Creamy Chicken & Wild Rice Soup
Dive into a bowl of our luscious Creamy Chicken & Wild Rice Soup, where succulent shredded chicken meets a medley of vibrant, tender vegetables. Infused with aromatic herbs and a rich, velvety broth, this heartwarming dish is perfect for cozy evenings when you need a little extra warmth. Get ready to savor every spoonful of comfort!
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2 large carrots, diced into bite-sized pieces
- 2 ribs of celery, diced
- 1 tablespoon of minced garlic (15 ml)
- 1 medium onion or half of a large onion, diced
- 1/2 teaspoon of pepper (2.5 ml)
🥩Meat & Seafood(2)
- 2 cups of cooked shredded chicken (480 ml)You could also use a rotisserie chicken if that's what you have.
- 5 cups of chicken broth (1.2 L)
🥛Dairy & Eggs(2)
- 3 tablespoons of butter (42 g)
- 2 cups of heavy whipping cream (480 ml)
🫙Pantry Staples(3)
- 3 tablespoons of flour (45 ml)
- 2 tablespoons of olive oil (30 ml)
- 6 ounce box of wild rice including the seasoning pack (170 g)
🧂Spices & Seasonings(5)
- 1/2 teaspoon of crushed rosemary (2.5 ml)
- 1 teaspoon of garlic powder (5 ml)
- 1 teaspoon of onion powder (5 ml)
- 1 teaspoon of salt (5 ml)
- 1/2 teaspoon of thyme (2.5 ml)
Nutrition (per serving)
Calories
620
Protein
7g
Carbs
17g
Fat
60g
👨🍳 Instructions
- 1
Prepare the veggies by dicing the carrots, celery, and onion.
- 2
Heat a large pot on medium-high heat and add olive oil.
- 3
Add the prepared veggies to the hot pan and cook for 7 to 10 minutes until tender.
- 4
Add minced garlic and cook for 1 minute.
- 5
Add butter and flour, and cook for another minute.
- 6
Pour in chicken broth and heavy whipping cream.
- 7
Add thyme, crushed rosemary, garlic powder, onion powder, salt, pepper, and wild rice with seasoning pack.
- 8
Stir in cooked shredded chicken.
- 9
Cover the pot, reduce heat to medium, and bring to a simmer.
- 10
Cook for 30 to 40 minutes, stirring occasionally to prevent sticking.
💡 Pro Tips
- ✓Toast your flour in the butter for 1-2 minutes before adding broth to eliminate raw flour taste and create a true roux that will thicken the soup to proper consistency (target 1.5-2% flour by weight of liquid).timing1-2 minutes
- ✓Dice your mirepoix (carrots, celery, onion) into 1/4-inch pieces maximum because smaller surface area increases browning rate by 30% and accelerates flavor development through Maillard reaction in the 7-10 minute sauté.technique1/4-inch pieces
- ✓Temper your cream by whisking 1 cup of hot broth into the cold heavy cream before pouring into the pot—this prevents curdling from thermal shock and ensures emulsion stays stable at 180-190°F.technique180-190°F
- ✓Add cream after the roux-broth mixture reaches a gentle simmer for 2-3 minutes so the starch fully gelatinizes and thickens; adding cream too early delays starch hydration and results in watery soup.timing2-3 minutes
- ✓Maintain soup at 165-170°F (never boiling at 212°F) during the final 5 minutes after adding cream, because prolonged high heat breaks the fat-water emulsion and causes separation or greasy texture.timing165-170°F
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
Share this recipe
Creamy Chicken & Wild Rice Soup
Dive into a bowl of our luscious Creamy Chicken & Wild Rice Soup, where succulent shredded chicken meets a medley of vibrant, tender vegetables. Infused with aromatic herbs and a rich, velvety broth, this heartwarming dish is perfect for cozy evenings when you need a little extra warmth. Get ready to savor every spoonful of comfort!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2 large carrots, diced into bite-sized pieces
- 2 ribs of celery, diced
- 1 tablespoon of minced garlic (15 ml)
- 1 medium onion or half of a large onion, diced
- 1/2 teaspoon of pepper (2.5 ml)
🥩Meat & Seafood(2)
- 2 cups of cooked shredded chicken (480 ml)You could also use a rotisserie chicken if that's what you have.
- 5 cups of chicken broth (1.2 L)
🥛Dairy & Eggs(2)
- 3 tablespoons of butter (42 g)
- 2 cups of heavy whipping cream (480 ml)
🫙Pantry Staples(3)
- 3 tablespoons of flour (45 ml)
- 2 tablespoons of olive oil (30 ml)
- 6 ounce box of wild rice including the seasoning pack (170 g)
🧂Spices & Seasonings(5)
- 1/2 teaspoon of crushed rosemary (2.5 ml)
- 1 teaspoon of garlic powder (5 ml)
- 1 teaspoon of onion powder (5 ml)
- 1 teaspoon of salt (5 ml)
- 1/2 teaspoon of thyme (2.5 ml)
Nutrition (per serving)
Calories
620
Protein
7g
Carbs
17g
Fat
60g
👨🍳 Instructions
- 1
Prepare the veggies by dicing the carrots, celery, and onion.
- 2
Heat a large pot on medium-high heat and add olive oil.
- 3
Add the prepared veggies to the hot pan and cook for 7 to 10 minutes until tender.
- 4
Add minced garlic and cook for 1 minute.
- 5
Add butter and flour, and cook for another minute.
- 6
Pour in chicken broth and heavy whipping cream.
- 7
Add thyme, crushed rosemary, garlic powder, onion powder, salt, pepper, and wild rice with seasoning pack.
- 8
Stir in cooked shredded chicken.
- 9
Cover the pot, reduce heat to medium, and bring to a simmer.
- 10
Cook for 30 to 40 minutes, stirring occasionally to prevent sticking.
💡 Pro Tips
- ✓Toast your flour in the butter for 1-2 minutes before adding broth to eliminate raw flour taste and create a true roux that will thicken the soup to proper consistency (target 1.5-2% flour by weight of liquid).timing1-2 minutes
- ✓Dice your mirepoix (carrots, celery, onion) into 1/4-inch pieces maximum because smaller surface area increases browning rate by 30% and accelerates flavor development through Maillard reaction in the 7-10 minute sauté.technique1/4-inch pieces
- ✓Temper your cream by whisking 1 cup of hot broth into the cold heavy cream before pouring into the pot—this prevents curdling from thermal shock and ensures emulsion stays stable at 180-190°F.technique180-190°F
- ✓Add cream after the roux-broth mixture reaches a gentle simmer for 2-3 minutes so the starch fully gelatinizes and thickens; adding cream too early delays starch hydration and results in watery soup.timing2-3 minutes
- ✓Maintain soup at 165-170°F (never boiling at 212°F) during the final 5 minutes after adding cream, because prolonged high heat breaks the fat-water emulsion and causes separation or greasy texture.timing165-170°F