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–+ servings

Creamy Chicken Wild Rice Soup

A rich and hearty creamy chicken wild rice soup, perfect for cozy evenings. This comforting dish combines tender chicken, earthy wild rice, and a medley of vegetables in a creamy broth.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 cup mushrooms sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 6 cups chicken broth low sodium recommended
  • 1 cup wild rice rinsed
  • 2 cups cooked chicken shredded or diced
For the Creamy Mixture
  • 1 cup heavy cream for richness
  • 1 tablespoon cornstarch for thickening
  • 2 tablespoons water to mix with cornstarch
  • 1 cup frozen peas thawed
  • 1 teaspoon salt to taste
  • ½ teaspoon black pepper to taste

Method
 

Prepare the Soup Base
  1. In a large pot, heat the olive oil over medium heat. This will help to sauté the vegetables evenly.
  2. Add the diced onion and cook for about 3-4 minutes until translucent. Stir occasionally to prevent burning.
  3. Add the minced garlic, diced carrots, and celery. Sauté for another 5 minutes until the vegetables are slightly softened.
  4. Stir in the sliced mushrooms, dried thyme, and rosemary. Cook for an additional 3 minutes until the mushrooms are tender.
  5. Pour in the chicken broth and bring the mixture to a boil.
  6. Once boiling, add the rinsed wild rice. Reduce the heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender.
Add Chicken and Cream
  1. After the wild rice is cooked, stir in the cooked chicken.
  2. In a separate bowl, whisk together the heavy cream and cornstarch with the water until smooth. This will help to thicken the soup.
  3. Gradually add the cream mixture to the soup, stirring continuously to prevent lumps.
  4. Add the thawed peas, salt, and black pepper. Stir well and let the soup simmer for an additional 5-10 minutes until heated through and slightly thickened.
Serve
  1. Taste the soup and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

For a richer flavor, consider using homemade chicken broth. You can also add fresh herbs like parsley or dill for an extra layer of flavor.

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