This chicken and wild rice soup is a family favorite recipe in the winter. Comforting classic chicken soup ingredients are combined with flavorful wild rice and a creamy broth.
I love soup in the winter. It’s so nice to eat something warm and comforting after a long, cold day. We eat a lot of soup around here, but today I’m sharing our family’s favorite, favorite recipe. This Chicken and Wild Rice Soup takes simple ingredients and turns them into something extraordinary!
I love this recipe because it doesn’t call for cream. I don’t usually have cream on hand, so it’s nice to still be able to make a creamy and delicious soup without having to remember to get cream at the store. It’s also healthier and less expensive without the cream. Love that too!
Everyone in the family enjoys this soup, even the picky eaters. I serve it with salad and bread and it makes for a tasty, tasty dinner.
I buy my wild rice in the bulk section at Winco Foods, but you can find it in pretty much any grocery store near the section where they carry regular rice.
This is the perfect recipe to use leftover cooked chicken. Rotisserie chicken, grilled chicken or shredded chicken would all work really well.
The soup still tastes creamy even though there’s no cream thanks to the milk and flour you add at the end of the cooking time. It bulks up the broth really nicely.
If you don’t like celery, skip it. It’s great either way.
My favorite thing to serve with this soup is my dutch oven bread. It’s a no-knead bread with a crispy artisan crust and super chewy and soft inside. You’ll love it! Bread and soup… the perfect winter dinner.
Chicken and Wild Rice Soup
- 2 tablespoons butter
- 1 small onion (about 1 cup)
- 2 carrots , chopped (about 1 cup)
- 3 stalks celery , chopped (about 1 cup) – OPTIONAL
- 8 cups chicken stock
- salt and pepper to taste
- 1/4 teaspoon garlic powder
- 1/2 teaspoon thyme
- 2 cups diced cooked chicken
- 3/4 cup wild rice
- 1 cup milk
- 1/4 cup flour
- Melt butter in the bottom of a large soup pot.
- Sautee onion, carrot and celery until veggies start to get soft and onions are translucent.
- Add stock, seasonings, chicken and rice.
- Bring to a boil, put the lid on the pot, then simmer for 40 minutes.
- In a separate bowl, whisk together the milk and flour. Add this mixture to the soup after it has cooked the full 40 minutes.
- Cook 3-5 minutes more, then serve hot.
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