A comforting and hearty Chicken and Wild Rice Soup made with tender chicken, earthy wild rice, and aromatic herbs in a creamy broth—perfect for cozy nights and family dinners. Easy to make and irresistibly delicious!
In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onions, garlic, carrots, and celery. Sauté until softened, about 5–7 minutes.
Stir in thyme, salt, and pepper. Add the chicken broth and wild rice. Bring to a boil, then reduce to a simmer and cover. Cook for 35–40 minutes, or until rice is tender.
Stir in the shredded chicken. In a separate bowl, whisk flour into the cream (if using), then slowly stir into the soup. Simmer uncovered for another 5–10 minutes until slightly thickened.
Taste and adjust seasoning. Ladle into bowls, garnish with chopped parsley, and serve warm with crusty bread.
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A light-bodied Chardonnay or Sauvignon Blanc pairs beautifully.
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For non-alcoholic: try a crisp apple cider or warm herbal tea like thyme or chamomile.
Ingredients
Directions
In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onions, garlic, carrots, and celery. Sauté until softened, about 5–7 minutes.
Stir in thyme, salt, and pepper. Add the chicken broth and wild rice. Bring to a boil, then reduce to a simmer and cover. Cook for 35–40 minutes, or until rice is tender.
Stir in the shredded chicken. In a separate bowl, whisk flour into the cream (if using), then slowly stir into the soup. Simmer uncovered for another 5–10 minutes until slightly thickened.
Taste and adjust seasoning. Ladle into bowls, garnish with chopped parsley, and serve warm with crusty bread.
-
A light-bodied Chardonnay or Sauvignon Blanc pairs beautifully.
-
For non-alcoholic: try a crisp apple cider or warm herbal tea like thyme or chamomile.