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bowl of creamy chicken and rice soup in a beige bowl

Creamy Chicken and Rice Soup

  • Author: Elizabeth Van Lierde
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

A hearty, creamy soup simmered in a velvety savory broth, filled with earthy wild rice and tender chicken. Easy to prepare, ready in under an hour and perfect for chilly weeknight dinners. 


Ingredients

Scale

1 tbsp olive oil

1 medium yellow onion, diced

3 carrots, peeled and diced

3 celery ribs, diced

3 garlic cloves, minced

2 tbsp all purpose flour

2 tsp minced fresh rosemary

2 tsp fresh thyme sprigs

1 tsp kosher salt, +more to taste

Cracked black pepper

68 cups chicken stock

1 cup wild rice

2 chicken breasts, cut into small pieces

1 cup heavy whipping cream


Instructions

  1. In a large soup pot or dutch oven heat olive oil on medium heat. Add in onions, celery and carrots and cook for 5 minutes or until the onions are translucent and have softened. 
  2. Add in garlic, flour, rosemary, thyme, salt, and a few turns of cracked black pepper. Stir together until mixture is well combined and cook for 1-2 minutes or until most of the flour has dissolved. 
  3. Add in chicken stock and wild rice. Stir the mixture together and  increase heat to medium-high to bring the mixture to a boil. Once boiling, reduce the heat to medium low for a strong simmer. Simmer mixture for 10 minutes, stirring occasionally. 
  4. Add in the chicken and cook for 10 minutes or until the chicken and the rice are cooked through. 
  5. Add in heavy whipping cream and stir soup together until combined. Cook for an additional five minutes, stirring frequently to allow the flavors to come together. 
  6. Check soup for seasoning and add in kosher salt and cracked black pepper to taste. If soup becomes too thick as it sits, add in 1 cup of stock a time. Best served immediately as the rice will soak up the soup liquid quickly. 

Notes

  • Soup is best served immediately as the rice tends to soak up the soup liquid quickly. If soup has become thick, simmer with 1-2 cups of chicken stock to help thin it out, add kosher salt and pepper to taste.
  • Soup does not freeze well, best served immediately or refrigerated for 2-3 days.  
  • Reheat directions: heat soup in a small pot on the stove with a bit of extra chicken stock to help thin the soup. 

Keywords: soup, chicken, wild rice