Does anyone else look forward to the colder months for literally no other reason than it’s SOUP WEATHER?! Every day is a good day for your favorite stew, broth, chili, bisque, whatever. Just as long as it comes in a bowl and it’s steaming hot. Soup is comfort food, no matter how you make it.
This Creamy Chicken & Wild Rice Soup is honestly a great soup recipe any time of year, but it makes me feel especially cozy and satisfied in the fall and winter months.
It’s loaded up with roasted chicken, plus hearty vegetables including carrots, celery and a whole bunch of fresh mushrooms. The wild rice blend that gets added cooks right in the soup liquid, which has a little milk and half and half in it to up the creaminess. What really makes this soooo savory and comforting though, are the fresh herbs that release the most luxurious earthy notes throughout the soup. A warm bowl of this soup on a chilly autumn day as the leaves fall outside… and I’m in a happy place.
Plus, I love that this Creamy Chicken & Wild Rice Soup proves just how easy it can be to whip up a quick and easy cold weather recipe that’s decadent, indulgent and filling, yet still pretty healthy and light. This soup is full of protein from the chicken and milk. Plus, the herbs and veggies in it add a whole slew of nutrients and antioxidants (which are great for staying healthy during the colder months).
This Creamy Chicken & Wild Rice Soup is the perfect way to kick off soup season (aka the best season).
Soup made simple…
This recipe is pretty straightforward — as simple as adding all the ingredients to a soup pot and simmering away.
The first step starts with one of my favorite combos… butter and onions. Dice up a yellow onion and get it sautéing over medium high heat for a few minutes.
When it’s soft and fragrant, throw in minced garlic, and some finely diced celery and onion. Aka, classic, comforting soup base. After those veggies soften up, add in a few handfuls of freshly chopped mushrooms. I used cremini for this recipe, but any kind you like will do just fine!
Along with that, a little dried rosemary. Let all those veggies cook down a few more minutes, soaking up most of the butter.
Next, it’s time to grab the white wine. Pour yourself a glass, of course. And then add a splash to your soup pot to deglaze it. Stir everything, scraping any browned bits off the bottom (SO much flavor there), and let it simmer for a minute or two while the alcohol cooks down. At this point, I also like to toss in a generous pinch of salt and pepper.
Next, add some shredded or diced up roasted chicken.
PRO TIP: This is one of those times when a store-bought rotisserie chicken really comes in handy. It’s already cooked through, and super juicy and flavorful at that. It’s takes a little bit of effort to shred all the meat off of a full chicken, but it’s so worth it. And you’ll only use a few cups for this recipe, so you’ll have more than half of the chicken leftover to use in another recipe, or toss in a salad for lunch.
Along with the chicken, add your wild rice. Fun fact, did you know that wild rice isn’t actually rice? It’s a blend of grass species. We just call it wild rice because it’s look and feel is so similar. It has more protein than rice, as well as added nutrients like fiber, potassium and zinc.
Next, add the liquid. I love to use a rich chicken stock for this recipe. You can also substitute with chicken broth. To make things creamy, add a cup of milk as well. Stir everything and bring the soup to a boil. Then lower the heat, put the lid on, and simmer the soup for about 20 minutes until the wild rice is tender.
Lastly, add a the final touches of flavor and creaminess. Stir in some freshly chopped thyme and sage leaves. Two of my favorite herbs, they are so fresh and earthy… and sage just always reminds me of the holidays. Take in the glorious smells of those herbs, and then finish it all off with a splash of half and half to make this soup extra comforting. Make sure to give it a taste here and adjust the salt and pepper to your taste.
After serving up this warm, satisfying Chicken & Wild Rice Soup, you can store the leftovers in the fridge for several days. This soup also freezes really well, so it makes a great meal prep option.
Let me know if you give this Chicken & Wild Rice Soup a try! I love to hear from you in the comments, or tag me on instagram @eat.think.live and let me see your creation! Plus, you can check out the rest of my recipes HERE.
Chicken & Wild Rice Soup
- 2 Tbsp Butter
- 1 Yellow onion Diced
- 3 Cloves Garlic Minced
- 2 Celery Stalks Finely diced
- 3 Medium Carrots Peeled & finely diced
- 2 Cups Mushrooms Diced
- 1 Tsp Dried Rosemary
- 1/2 Cup Dry White Wine
- 2 Cups Shredded Chicken*
- 1 Cup Wild Rice
- 4 Cups Chicken Stock
- 1 Cup Milk
- 1 Tsp Fresh Thyme Chopped
- 1 Tsp Fresh Sage Finely chopped
- 1/2 Cup Half & Half
- Salt & Pepper To Taste
- Add butter to a large pot over medium high heat. Once butter melts, add the onion and sauté until soft and fragrant, about 1-2 minutes.
- Add the garlic, carrots and celery and continue to cook for another 3-5 minutes.
- Add the mushrooms and dried rosemary and continue cooking for another 2-3 minutes.
- Once all the veggies are soft and fragrant, pour in the white wine and scrape any brown bits off the bottom of the pot. Add a pinch of salt and pepper as well and continue to cook for another 2-3 minutes.
- Add the chicken, rice, chicken stock and milk to the pot and bring to a boil. Lower heat, cover and simmer the soup for about 20 minutes, until the rice is tender.
- Remove lid, stir in fresh thyme and sage as well as the half and half. Continue to simmer for another 2-3 minutes. Taste, and adjust salt and pepper as necessary.