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A bowl of creamy chicken and wild rice soup

Creamy Chicken and Wild Rice Soup Recipe

This creamy chicken and wild rice soup is hearty, comforting, and full of flavor with seasoned chicken, tender vegetables, a wild rice blend, and a rich, creamy broth finished with freshly grated parmesan. It's an easy cold-weather dinner the whole family will love.
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Prep Time 20 minutes
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

For the Chicken
  • 11/2 pounds chicken breasts
  • olive oil, enough to lightly coat chicken
  • your favorite chicken seasoning
For the soup
  • 1 T olive oil
  • 4 T butter
  • 1 large onion, diced
  • 3-4 carrots, peeled and sliced
  • 3 celery stalks, diced
  • 1/3 cup flour
  • 8 cups chicken broth
  • 2 chicken bouillon cubes
  • 1 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp pepper
  • Salt, to taste
  • 1 cup wild rice blend
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese

Method
 

  1. Place the chicken in crock pot, drizzle with olive oil and season well.
    Cover and cook at high for 4 hours, or low for 6-8 hours.
    Internal temp should be 165℉
  2. Cook the rice separately, according to package directions.
    Once cooked, set aside while you make the soup.
  3. Saute the Veggies in the olive oil and butter in a large soup pot over medium heat for 6-8 minutes.
    Add minced garlic and cook for another 30seconds
  4. Sprinkle flour over veg and stir well and cook for 1-2 minutes. slowly pour in the chicken broth, stirring as you pour so the broth incorporates.
    Stir in bouillon and spices.
    Bring soup to gentle simmer.
    Cover pot and let simmer for 20 minutes or until veg is tender.
  5. Reduce heat to low and add shredded chicken and heavy cream.
    Stir everything together and allow soup to warm gently.
    DO NOT BOIL!
  6. Stir in Parmesan cheese. Let it melt into soup.
  7. Add rice and taste, adjust seasonings if needed.
    Sprinkle with parsley or extra Parmesan cheese when serving, if desired.