Creamy Chicken Wild Rice Soup

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


Units 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 1/2 pounds boneless skinless chicken breasts, diced
  • 2-3 cloves garlic, peeled and minced
  • 2 teaspoons poultry seasoning
  • 1-1 1/2 teaspoons coarse salt
  • 1 teaspoon dried mustard powder
  • 1 teaspoon celery salt
  • 3/4 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)


  1. In a Dutch oven or stock pot, heat the oil or butter to medium. Add the onion, carrots and celery and cook 7-8 minutes or until soft. 
  2. Add the diced chicken breast and cook until slightly browned on the outside.
  3. Stir in the garlic, poultry seasoning, salt, mustard powder, celery salt and black pepper. Stir in flour.
  4. Add the 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. 
  5. Remove the thyme sprigs and bay leaves and discard. Stir in the cream or half and half.  Add the Worcestershire or soy sauce, if desired.  Taste and adjust seasoning, if necessary.


Cooking Tip: Add more or less stock depending on how thick you like your soup. As the soup sits, it will thicken, so you may need to add additional stock.


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