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Creamy Chicken Wild Rice Soup

The coziest creamy chicken and wild rice soup is only about 30 minutes away. This soup is like a warm hug/ fuzzy sweater in soup form. It's perfect for an easy weeknight.
Course Soup
Cuisine American
Keyword Creamy chicken soup, Creamy Chicken Wild Rice Soup, rice and chicken soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 Servings
Calories 289kcal
Author Salted Mint

Ingredients

  • 1 tablespoon olive oil
  • 1 cup wild rice or red Camargue rice
  • 1 large yellow onion diced
  • 1 1/2 cups celery chopped
  • 1 large carrot chopped (about 1 cup)
  • 2 bay leaves
  • 2 tablespoons fresh thyme
  • 2 cloves garlic grated
  • 2 cups chopped mushrooms
  • 2 boneless skinless chicken breast
  • 6 cups chicken broth
  • 1 cup light cream optional

For the Roux sauce

  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup milk

For serving

  • juice of 1 lemon
  • 2 tablespoons dill

Instructions

  • Heat the olive oil in a large soup pot over a medium heat. Add the onions, celery and carrot and soften in the oil until fragrant and the onion is translucent, about 5 minutes. Add the garlic, mushrooms, bay leaves, and thyme and continue to sweat for a further 3 minutes.
  • Add the wild rice and the chicken breast. Pour the chicken broth into the pan and ensure that the chicken breast is covered. Top up with water if necessary. Bring the pot to a boil and turn the heat down to a simmer and cook for about 20 minutes, until the rice and chicken are cooked.
  • Once cooked, remove the chicken from the pot and use two forks to shred the chicken. Add it back to the pan and add the cream if you’re using it. Set aside while you make the roux sauce.
  • To make the roux sauce, melt the butter in a small sauce pan. Once it’s melted, add the flour and whisk to combine. Let the flour cook out for about 2 minutes. Slowly pour the milk into the pan while whisking to avoid lumps. Once all the milk has been added, bring the sauce to a boil. As soon as it has boiled it can be removed from the heat and added to the soup. Mix well. Add a squeeze of lemon juice and serve with fresh dill.