Creamy Chicken Wild Rice Soup That Warms Your Soul

A creamy and delicious Creamy Chicken Wild Rice Soup that's a perfect meal to warm up on chilly days.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 bowls

Course: Main Dishes

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 cups cooked wild rice adds a nutty flavor and chewy texture
2 tablespoons olive oil enhances richness and helps sauté vegetables
2 ribs celery diced, contributes a subtle crunch
2 carrots diced adds sweetness and vibrant color
1 yellow onion chopped serves as an aromatic foundation
1 clove garlic minced, brings depth and flavor
5 tablespoons unsalted butter creates a rich and creamy base
⅓ cup all-purpose flour helps thicken the soup
6 cups low-sodium chicken broth keeps the soup hearty
2 teaspoons chicken bouillon paste intensifies chicken flavor

For the Seasoning

¼ teaspoon dried thyme adds warmth and complexity
¼ teaspoon dried sage offers a hint of earthiness
¼ teaspoon dried rosemary provides a fragrant touch
1 teaspoon kosher salt enhances all flavors
½ teaspoon freshly ground black pepper adds a kick of spice

For the Protein

1 ½ pounds boneless skinless chicken breasts or thighs ensures soup is packed with protein

For the Creaminess

12 oz can evaporated milk creates an irresistible creamy texture

Equipment

Large Pot
Dutch oven
cutting board
Knife

Method

Step‑by‑Step Instructions

Prep the ingredients by dicing celery and carrots, chopping yellow onion, and mincing garlic. Set aside.
In a large pot, heat olive oil over medium heat. Cook chicken breasts or thighs for 5-7 minutes on each side until golden. Remove and shred.
Melt unsalted butter in the same pot. Sauté onion, celery, and carrots for 5-7 minutes. Add minced garlic and cook for another minute.
Sprinkle flour over vegetables and stir to combine, cooking for about 2 minutes to form a roux.
Gradually add chicken broth and stir in bouillon paste and dried herbs. Mix well.
Bring to a gentle simmer, add shredded chicken and cooked wild rice, simmer for about 10 minutes.
Lower heat and stir in evaporated milk. Warm for 5-10 minutes, avoiding a boil.
Taste and adjust seasonings as needed before serving.
Serve in bowls, garnishing with herbs if desired. Pair with crusty bread or salad.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 26gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 1200IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For best results, use fresh vegetables and quality broth. Adjust creaminess by modifying evaporated milk or cream quantity.

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