Creamy Chicken and Wild Rice Soup

5 from 1 vote

This Creamy Chicken and Wild Rice Soup is an easy, one-pot recipe made with tender shredded chicken, Lundberg Wild Blend rice, carrots, celery, and onion in a savory, lightly creamy broth. Herbes de Provence, garlic, and bay leaves add flavor, while a little flour and heavy cream give the soup body without making it overly thick. It's a cozy weeknight dinner for chilly evenings and a great way to use up leftover chicken.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course, Soup

Cuisine: American

Servings:

Calories: 357kcal

Author: Jami Powell

Equipment

Large Dutch oven or soup pot
Wooden spoon
Measuring cups and spoons

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion diced (about 1 cup)
2 medium carrots diced (about 1 cup)
2 to 3 medium celery stalks diced (about 1 cup)
3 cloves garlic minced
1 teaspoon kosher salt divided, or to taste
½ teaspoon black pepper freshly ground
2 tablespoons all-purpose flour
7 cups chicken broth divided
1 cup Lundberg Wild Blend rice uncooked, rinsed
1 teaspoon Herbes de Provence
2 bay leaves
2 cups cooked chicken shredded
¾ cup heavy cream
1 tablespoon fresh parsley chopped, optional, for garnish

Instructions

Heat the butter and olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, and a pinch of kosher salt. Sweat the vegetables for 5–7 minutes, stirring occasionally, until softened but not browned. Add the garlic and cook for another 30 seconds, until fragrant.
Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes. Slowly pour in 1 cup of chicken broth, stirring until smooth. Gradually add another 6 cups of broth.
Stir in the rinsed Lundberg Wild Blend rice, Herbes de Provence, remaining kosher salt, black pepper, and bay leaves. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 40–45 minutes, lifting the lid occasionally to stir and check the liquid level, until the rice is tender but still pleasantly chewy.
Remove the bay leaves. Stir in the shredded chicken and heavy cream. Simmer gently, uncovered, for 5 minutes, until heated through. Taste and adjust the seasoning. Garnish with fresh parsley, if desired.

Video

Notes

Cooking Notes

Cook the flour into the vegetables for a full minute, then add the broth slowly so the soup stays smooth. The wild rice keeps thickening the soup as it cooks and rests, so thin it with a splash of broth if needed.

Tips for Best Results

Sweat the vegetables over medium heat until soft and translucent, not browned.
Stir the simmering rice every 10 to 15 minutes so it cooks evenly and doesn't stick.
Add the chicken at the end to keep it moist and tender.
Keep the soup at a gentle simmer after adding the cream so it stays silky and smooth.

How to Know It's Ready

The rice is tender with a slight chew, and some wild rice grains have split open. The broth should lightly coat the back of a spoon.

Nutrition