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Creamy Chicken & Wild Rice Soup
A cozy, creamy, ultra-flavorful chicken and wild rice soup inspired by nostalgic mall food court memories. This upgraded deluxe version is rich, hearty, and warming to the soul. The perfect comforting weeknight dinner.
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- ½ cup wild rice blend
- 6 cups chicken broth
- 1 tsp chicken bouillon
- 1 tsp dried thyme
- 1 ½ tsp garlic powder
- 2 cups shredded cooked chicken
- 1 cup half-and-half
- 1 Tbsp flour
- 1 Tbsp fresh thyme, chopped
- Salt & pepper, to taste
Instructions
Step 1: Sauté the veggies
- Heat olive oil and butter in a large pot over medium heat. Add onions, carrots, and celery. Cook until softened, about 5–7 minutes. Add garlic and cook 1 minute more.
Step 2: Add the seasoning, rice and broth
- Pour in bouillon, garlic powder, & dried thyme. Bring to a boil, then reduce heat and simmer 40 minutes, or until the rice is tender. Check package for exact time.
Step 3: Make a flour slurry
- Whisk 1 Tbsp flour with 2–3 Tbsp cold half-and-half (or water) until completely smooth.
- Pour into the soup while stirring.
Step 4: Add shredded chicken
- Stir in your cooked chicken. Rotisserie works beautifully.
Step 5: Make it creamy
- Stir in the remaining half-and-half and let the soup simmer another 10 minutes, until creamy and slightly thickened.
Step 6: Taste and finish
- Stir in the fresh thyme. Add salt and pepper to taste. Serve warm and enjoy!
Notes
Use rotisserie chicken for the quickest and most flavorful option. It shreds easily and blends right into the soup.
Wild rice takes longer to cook than white rice, so don’t rush the simmer. This helps develop the soup’s rich, nutty flavor.
Half-and-half gives the soup its creamy texture. For a lighter version, use milk. For an ultra-rich version, use heavy cream.
Mix the flour with cold liquid to make a smooth slurry. This prevents lumps and creates a silky finish.
Adjust the soup thickness to your liking by adding more broth to thin it or extra slurry to thicken it.
Fresh thyme adds bright, herbaceous flavor. Add some while simmering and the rest at the end for the best balance.
The soup will naturally thicken as it sits, especially after refrigeration. Add a splash of broth or half-and-half when reheating.
To make the soup dairy-free, use canned coconut milk and thicken with cornstarch instead of flour.
For a gluten-free version, use cornstarch instead of flour for the slurry.
Serving: 6hearty bowls, Calories: 315kcal, Carbohydrates: 25g, Protein: 22g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0.5g, Cholesterol: 64mg, Sodium: 540mg, Potassium: 2280mg, Fiber: 2g, Sugar: 4g, Iron: 10mg
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