Name: Ultimate Creamy Chicken Wild Rice Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken breasts or thighs; 1 cup wild rice blend (not instant); 8 cups low-sodium chicken broth; 2 cups whole milk or heavy cream; 3 tablespoons butter or olive oil; 3 tablespoons all-purpose flour or gluten-free flour blend; 2 large carrots, diced; 3 celery stalks, chopped; 1 large yellow onion, diced; 3 cloves garlic, minced; 8 ounces mushrooms, sliced (optional); 2 bay leaves; 1 teaspoon dried thyme; 1/2 teaspoon dried sage; 1/4 teaspoon paprika; Salt and freshly ground black pepper, to taste; Fresh parsley, for garnish

Description

A soul-warming, creamy chicken wild rice soup packed with tender chicken, hearty vegetables, and nutty wild rice in a velvety, gluten-free broth.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts or thighs
1 cup wild rice blend (not instant)
8 cups low-sodium chicken broth
2 cups whole milk or heavy cream
3 tablespoons butter or olive oil
3 tablespoons all-purpose flour or gluten-free flour blend
2 large carrots, diced
3 celery stalks, chopped
1 large yellow onion, diced
3 cloves garlic, minced
8 ounces mushrooms, sliced (optional)
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon paprika
Salt and freshly ground black pepper, to taste
Fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Wash and chop all vegetables into uniform, bite-sized pieces. Rinse wild rice under cold water until clear.
Heat butter or oil in a large pot. Sauté onion for 3-4 minutes until translucent. Add garlic, carrots, and celery; cook 5 minutes more.
Sprinkle flour over vegetables. Stir for 2 minutes to form a roux. Slowly whisk in 2 cups of chicken broth, stirring constantly.
Add wild rice, remaining broth, bay leaves, thyme, sage, and paprika. Bring to boil, then reduce to a simmer.
Add whole chicken breasts to the pot. Cover and simmer for 35–45 minutes, until chicken is cooked through and rice is tender.
Remove chicken, shred it, and return to the pot. Stir in milk or cream and heat gently (do not boil).
Season with salt and pepper, remove bay leaves, and garnish with parsley before serving.

Notes

Use gluten-free flour for a gluten-free version. Add sautéed mushrooms for extra flavor. Keep heat low when adding dairy to prevent curdling. Soup thickens over time; add broth as needed when reheating.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 4g
Sodium: 520mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 30g
Cholesterol: 105mg