Creamy Chicken and Wild Rice

A soul-warming comfort food that combines tender chicken, nutty wild rice, and a velvety cream sauce in a harmonious blend. Perfect for chilly evenings or bringing family together with exceptional flavor using simple pantry staples.

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Course: Main Course, Soup

Cuisine: American

Keyword: Chicken, Wild Rice, Soup, Comfort Food, Creamy Soup

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: servings

Calories: 410kcal

Equipment

Dutch Oven or Heavy-Bottomed Pot
Saucepan

Ingredients

Main Ingredients

1½ pounds boneless, skinless chicken breasts or thighs for more flavor
1 cup wild rice blend uncooked
1 large yellow onion diced
3 medium carrots peeled and diced
3 celery stalks diced
4 cloves garlic minced
8 ounces fresh mushrooms sliced (cremini or button)
6 cups chicken broth low-sodium preferred
2 bay leaves
1 teaspoon dried thyme
½ teaspoon dried rosemary
2 tablespoons olive oil

For the Cream Base

4 tablespoons butter
⅓ cup all-purpose flour
2 cups whole milk or half-and-half for extra richness
½ cup heavy cream
salt and freshly ground black pepper to taste
2 tablespoons fresh parsley chopped, for garnish

Instructions

Begin by organizing your workspace and prepping all ingredients. Dice your vegetables uniformly (about ¼-inch pieces). Season your chicken with salt and pepper on both sides.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken breasts and cook until golden brown, about 4-5 minutes per side. They don't need to be cooked through completely. Remove to a plate and set aside.
In the same pot, add diced onions, carrots, and celery. Cook for 5-6 minutes until they begin to soften. Add minced garlic and mushrooms, cooking for another 3-4 minutes until mushrooms release their moisture and begin to brown.
Stir in the wild rice blend, then add chicken broth, bay leaves, thyme, and rosemary. Return the chicken to the pot. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for about 35-40 minutes, or until rice is tender and chicken is fully cooked.
Remove the chicken and shred it using two forks. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in milk until smooth, then cook until thickened, about 5 minutes.
Remove bay leaves from the soup. Stir the creamy mixture into your soup pot, then add the shredded chicken and heavy cream. Simmer gently for 5-10 minutes to meld flavors. Adjust seasoning with salt and pepper to taste.
Serve hot, garnished with fresh chopped parsley.

Notes

This soup actually improves with time as flavors meld. Store in airtight containers in the refrigerator for up to 4 days. For freezing, prepare without adding dairy components, then add cream mixture when reheating. Warm slowly over medium-low heat to prevent separation.

For a lighter version, use chicken breasts exclusively, substitute 2% milk for whole milk, replace heavy cream with evaporated skim milk, reduce butter to 2 tablespoons, and increase vegetables by 50%.

A tiny pinch of nutmeg can elevate the creamy flavor profile in a subtle but delicious way.

Nutrition

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