Rich creamy chicken wild rice soup recipe with easy steps savory flavors and hearty ingredients for a perfect comforting meal

Scale

1 lb boneless skinless chicken breasts or thighs

1 cup wild rice, rinsed

6 cups low-sodium chicken broth

2 medium carrots, diced

2 celery stalks, diced

1 medium yellow onion, diced

2 garlic cloves, minced

3 tablespoons butter

1/4 cup all-purpose flour

1 cup heavy cream

1 teaspoon fresh thyme or 1/2 teaspoon dried thyme

Salt and pepper, to taste

Fresh parsley, chopped (optional)

Rinse the wild rice until the water runs clear. In a medium pot, bring 3 cups of chicken broth to a boil. Add the wild rice, reduce heat to low, cover, and simmer for about 40-45 minutes, or until the grains are tender but still chewy. Drain any excess liquid and set aside.
Heat a large soup pot over medium heat. Add a bit of butter or oil and cook the chicken breasts or thighs until golden on both sides and cooked through, about 5-6 minutes per side. Remove from pot, let cool slightly, then dice or shred into bite-sized pieces.
In the same pot, melt butter over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until softened and fragrant, about 6-8 minutes. Toss in minced garlic and thyme, cooking for another minute or until aromatic.
Sprinkle the flour evenly over the softened veggies, stirring constantly for 2 minutes to cook out raw flour taste.
Gradually whisk in remaining 3 cups of chicken broth, scraping the pot’s bottom to lift brown bits. Bring mixture to a gentle simmer and let thicken for about 5 minutes.
Stir in cooked wild rice and shredded chicken. Let the soup heat through for 5-7 minutes so flavors meld and soup thickens to a luscious consistency.
Reduce heat to low and gently stir in heavy cream. Avoid boiling after adding cream. Taste and adjust salt and pepper.
Ladle soup into bowls and sprinkle fresh parsley on top. Serve hot and enjoy!

Keywords: Creamy Chicken Soup, Wild Rice Soup, Comfort Food, Hearty Dinner, Easy Soup Recipe