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Creamy Chicken & Wild Rice Soup : Hearty Comfort in a Bowl

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This soup combines tender chicken, nutty wild rice, savory vegetables, and a velvety creamy broth into one soothing, satisfying dish. Perfect for chilly evenings, for batch‑cooking, or just when you want comfort that actually fills you up and hugs you back.

Ingredients

Scale

1 lb boneless, skinless chicken breasts (or thighs)

1 cup uncooked wild rice (or wild rice blend)

1 medium onion, diced

2 carrots, sliced

2 celery ribs, sliced

3 cloves garlic, minced

4 tablespoons butter (or olive oil)

3 tablespoons all‑purpose flour

6 cups low‑sodium chicken broth

1 cup milk (or half‑and‑half for richer)

1/2 cup heavy cream (optional, for extra creaminess)

1 teaspoon dried thyme

1/2 teaspoon rosemary (dried or fresh)

Salt & pepper to taste

Chopped fresh parsley (for garnish)

Instructions

In a large pot, melt half the butter over medium heat. Add onion, carrots and celery; sauté until softened (about 5 minutes). Add garlic and cook 30 seconds more.

Add remaining butter and stir in flour to form a light roux; cook 1–2 minutes, whisking until bubbly.

Gradually pour in chicken broth while whisking to prevent lumps. Add thyme, rosemary, salt and pepper.

Add chicken breasts and wild rice. Bring to a simmer, reduce heat, cover and cook ~30 minutes or until rice is tender and chicken is cooked through.

Remove chicken from the pot, shred or dice it, then return to soup. Stir in milk and heavy cream (if using), and heat through but do not boil.

Adjust seasoning. Serve topped with fresh parsley.

Nutrition

Find it online: https://thecomfortspoon.com/creamy-chicken-wild-rice-soup-hearty-comfort-in-a-bowl/