Chicken and Wild Rice Soup is a hearty and creamy soup recipe loaded with chunks of chicken, wild rice, carrots, celery, onions and fresh thyme.
Chicken and Wild Rice Soup is a flavourful dish and the perfect comfort food for cold weather.
This creamy chicken and rice soup is sure to be a family favourite.
This wild rice soup recipe takes about an hour from start to finish and serves up to eight people.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To make this chicken soup, I started by dropping some cubed chicken into a pot with some olive oil over medium-high heat.
I cooked the chicken until no pink remained.
Then I added some diced celery, carrots, thyme, garlic and onions to the pot.
I continued cooking for five minutes to soften up the veggies a bit.
Then I added some all purpose flour to the pot.
I stirred for thirty seconds, making sure all the ingredients got coated in flour.
I added some wild rice to the pot along with some chicken broth.
I brought the liquid to a boil and then immediately reduced the heat to medium-low.
I simmered over medium-low for about 20 minutes until the vegetables were tender.
I reduced the heat to low and left the soup to continue simmer for another 20 minutes to finish cooking the rice.
Then I added some heavy cream, salt and pepper to the pot.
I stirred the soup well.
Then the chicken and wild rice soup was ready to serve.
I ladled the soup into bowls and garnish it with some additional thyme.
This creamy chicken soup is the perfect lunch or even dinner to warm your belly.
If you are looking for a hearty chicken soup recipe, then you need to try this Chicken and Wild Rice Soup!
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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You’ll Need to Make Chicken and Wild Rice Soup:
- 4 cups chicken, cubed
- 2 Tbsp olive oil
- ¾ cup diced celery (about 2 stalks)
- 1 cup diced carrots (about 3 large carrots)
- 2 garlic cloves, minced
- 1/2 cup diced white onion (about ½ onion)
- 1 1/2 tsp fresh thyme
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 1 ½ cup wild rice
- Salt and pepper to taste
- 1 cup heavy whipping cream
How to Make Chicken and Wild Rice Soup:
- Place the chicken in a large stock pot with the olive oil and cook on medium high heat until the chicken is fully cooked.
- Add your celery sticks, carrots, thyme, garlic, and onion to the pot and cook on medium high heat for 5 minutes to allow the veggies to soften a little bit.
- Add the flour to the pot and stir for 30 seconds, until the ingredients are evenly coated in flour.
- Add your wild rice to your pot, and gradually add in your broth.
- Bring to a boil and then lower the heat to medium-low heat. Cook until the vegetables are tender (about 20 mins).
- Reduce the burner to a low heat and allow the soup to continue to simmer for 20 minutes until the rice is fully cooked.
- Add in your heavy cream and salt and pepper to taste. Stir well.
- Ladle your soup into bowls and serve.
- Optionally you can garnish with thyme once ladled into the bowls.
- Serve and enjoy!
Chicken and Wild Rice Soup
Chicken and Wild Rice Soup is a hearty and creamy soup recipe loaded with chunks of chicken, wild rice, carrots, celery, onions and fresh thyme.
Ingredients
- 4 cups chicken, cubed
- 2 Tbsp olive oil
- ¾ cup diced celery (about 2 stalks)
- 1 cup diced carrots (about 3 large carrots)
- 2 garlic cloves, minced
- 1/2 cup diced white onion (about ½ onion)
- 1 1/2 tsp fresh thyme
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 1 ½ cup wild rice
- Salt and pepper to taste
- 1 cup heavy whipping cream
Instructions
- Place the chicken in a large stock pot with the olive oil and cook on medium high heat until the chicken is fully cooked.
- Add your celery sticks, carrots, thyme, garlic, and onion to the pot and cook on medium high heat for 5 minutes to allow the veggies to soften a little bit.
- Add the flour to the pot and stir for 30 seconds, until the ingredients are evenly coated in flour.
- Add your wild rice to your pot, and gradually add in your broth and water.
- Bring to a boil and then lower the heat to medium-low heat. Cook until the vegetables are tender (about 20 mins).
- Reduce the burner to a low heat and allow the soup to continue to simmer for 20 minutes until the rice is fully cooked.
- Add in your heavy cream and salt and pepper to taste. Stir well.
- Ladle your soup into bowls and serve.
- Optionally you can garnish with thyme once ladled into the bowls.
- Serve and enjoy!
Notes
- I like my soup a little thicker, but if you like a thinner (more brothy) wild rice soup, you can omit the first 20-minute cook time and allow the soup to simmer on low heat for about 35-minutes.
- You don’t want to add any salt and pepper until the soup is finished cooking. I feel like the chicken broth adds enough salt, but I have heard differing opinions on how much salt is needed from different people I had try this dish.
- You can store this soup in the fridge for up to five days and reheat it in the microwave for 60 seconds, stirring at the halfway mark.
- You can replace the fresh thyme with 1 teaspoon of dried thyme.
- This soup is also great with a sprinkle of parsley or some extra fresh thyme leaves as a garnish.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 352Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 101mgSodium: 806mgCarbohydrates: 15gFiber: 2gSugar: 3gProtein: 20g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!