Creamy Chicken and Wild Rice Soup

A bowl of creamy soup containing pieces of chicken, diced vegetables, and garnished with fresh parsley.

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5 from 1 vote

Prep Time1

Cook Time30

Total Time1 30

Course: Dinner, Main Course, Soup

Cuisine: American

Keyword: Creamy Chicken and Wild Rice Soup

Servings: servings

Calories: 457kcal

Ingredients

¾ cup wild rice cooked according to package directions
½ cup butter
½ cup onion finely chopped
½ cup carrots diced or shredded
½ cup celery stalks diced
3 cloves garlic minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon salt adjust to taste
1/4 teaspoon black pepper adjust to taste
½ cup all-purpose flour
6 cups chicken broth
2 cups half-and-half
2 cups cooked chicken diced or shredded
2 bay leaves
Chopped fresh parsley for garnish

Instructions

In a separate pot, cook the wild rice according to the package instructions. Once cooked, set aside.
¾ cup wild rice
In a large soup pot, melt the butter over medium-low heat. Add the chopped onion, carrots, and celery. Sauté for about 3-5 minutes, or until the vegetables are softened.
½ cup butter, ½ cup onion, ½ cup carrots, ½ cup celery stalks
Add the garlic, dried thyme, dried rosemary, dried sage, salt, and black pepper to the sautéed vegetables. Stir to combine and let the herbs release their aroma for about 1 minute.
3 cloves garlic, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried sage, 1/2 teaspoon salt, 1/4 teaspoon black pepper
In the same pot, add the all-purpose flour and whisk continuously to form a smooth roux.
½ cup all-purpose flour
Cook for 2-3 minutes, or until the roux is lightly golden.
Slowly pour in the chicken broth while stirring to avoid lumps. Add the half-and-half.
6 cups chicken broth, 2 cups half-and-half
Continue to stir until the mixture slightly thickens.
Stir in the cooked chicken, cooked wild rice and bay leaves. Let the soup simmer for about 10-15 minutes, or until it reaches your desired consistency. Stir occasionally to prevent sticking or burning.
2 cups cooked chicken, 2 bay leaves
Taste the soup and adjust the seasoning with salt and black pepper as needed.
Remove the bay leaves from the soup.
Ladle the creamy chicken and wild rice soup into bowls and garnish with chopped fresh parsley.
Chopped fresh parsley for garnish

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