Creamy Chicken And Wild Rice Soup

Creamy Chicken and Wild Rice Soup is a rich, comforting dish perfect for chilly days. The soup starts with a base of diced onions, carrots, and celery, sautéed until they’re tender and fragrant. These vegetables provide a sweet and earthy foundation to the soup.

The star of the dish is the chicken, often breast or thigh meat, which is cooked until it’s tender and juicy. It’s either shredded or cut into bite-sized pieces, ensuring every spoonful has a hearty serving of protein. The wild rice, known for its nutty flavor and chewy texture, is cooked separately until it’s just tender, then added to the soup, where it continues to absorb the flavors.

What truly sets this soup apart is its creamy element. This creaminess is achieved by adding a mixture of flour and butter, known as a roux, to thicken the broth. Then, cream or a blend of milk and heavy cream is stirred in, resulting in a velvety and rich broth that’s deeply satisfying.

Herbs like thyme, rosemary, or bay leaves are added for their aromatic qualities, infusing the soup with layers of flavor. Garlic is also a common addition, offering a subtle pungency that complements the creamy broth.

To finish, the soup is seasoned with salt and pepper, and sometimes a hint of lemon juice for brightness. Some versions might include a splash of white wine for added depth. The soup is simmered until everything melds together harmoniously.

Upon serving, the Creamy Chicken and Wild Rice Soup is often garnished with fresh parsley or chives, adding a pop of color and freshness. It’s typically enjoyed with crusty bread or a side salad, making it a well-rounded meal that’s both nourishing and indulgent. The combination of tender chicken, hearty wild rice, and creamy broth makes this soup a beloved dish, especially during colder months.

Creamy Chicken And Wild Rice Soup
3-4 hours to prepare 8-10 servings


6 cups chicken broth
4 cloves garlic, minced
2 bay leaves
1 lb boneless chicken breast
1 cup wild rice, uncooked
1 cup celery, chopped
1 cup carrots, chopped
1 yellow onion, chopped
1 ½ cups whole milk
½ cup half-and-half
½ cup flour
4 tablespoons unsalted butter
1 tablespoon dried Italian seasoning
Parsley, chopped, garnish
Salt and pepper, to taste


Place chicken, garlic, wild rice, carrots, celery, and onion into the slow cooker. Add 1 tablespoon Italian seasoning, 1 teaspoon kosher salt and ½ teaspoon pepper.
Pour in 6 cups of chicken broth, then turn slow cooker on high and cook for 3-4 hours, or on low for 6-8 hours.
Just prior to serving, remove bay leaves and chicken breasts. Using 2 forks, shred chicken and return to slow cooker.
In a medium saucepan, melt butter on low. Once butter is melted, whisk in flour to create a roux, stirring until just combined. Slowly whisk in milk and half-and half until combined. Pour into slow cooker and stir until combined.
Season with salt and pepper to taste. Garnish with fresh parsley and enjoy!

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