wild rice chicken soup

Creamy Chicken Wild Rice Soup

Light up the fire, grab your favorite book, and cozy on up with a bowl of this delicious Creamy Chicken and Wild Rice Soup. This dish comes together easily and is perfect for freezing for later!

Prep: 20Cook: 40Total: 1 hour
Yield 8 1 cup servings 1x


  • 1 cup uncooked wild rice
  • 4 tbsp butter
  • 1 white onion, diced small
  • 3 stalks celery, diced small
  • 3 carrots, diced small
  • 3 cloves garlic, minced
  • 1 tsp each dried thyme, sage, and rosemary
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup flour
  • 6 cups chicken broth
  • 1lb chicken breasts
  • 1 cup heavy cream


  1. Prepare rice according to directions on box. Set aside.
  2. In a large dutch oven, heat to medium-high. Add butter. Once melted, add chopped onions, celery, and carrots and let cook for about 5 minutes, stirring occasionally. Add in garlic and cook for another minute.
  3. Mix in thyme, sage, rosemary, salt and pepper. Then stir in flour and let cook for about 2 minutes, stirring the entire time.
  4. Slowly pour in chicken broth, stirring after every cup to ensure there are no clumps of flour. Once all broth has been added, add in raw chicken breasts. Cover with lid and bring to boil. Once boiling, cook for 14-16 minutes. Take cooked chicken out and let cook for a few minutes before shredding – turn soup heat down very low while doing this.
  5. Once chicken has been shredded, add back to pot along with the cooked rice. Then stir in the heavy cream. Let simmer over medium heat for 10 more minutes. Taste and add any other seasonings needed.
  6. Enjoy!
Author: ErinCategory: soup, dinner, lunch, meal prep, winterMethod: stovetopCuisine: American