Creamy Chicken and Wild Rice Soup
Creamy <strong>Chicken & Wild Rice Soup</strong>: Easy to make in just one pot, and so comforting! Chock-full of chicken, veggies, and hearty wild rice.
Prep Time25 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Appetizer, Main Course, Snack, Soup
Cuisine: American
Keyword: chicken and wild rice soup, chicken wild rice soup, creamy chicken and wild rice soup, creamy chicken wild rice soup
Servings: 6 bowls
Calories: 371kcal
Heat the oil in a large, heavy-bottomed pot over medium heat until shimmering.
Add the chicken, salt, garlic powder, and pepper, and sear until golden (approx. 5 to 10 minutes).
Remove the chicken from the pot and set aside.
Saute the carrots, celery, and onion until slightly softened (approx. 3 to 5 minutes).
Sprinkle the flour over the veggies and stir to coat.
Slowly pour in the chicken stock, while stirring to avoid lumps.
Add the cooked chicken and its juices back to the pot, along with the wild rice,** thyme, and bay leaves.
Turn the pot down to a low simmer and allow the soup to cook until the rice is done (approx. 50 to 60 minutes).
Stir in the cream, fish out the thyme stems and bay leaves, and serve.
*For a gluten-free option, substitute 2 tablespoons of cornstarch whisked together with 2 tablespoons cold water in place of the flour, adding along with the chicken stock.
**If you are making this dish ahead, you may want to cook the wild rice separately. Follow the cooking directions on the package.
Serving: 1bowl | Calories: 371kcal | Carbohydrates: 36g | Protein: 26g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 934mg | Potassium: 780mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7522IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 2mg