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Creamy Chicken and Wild Rice Soup Recipe (Easy, 30-Minute Meal)

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This creamy chicken and wild rice soup is a quick and easy 30-minute meal that tastes like a hug in a bowl. Tender chicken, nutty wild rice, and a velvety cream sauce come together for the ultimate comfort food.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup half-and-half
  • 2 ounces cream cheese, softened
  • 2 cups cooked chicken, shredded or diced
  • 1 cup wild rice blend, cooked according to package directions
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the wild rice first. In a small saucepan, combine 1 cup wild rice blend with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and the grains have started to split open. Drain any excess water and set aside.
  2. Start the soup base. While the rice cooks, melt the butter in your Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables have softened and the onion is translucent.
  3. Add the garlic and herbs. Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another 30 seconds to 1 minute, until the garlic is fragrant.
  4. Create the roux. Sprinkle the flour over the cooked vegetables and stir constantly for about 1-2 minutes. This cooks the raw flour taste out and helps thicken the soup later.
  5. Add the broth gradually. Slowly pour in the chicken broth while stirring constantly. I add it in about 1/2 cup increments, stirring well after each addition. Once all the broth is in, add the bay leaf and bring the mixture to a gentle simmer. You’ll see it start to thicken slightly after about 3-4 minutes.
  6. Incorporate the dairy. Reduce the heat to low. Add the softened cream cheese and stir until it’s completely melted into the broth. Then slowly pour in the half-and-half, stirring continuously.
  7. Add the chicken and rice. Stir in the cooked chicken and cooked wild rice. Let everything simmer together for 5-7 minutes, just until the chicken is heated through and the flavors have melded. Season with salt and pepper to your liking.
  8. Finish with lemon juice. Remove the bay leaf. Stir in the fresh lemon juice. Give it one last stir, taste again, and adjust seasoning if needed.
  9. Serve and garnish. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve immediately with crusty bread or a simple side salad.

Notes

Cook the rice separately to prevent it from absorbing all the liquid and becoming gummy. Let cream cheese come to room temperature before adding to avoid clumping. Add dairy on low heat to prevent curdling. The soup tastes even better the next day as flavors meld. For a gluten-free version, use a 1:1 gluten-free flour blend or cornstarch slurry. For a dairy-free version, use olive oil, full-fat coconut milk, and omit the cream cheese.

Nutrition

Keywords: creamy chicken and wild rice soup, chicken soup, wild rice soup, easy soup recipe, 30-minute meal, comfort food, fall soup, winter soup

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