A cozy bowl of creamy chicken and wild rice soup filled with wholesome veggies and nutty wild rice. It’s a hearty meal in itself—and a delicious way to use up leftover chicken or turkey.
This creamy chicken and wild rice soup, adapted from Food & Wine, is the perfect chilly-night dinner: cozy, hearty, and incredibly easy to pull together. It’s loaded with tender veggies, nutty wild rice, and chicken all simmered in a lightly creamy broth that tastes like it cooked all day (even though it definitely didn’t).
This soup is a complete meal in one bowl, and it’s also a great way to use up leftover chicken or Thanksgiving turkey. Serve it with a simple salad and some crusty bread, and you’ve got the kind of cozy, satisfying meal that makes everyone happy with very little effort.
What You’ll Need To Make Creamy Chicken & Wild Rice Soup
| Ingredients |
|---|
| 4 tablespoons unsalted butter |
| 3 celery ribs, diced into ½-inch (13-mm) chunks |
| 2 carrots, diced into ½-inch (13-mm) chunks |
| 1 medium onion, diced into ½-inch (13-mm) chunks |
| 2 cloves garlic, minced |
| 2 teaspoons finely chopped fresh thyme (or ¾ teaspoon dried) |
| ½ teaspoon salt |
| ½ teaspoon freshly ground black pepper |
| ¼ cup all-purpose flour |
| 2 quarts (8 cups) chicken broth |
| 2 cups water |
| 1 cup (5 oz) wild rice blend (such as Lundberg) |
| 4 cups cooked chicken or turkey, cut into bite-size pieces |
| 1 cup heavy cream |
Step-By-Step Instructions
- Cook the aromatics: In a large soup pot or Dutch oven, melt the butter over medium heat. Add the celery, carrots, onion, garlic, thyme, salt, and pepper, and cook until the vegetables are softened, about 10 minutes.
- Thicken the soup: Sprinkle in the flour and stir for about 1 minute to cook off the raw flavor.
- Simmer the rice, then stir in the good stuff: Pour in the broth and water, then stir in the rice. Bring to a gentle boil, reduce the heat, and let it simmer until the rice and veggies are tender, about 45 minutes. Add the chicken and cream, then cook for a few more minutes until heated through.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper as needed. Ladle into bowls and serve warm. It keeps well for up to 3 days in the fridge for easy meal prep.
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FAQ
- Can I use brown rice instead of wild rice?
- Yes, you can substitute brown rice, but the cooking time will vary, so adjust accordingly.
- How long does this soup last in the fridge?
- This soup can be refrigerated for up to 3 days.