Creamy Chicken and Wild Rice Soup


Makes 10 servings
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes


  • 1 cup uncooked wild rice
  • 1½ pounds chicken breast, cut into ½-inch cubes
  • 2 teaspoons salt, plus more to taste
  • 1½ teaspoons black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 1 cup onion, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 4-5 cloves garlic, minced
  • 2 bay leaves
  • ½ cup all-purpose flour
  • 6 cups chicken broth
  • 1 cups water
  • 2 cups cream or half and half
  • 2 tablespoons chopped mix of your favorite fresh herbs (thyme, tarragon, sage, oregano, parsley)


    1. Rinse the wild rice in a strainer until the water runs clear.
    2. Season chicken breast with 2 teaspoons salt and pepper and set aside.
Creamy chicken and wild rice soup seasoned chicken.
  1. Heat oil and butter in a large, heavy-bottomed pot over medium-high heat.
  2. Add onions, carrots, and celery to the pot and season with salt. Cook the vegetables 2-3 minutes or until slightly softened.
  3. Add bay leaves and minced garlic and cook for 1 minute or until fragrant.
  4. Add uncooked wild rice to pot and stir to coat in oil and butter. Cook the wild rice 2-3 minutes or until toasted and fragrant.
  5. Lower the heat to medium, sprinkle flour over the rice mixture, and stir to combine. Cook the flour for 1-2 minutes or until flour is no longer raw, but has not yet started to brown.
  6. Slowly add the chicken broth and water to the pot about 2 cups at a time, stirring continuously until you have added all of it. Bring the mixture to a boil and then lower to a simmer.
  7. Add the cubed chicken breast, stir, and cover with the lid. Cook for about 40 minutes (stirring every 10 minutes) or until the wild rice is cooked to your liking.
  8. Remove the lid from the pot and add cream and chopped herbs. Taste soup and adjust seasoning with salt and black pepper.