Soups are definitely my specialty! I love that I can make a whole bunch at one time that will last for quick & tasty lunches and dinners throughout the week. I love they are healthy & hearty, even when you add a little bit of cream. Soups are just a win all-around for me. One of my favorite soups is creamy chicken & wild rice and this is the recipe I’ve used and tweaked over the years…
I don’t even know how many pots of this creamy chicken & wild rice soup I’ve made! I just know that we’ve eaten it a lot over the past decade and it’s always a crowd-pleaser. The creamy broth makes it heartier and more flavorful than a chicken noodle soup, but the flavors are definitely nostalgic and perfect for snowy and sick days.
(This is the Staub dutch oven I use.)
When cooking this creamy chicken & wild rice soup, I use a few shortcuts to make the process a little quicker without sacrificing the quality of ingredients. I use shredded carrots and pre-minced garlic. I’ll usually use rotisserie chicken as well, but I didn’t have any on hand today. Those are little things, but they do shave off some prep time when you’re in a hurry.
And, of course, once we’ve had the soup for lunch or dinner, I’ll put the leftovers in jars. I find these are easier to dump out into a pan and heat up than putting it all in one large storage container. It’s also preportioned so Jeff can grab and jar and take it to work for lunch. The 16-ounce jar is one good-sized serving and the 32-ounce jar serves 2-3.
One tip for this particular creamy chicken & wild rice soup recipe – the rice absorbs quite a bit of the liquid, so the soup can get very thick when it’s left to simmer or when it’s stored. When I reheat it, I just add a little bit of water to loosen it up. The rice doesn’t ever get mushy, though, which is nice. It keeps a good toothy texture.
Here is the printable recipe for my Creamy Chicken & Wild Rice Soup. If you make it, let me know what you think!
Creamy Chicken & Wild Rice Soup
- dutch oven
- 3 T butter
- 1 tsp olive oil
- 3 chicken breasts
- salt & pepper
- 2 tsp dried thyme
- 1 T chopped garlic
- 1 small vidalia onion, chopped
- 1 cup carrots (chopped or shredded)
- 2 ribs celery (chopped)
- 64 ounces unsalted chicken stock
- 2 boxes near east original wild rice (save 1 spice packet)
- 1 cup whole or 2 % milk
- 1 cup cream
- 1/4 cup flour
- splash of white wine (optional)
- salt & pepper to taste
- fresh chopped parsley for serving
- Preheat dutch oven to medium-high heat with drizzle of olive oil and 2 T butter.
- Rinse chicken breasts and pat dry. Salt and pepper chicken. Brown in dutch oven on both sides, about 4-5 minutes per side until cooked through. Remove chicken and set aside.
- Add chopped onions, carrots, celery, thyme, garlic, and 1T butter to the dutch oven. Cook on medium heat until soft.
- Add two boxes of wild rice, one spice packet, and 31 ounces unsalted chicken broth. Bring to a boil. Once soup is boiling, turn heat to low, cover and cook for 20 minutes.
- Mix 1 cup milk and 1 cup cream with 1/4 cup flour to make a slurry. Set aside.
- After 20 minutes, remove lid and stir. The broth will be mostly absorbed into the rice. Add slurry of milk, cream, flour, and remaining 32 ounces of chicken broth. Stir and bring back to a boil over medium-high heat. Once soup reaches a boil, turn down to medium low heat until thickened. Add a splash of white wine for flavor (optional.) Shred chicken with a fork and stir into soup. Salt & pepper to taste. Top with fresh chopped parsley.
You can find more of my favorite soup recipes HERE.