Chicken and Wild Rice Soup
This Chicken & Wild Rice Soup is hearty, comforting, and packed with flavor—perfect for cozy evenings or chilly days. With tender chicken, earthy wild rice, and a creamy broth infused with aromatic herbs, it’s a dish that feels both nourishing and indulgent.
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Servings: 8 servings
Ingredients
- ½ stick unsalted butter or neutral oil
- 4 large carrots peeled and chopped
- 2 celery stalks chopped
- 1 yellow or sweet onion diced
- 4 garlic cloves crushed or minced
- ¼ cup all-purpose flour
- 1 cup uncooked wild rice rinsed and drained
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 1 pound chicken breast
- ¼ cup heavy cream
- 1-2 tablespoons fish sauce optional
- kosher salt to taste
- black pepper to taste
Instructions
- Melt butter or oil in a large pot or Dutch oven over medium-high heat. Add onions, carrots, celery, and garlic and sauté for 5-7 minutes, stirring occasionally, until translucent and softened slightly. Season with ½ teaspoon of salt and ¼ teaspoon black pepper while the vegetables cook. Season with additional salt and pepper. Slowly add in the flour and sauté for 1 minute while stirring (see notes).½ stick unsalted butter, 4 large carrots, 2 celery stalks, 1 yellow or sweet onion, 4 garlic cloves, ¼ cup all-purpose flour
- Gradually pour in the chicken broth. Add the wild rice, dried thyme, dried sage, and chicken breast and stir to combine.1 cup uncooked wild rice, 8 cups low-sodium chicken broth, 1 teaspoon dried thyme, ½ teaspoon dried sage, 1 pound chicken breast
- Bring the entire mixture to a simmer, reduce to medium-low heat, and cover. Cook for the indicated amount of time on your package of wild rice. After about 10-12 minutes, once the chicken is cooked through, remove it from the pot and then continue cooking the entire mixture for the necessary amount of time. Remember to stir every 5-7 minutes to ensure the soup doesn't stick or burn on the bottom.
- While the rice is cooking, dice or shred the chicken into bite-sized pieces. Once the rice is cooked, stir the chicken back into the soup.
- Stir in the heavy cream and fish sauce and taste for seasoning. Add kosher salt and black pepper to taste.1-2 tablespoons fish sauce, ¼ cup heavy cream, kosher salt, black pepper
- Serve warm and enjoy!
Notes
- You can add 1-2 tablespoons of chicken broth along with the flour to help avoid clumps later.
Nutrition Facts
Chicken and Wild Rice Soup
Amount per Serving
Calories
267
% Daily Value*
Fat
9.6
g
15
%
Saturated Fat
4.5
g
28
%
Cholesterol
43.1
mg
14
%
Sodium
218.8
mg
10
%
Potassium
186.3
mg
5
%
Carbohydrates
23.8
g
8
%
Fiber
2.3
g
10
%
Sugar
2.5
g
3
%
Protein
14.1
g
28
%
Vitamin A
2675
IU
54
%
Vitamin C
1.1
mg
1
%
Calcium
2.5
mg
0
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.