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A steaming bowl of chicken wild rice soup garnished with fresh herbs.

Chicken Wild Rice Soup

This hearty chicken wild rice soup is packed with flavor and comes together in just 45 minutes, making it perfect for a weeknight meal. It's a comforting and satisfying dish that the whole family will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tbsp butter
  • 1 yellow onion diced
  • 1 cup carrots diced
  • 2 celery stalks diced
  • 2 garlic minced
  • 6 cups chicken broth
  • 3 cups cooked chicken shredded or diced
  • 1 cup wild rice blend uncooked
  • 1 cup half-and-half
  • 1/4 cup all-purpose flour
  • 1/4 cup fresh parsley chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 bay leaf

Equipment

  • Large pot
  • Dutch oven
  • Whisk

Method
 

Cooking Steps
  1. Melt butter in a large pot or Dutch oven over medium heat, then add diced onion, carrots, and celery; cook until softened, about 5-7 minutes.
  2. Stir in minced garlic and cook for another minute until fragrant.
  3. Whisk in flour and cook for 1-2 minutes, then slowly pour in chicken broth, whisking constantly to prevent lumps.
  4. Add wild rice blend, bay leaf, dried thyme, salt, and pepper; bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until rice is tender.
  5. Stir in cooked chicken and half-and-half, and cook for an additional 5 minutes, or until heated through.
  6. Remove the bay leaf, stir in fresh parsley, and serve hot.

Notes

For a creamier soup, you can add an additional 1/2 cup of half-and-half or heavy cream. Feel free to add other vegetables like mushrooms or spinach for extra nutrients and flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.