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Chicken and Wild Rice Soup

Creamy chicken and wild rice soup with vegetables in a rustic bowl
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This rich and creamy soup is the ultimate comfort food, featuring tender chicken, earthy wild rice, and savory vegetables in a velvety broth. It’s a one-pot wonder that’s both nourishing and deeply satisfying, perfect for a cozy family dinner.

Ingredients

Scale
  • 1 tablespoon olive oil or butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 0.33 cup all-purpose flour
  • 6 cups chicken broth, low-sodium recommended
  • 1 cup wild rice blend
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon kosher salt, plus more to taste
  • 0.5 teaspoon black pepper
  • 3 cups cooked, shredded chicken
  • 1 cup half-and-half or whole milk
  • 1 cup fresh baby spinach, optional

Instructions

  1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 7-8 minutes until softened.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle flour over vegetables. Stir constantly and cook for 2 minutes to form a roux.
  4. Slowly whisk in chicken broth to prevent clumping.
  5. Add wild rice, thyme, bay leaves, salt, and pepper. Stir to combine.
  6. Bring to a boil, then reduce heat to low. Cover with lid slightly ajar and simmer for 45-50 minutes until rice is tender.
  7. Remove and discard bay leaves. Stir in shredded chicken and half-and-half. Heat through for 3-4 minutes on low; do not boil.
  8. If using, stir in spinach until wilted. Taste and adjust seasoning with salt and pepper.

Notes

For a lighter version, use whole milk. For dairy-free, use full-fat coconut milk. Gluten-free flour can be substituted. Soup thickens upon standing; add broth when reheating if needed.

Nutrition

Find it online: https://harmonymeal.com/chicken-wild-rice-soup/