There’s nothing quite like a hearty bowl of soup to soothe the soul, and this Creamy Chicken and Wild Rice Soup is no exception. Bursting with tender chicken, wholesome wild rice, and a medley of fresh vegetables, it’s the perfect dish to keep you warm on chilly days. Whether you’re hosting a family dinner or prepping meals for a busy week, this recipe is a lifesaver. Its rich, creamy texture is perfectly balanced by earthy herbs like thyme and rosemary, while the slow-cooked flavors make every spoonful feel like a comforting hug.
What’s more, this recipe is versatile enough to fit into your schedule, whether you’re using a slow cooker for a hands-free approach or making it on the stove top for a quicker fix. With just a handful of simple ingredients and minimal prep time, you can create a soup that’s both nutritious and deeply satisfying. Serve it with crusty bread or a light side salad for a complete meal, and don’t forget the fresh parsley garnish to elevate the presentation. This is comfort food at its finest, and it’s sure to become a family favorite in no time!
Creamy Chicken And Wild Rice Soup
Prep Time: 15 minutes
Cook Time:
Stove Top: ~1 hour
Slow Cooker: 6-8 hours on low or 3-4 hours on high
Servings: 6-8
Ingredients:
680g boneless, skinless chicken breasts
170g uncooked wild rice blend
1 large yellow onion, diced
3 medium carrots, sliced
3 celery stalks, sliced
4 garlic cloves, minced
1.9 litres chicken stock
2 bay leaves
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp black pepper
1 tsp salt
For the creamy addition (added later):
240ml double cream
55g butter
40g plain flour
120ml whole milk
Fresh parsley for garnish (optional)
Stove Top Method:
1. Cook the base:
In a large pot or Dutch oven, heat a little oil over medium heat.
Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened. Stir in the garlic and cook for another minute.
2. Simmer:
Add the chicken breasts, wild rice, chicken stock, bay leaves, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes. Stir occasionally to prevent the rice from sticking to the bottom.
3. Shred the chicken:
Remove the chicken breasts from the pot, shred them using two forks, and return the shredded chicken to the soup.
4. Prepare the creamy addition:
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, then gradually whisk in the milk until smooth. Cook until thickened.
Stir the cream mixture into the soup along with the double cream. Cook for an additional 10 minutes, stirring occasionally, to allow the flavours to meld.
5. Serve:
Remove the bay leaves, garnish with fresh parsley if desired, and serve hot.
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- 6.5 Litre Capacity – Serves 10 starters or six main portions comfortably, ideal for families
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Disclosure: As an Amazon Associate, I earn from qualifying purchases. Last update on 2025-03-22 / Affiliate links / Images from Amazon Product Advertising API
Slow Cooker Method:
1. Prepare ingredients:
Add the chicken breasts, wild rice, onion, carrots, celery, garlic, chicken stock, bay leaves, thyme, rosemary, salt, and pepper to the slow cooker.
2. Cook:
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and the rice is tender.
3. Shred the chicken:
Remove the chicken breasts, shred them with two forks, and return the chicken to the slow cooker.
4. Prepare the creamy addition:
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, then gradually whisk in the milk until smooth. Cook until thickened.
Stir the cream mixture into the slow cooker along with the double cream. Cook on high for an additional 20-30 minutes to thicken.
5. Serve:
Remove the bay leaves, garnish with fresh parsley if desired, and serve hot.
Cooking Tips:
Don’t add the cream mixture too early as it may separate during long cooking
Use a wild rice blend rather than plain wild rice for better texture
Check the soup’s liquid level halfway through cooking; add more broth if needed
For extra flavor, you can add mushrooms with the other vegetables
Leftovers can be stored in an airtight container for up to 4 days
The soup will thicken as it cools; thin with additional broth when reheating if desired
NUTRITIONAL NOTE:
This soup is rich in protein from the chicken, complex carbohydrates from the wild rice, and vegetables for vitamins and minerals. It’s hearty enough to serve as a main course, especially when paired with crusty bread.
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Disclosure: As an Amazon Associate, I earn from qualifying purchases. Last update on 2025-03-12 / Affiliate links / Images from Amazon Product Advertising API