken and Wild Rice Soup recipe
This Creamy Chicken and Wild Rice Soup combines tender diced chicken breast with a blend of wild rice, carrots, celery, onion, and garlic cooked in chicken stock and finished with a rich creamy broth thickened with cornstarch. The soup features a hearty texture from the rice and vegetables and a smooth, velvety finish from the cream that rounds out the flavors gently seasoned with salt, pepper, and optional fresh parsley.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
10
Calories:
384 kcal
Course:
Side Dish, Main Course, Soup
Cuisine:
American
Ingredients
- 2 chicken breast boneless skinless
- 2 tablespoons olive oil
- 2 carrot peeled medium diced
- 3 celery stalk medium diced
- 1 yellow onion peeled, small diced
- 3 garlic finely minced cloves
- 1 ¼ cups wild rice blend
- 8 cups chicken stock
- 4 tablespoons corn starch whisked with 3 tablespoons cold water
- 2 cups heavy whipping cream
- ¼ cup parsley optional, chopped, fresh
- salt coarse, to taste
- black pepper coarse, to taste
Instructions
- Season the chicken breasts on both sides with salt and pepper and set aside.
- Next, add the oil to a large pot over high heat. Once it begins to smoke lightly, add in the chicken, turn the heat down to medium, and cook for 3-4 minutes.
- Flip over, turn the heat down to low, and cook for 5 minutes, and then flip back for a further 5 minutes or until browned and cooked throughout.
- Remove the chicken and large dice it. Set it aside.
- Add the carrots, celery, onion, and garlic to the pot and sweat the vegetables over low heat for 8-10 minutes until tender.
- Add the chicken back in along with the rice and chicken stock. Cover and cook over low heat for 25 minutes or until the rice is cooked.
- Make the cornstarch and water mixture and mix it into the soup. Turn the heat to high and bring it to a boil. It will become very thick.
- Turn the heat off and finish by adding, cream, parsley, salt, and pepper. Serve.
Cup of Yum
Notes
- Prepare this soup up to 2 days in advance for convenience and freshness.
- Store refrigerated for up to 5 days or freeze for up to 3 months; thaw overnight before reheating.
- Reheat over low heat until hot, stirring occasionally to prevent sticking.
- If the soup becomes too thick, thin with additional chicken stock to desired consistency.
- If the cream separates, reheat with added cornstarch slurry until thickened and smooth.
- To avoid mushy rice, cook rice separately and combine with soup just before serving.
Nutrition Information
Calories
384kcal
(19%)
Carbohydrates
29g
(10%)
Protein
15g
(30%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Cholesterol
87mg
(29%)
Sodium
343mg
(14%)
Potassium
515mg
(11%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
2932IU
(59%)
Vitamin C
5mg
(6%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 384
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 15g | 30% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 87mg | 29% |
| Sodium | 343mg | 14% |
| Potassium | 515mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2932IU | 59% |
| Vitamin C | 5mg | 6% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.