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Creamy Chicken and Wild Rice Soup (Cozy 40-Minute Meal)

Creamy Chicken and Wild Rice Soup

Tender shredded chicken breast, nutty wild rice, aromatic carrots, celery, and sautéed cremini mushrooms simmered in a rich garlic-herb broth thickened with cream. Pure comfort food ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Calories: 390
Ingredients Method Nutrition

Ingredients
  

Mirepoix & Soup Base
  • 3 tbsp unsalted butter
  • 1 medium yellow onion (finely diced)
  • 3 medium carrots (peeled and diced)
  • 3 stalks celery (diced)
  • 8 oz cremini mushrooms (sliced)
  • 4 cloves garlic (minced)
  • 1/3 cup all-purpose flour (to thicken roux)
Broth, Chicken & Grains
  • 5 cups low-sodium chicken broth
  • 2 cups cooked wild rice blend (or long-grain wild rice mix)
  • 2 1/2 cups cooked shredded chicken breast (or rotisserie chicken)
  • 1 cup heavy whipping cream or half-and-half
  • 1 tsp fresh thyme leaves and fresh rosemary (finely chopped)
  • 1 tsp sea salt and freshly cracked black pepper
  • 2 tbsp fresh Italian parsley (chopped for garnish)

Method
 

Sauté Aromatics & Build Roux
  1. Melt butter in a large Dutch oven over medium heat. Add diced onions, carrots, celery, and sliced mushrooms. Sauté for 6-7 minutes until vegetables soften and mushrooms lightly brown.
  2. Add minced garlic, fresh thyme, and rosemary, stirring for 1 minute until fragrant. Sprinkle all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out raw flour taste.
Simmer Broth & Wild Rice
  1. Slowly pour in chicken broth while whisking constantly to dissolve the roux and prevent lumps. Bring to a gentle boil, then reduce heat to medium-low.
  2. Stir in the cooked wild rice and shredded chicken. Simmer uncovered for 10-12 minutes, stirring occasionally, until the soup thickens into a rich, velvety consistency.
Stir in Cream & Season
  1. Reduce heat to low and pour in heavy cream. Stir well and simmer gently for 3 minutes without boiling. Season with salt and freshly cracked black pepper to taste.
  2. Ladle hot soup into warm ceramic bowls, garnish with fresh parsley, and serve with warm crusty French bread.

Nutrition

Serving: 1gCalories: 390kcalCarbohydrates: 31gProtein: 28gFat: 18gSaturated Fat: 9gCholesterol: 85mgSodium: 540mgPotassium: 680mgFiber: 4gSugar: 4gVitamin A: 3200IUVitamin C: 14mgCalcium: 95mgIron: 2.5mg

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