I want all the soupppppp - especially this creamy Chicken & wild rice soup.

Creamy, brothy, beany, pureed, chunky... I want it all. If my husband loved soup as much as I do, we'd seriously eat it on a daily (every meal) basis.

He enjoys a creamy soup or one with pasta or chili on occasion, but he isn't head over heels like I am (who is the weird one here?!).

And if I'm telling the truth, once in awhile I'll make soup but make it so thick that I call it a casserole and he eats it and doesn't even realize it was actually soup.

Tricks of the trade, my friends.

Chicken & Wild Rice Soup in white bowls.

An amazing recipe for chicken & wild rice soup

But what's cool is he ate an entire bowl of this Creamy Chicken & Wild Rice Soup tonight and at the end he said "that tasted like stuffing". I'll absolutely take that as a compliment. #winning

But seriously... I am in love with this new soup creation. Whenever we go out to a diner for breakfast (yes, breakfast) and they have soup ready and it's chicken and wild rice, I'm on it.

It's always so luxurious and creamy and delicious (and no, not exactly 'good for you')... it's a special little treat.

I had never made it at home before, but I figured it was high time I made a recipe of my own. I wanted it to be equally creamy and hearty, but perhaps a bit lighter... and with loads of veggies, chicken and wild rice. And I did just that.

My husband said "this soup tastes like stuffing"

It starts with onion, carrot, celery and garlic, is thickened with a light roux, seasoned with celery salt, dried mustard and poultry seasoning, simmered in liquid gold (stock) and finished with a bit of cream and fresh thyme.

It really is the definition of wholesome and hearty. Just what I want in a bowl of soup on a chilly night.

Also, full disclosure: I had 3 bowls of this soup today. Breakfast, lunch and dinner.

Creamy Chicken & Wild Rice Soup

Print Recipe

A lightened-up version of creamy chicken & wild rice soup with loads of veggies, chicken and wild rice in a luxurious broth.

Author: Julie Andrews
Prep Time: 20 min
Cook Time: 45 min
Total Time: 1 hr 5 min
Yield: Serves 8
Category: Soup
Method: Stove-Top
Cuisine: American

Ingredients

Scale

4 tablespoons butter or oil
1 medium yellow or white onion, peeled and diced
2 medium carrots, peeled and diced
1 medium stalk celery, diced
1 ½ pounds boneless skinless chicken breasts, diced
2-3 cloves garlic, peeled and minced
2 teaspoons poultry seasoning
1-1 ½ teaspoons coarse salt
1 teaspoon dried mustard powder
1 teaspoon celery salt
¾ teaspoon ground black pepper
4 tablespoons all-purpose flour
5-6 cups unsalted chicken stock*
1 cup wild rice or wild rice blend
2-3 sprigs fresh thyme
2 dried bay leaves
3-4 tablespoons heavy cream or half and half
1 teaspoon Worcestershire sauce or low sodium soy sauce (optional)

Instructions

In a Dutch oven or stock pot, heat olive oil to medium. Add onion, carrots and celery and cook 7-8 minutes or until soft.
Add the diced chicken breast and cook until slightly browned on the outside.
Stir in garlic, poultry seasoning, salt, mustard powder, celery salt and black pepper. Stir in flour.
Add chicken stock and turn heat to medium-high. Bring to a simmer, then add wild rice, thyme sprigs and bay leaves. Reduce heat to low and let simmer, stirring frequently, for 40-50 minutes or until rice is al dente, adding additional stock if mixture gets too thick or starts to stick to the bottom.
Remove the thyme sprigs and bay leaves and discard. Stir in cream or half and half. Add Worcestershire or soy sauce, if desired. Taste and adjust seasoning, if necessary.

Notes

Cooking Tip: Add more or less stock depending on how thick you like your soup.

Nutrition

Serving Size: ⅛ of recipe
Calories: 262
Sugar: 2
Sodium: 765
Fat: 12
Saturated Fat: 6
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 11
Fiber: 2
Protein: 30
Cholesterol: 111

Keywords: easy, homemade, from scratch, healthy, comforting