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A steaming bowl of chicken wild rice soup garnished with fresh herbs.

Chicken Wild Rice Soup

This recipe provides a quick and delicious way to make chicken and wild rice soup from scratch. Perfect for a comforting meal, it comes together in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium chicken breast cooked and shredded
  • 1 cup wild rice cooked
  • 4 cups chicken broth
  • 2 medium carrots diced
  • 2 medium celery stalks diced
  • 1 small onion diced
  • 0.5 cup heavy cream
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley chopped
Optional Garnishes
  • Croutons for topping
  • Extra fresh parsley for garnish

Equipment

  • Large Pot or Dutch Oven
  • Whisk
  • Cutting Board
  • Knife

Method
 

Preparation
  1. In a large pot or Dutch oven, melt butter over medium heat. Add diced carrots, celery, and onion, then sauté until softened, about 5-7 minutes.
Cooking the Soup
  1. Stir in the flour and cook for 1 minute, then gradually whisk in the chicken broth, ensuring no lumps.
Finishing Touches
  1. Bring the mixture to a simmer, then add the cooked shredded chicken, cooked wild rice, salt, and black pepper. Stir in the heavy cream and fresh parsley, and heat through for 2-3 minutes without boiling.
Serving
  1. Taste and adjust seasonings as needed, then serve hot, garnished with croutons or extra parsley if desired.

Notes

For a creamier soup, blend a portion of the soup before adding the chicken and wild rice. You can also add other vegetables like peas or corn for extra flavor and nutrients.