Can I substitute the wild rice with another grain?

Yes, wild rice can be replaced with brown rice or barley, but cooking times and textures may vary.

How do I make the soup gluten-free?

Use gluten-free flour instead of all-purpose flour when making the roux to keep it gluten-free.

Half-and-half or coconut milk can lighten the broth while maintaining creaminess.

Yes, it tastes even better the next day as flavors meld; reheat gently to preserve creaminess.

Fresh parsley or a sprinkle of black pepper adds a bright, fresh finish.

A comforting, hearty soup featuring tender chicken, earthy wild rice, and vegetables in a rich, creamy broth—perfect for chilly days.

This soup quickly became a family favorite on cold evenings and is always requested during the winter months.

Proteins: 2 cups cooked chicken breast, shredded or diced
Grains: 3/4 cup uncooked wild rice, rinsed
Vegetables: 1 medium yellow onion, diced 2 medium carrots, peeled and diced 2 celery stalks, diced 3 cloves garlic, minced
Dairy: 4 tablespoons unsalted butter 1 cup heavy cream
Liquids: 6 cups low-sodium chicken broth 1 cup water
Thickeners: 1/4 cup all-purpose flour (or gluten-free flour for GF option)
Seasonings: 1 teaspoon dried thyme 1 teaspoon dried parsley 1 bay leaf 1/2 teaspoon black pepper 1 teaspoon salt (or to taste)

Step 1:: In a large pot or Dutch oven, melt the butter over medium heat Add onion, carrots, and celery Sauté for 5 6 minutes until softened
Step 2:: Add garlic and sauté for 1 minute until fragrant
Step 3:: Sprinkle the flour over the vegetables Stir and cook for 2 minutes to form a roux
Step 4:: Gradually pour in the chicken broth and water, whisking to combine and dissolve any flour lumps
Step 5:: Add wild rice, thyme, parsley, bay leaf, salt, and pepper Bring to a simmer
Step 6:: Cover and cook on low heat for 35 40 minutes, stirring occasionally, until the rice is tender
Step 7:: Stir in cooked chicken and heavy cream Simmer uncovered for 5 10 minutes until heated through and creamy
Step 8:: Remove the bay leaf Taste and adjust seasoning if needed
Step 9:: Serve hot, optionally garnished with fresh parsley

This soup is a staple at our family dinners, bringing everyone together with its rich flavors and comforting warmth.

For a lighter soup, substitute half-and-half for heavy cream Add mushrooms for extra depth of flavor Pairs nicely with crusty bread or a light salad

Large pot or Dutch oven Cutting board and knife Wooden spoon or spatula Ladle Whisk

Calories: 410 Total Fat: 21 g Carbohydrates: 32 g Protein: 25 g

This creamy chicken and wild rice soup is perfect for warming up any cold day and making your family feel cozy.

→ Can I substitute the wild rice with another grain?: Yes, wild rice can be replaced with brown rice or barley, but cooking times and textures may vary.
→ How do I make the soup gluten-free?: Use gluten-free flour instead of all-purpose flour when making the roux to keep it gluten-free.
→ What can I use instead of heavy cream?: Half-and-half or coconut milk can lighten the broth while maintaining creaminess.
→ Can I prepare this soup in advance?: Yes, it tastes even better the next day as flavors meld; reheat gently to preserve creaminess.
→ Are there any recommended garnishes?: Fresh parsley or a sprinkle of black pepper adds a bright, fresh finish.