Good Creamy Chicken and Wild Rice Soup in 45 Min

Is there anything more comforting than a warm bowl of soup on a chilly day? I don’t think so! Especially when it’s *this* **Creamy Chicken and Wild Rice Soup**. Trust me, it’s like a hug in a bowl. It’s the perfect hearty meal, packed with flavor and so easy to make. You get the creamy, dreamy texture, tender pieces of chicken, and that slightly nutty wild rice – wow!

I’ve been making soup for, well, let’s just say a *long* time. My grandma had a soup recipe for everything! This version? It’s my own twist on a classic, and it’s become a family favorite. I remember one particularly snowy winter, everyone was feeling a little down. I whipped up a big pot of this **Creamy Chicken and Wild Rice Soup**, and suddenly, things felt brighter. Seriously, it’s magic!

Why You’ll Love This Creamy Chicken and Wild Rice Soup

Okay, so why *this* soup? Let me tell you, it’s not just a recipe; it’s a solution to those “what’s for dinner?!” moments. Here’s the lowdown:

Quick and Easy Weeknight Meal

Seriously, who has hours to spend cooking on a Tuesday? Not me! This **Creamy Chicken and Wild Rice Soup** comes together surprisingly fast. You can totally have a satisfying, home-cooked dinner on the table even on your busiest nights. Score!

Comforting and Flavorful

Imagine this: a spoonful of rich, creamy broth, tender chicken, and the subtle nuttiness of wild rice. It’s warm, it’s cozy, it’s just plain delicious. Trust me, this soup is a flavor explosion in the best way possible!

Nutritious and Hearty

We’re not just talking about comfort food here; we’re talking about *good* comfort food. You’ve got protein from the chicken, fiber from the wild rice, and a bunch of other good stuff. So you can feel good about eating it (and serving it!).

Ingredients for Creamy Chicken and Wild Rice Soup

Alright, let’s talk ingredients! Don’t worry, nothing too crazy here. Just good, wholesome stuff that comes together to make the *best* **Creamy Chicken and Wild Rice Soup** you’ve ever had. Here’s what you’ll need:

The Chicken

You’ll want 1 lb of boneless, skinless chicken breasts halves. I usually grab a pack with 2-3 breasts – easy peasy!

The Wild Rice

Get your hands on 3/4 cup of uncooked wild rice blend. My personal fave? Lundberg Wild Blend Rice. Seriously, it makes a difference!

The Vegetables

Chop up 1 cup of yellow onion (don’t cry!), dice 1 cup of carrots and 1 cup of celery. And don’t forget 1 large garlic clove, minced. I like to use my garlic press for this – so quick!

The Dairy

You’ll need 1 1/2 cups of milk and 1/2 cup of heavy cream. Don’t skimp on the cream, it’s what makes it *creamy*!

The Flavorings

Grab 7 Tbsp of butter, diced and divided (we’ll use it in two stages). Also get 1/4 tsp each of dried thyme, marjoram, sage, and rosemary. Salt and pepper to taste, of course! And finally, 1 tsp of lemon zest – trust me, it brightens everything up!

Other

Don’t forget 1/2 cup of all-purpose flour (for thickening!) and 4 1/2 cups of low-sodium chicken broth. I always go low-sodium so I can control the salt myself.

How to Make Creamy Chicken and Wild Rice Soup: Step-by-Step Instructions

Okay, ready to get cooking? Don’t worry, this **Creamy Chicken and Wild Rice Soup** isn’t complicated. Just follow these steps, and you’ll be slurping up deliciousness in no time!

Preparing the Wild Rice

First things first, get that wild rice going! Just cook it according to the package directions. This might take a little while, so I usually do this *before* I even start chopping veggies. You can even cook it a day ahead if you’re super organized. Go you!

Sautéing the Vegetables

Grab your biggest pot and melt 1 Tbsp of butter over medium heat. Toss in your chopped onion, carrots, and celery. Sauté them for about 4 minutes, until they start to soften up a bit. Then, add your minced garlic and cook for another 30 seconds. Careful not to burn the garlic – nobody wants bitter soup!

Cooking the Chicken

Pour in your chicken broth, then add the dried thyme, marjoram, sage, and rosemary. Season with salt and pepper to taste (don’t be shy!). Crank the heat up to medium-high, add your chicken breasts, and bring it all to a boil. Once it’s boiling, cover the pot, reduce the heat to medium-low, and let it simmer until the chicken is cooked through – about 12-16 minutes. The key is to make sure the chicken reaches 165°F internally.

Shredding the Chicken

Carefully remove the chicken breasts from the pot and shred them with two forks. It should be super easy to shred if it’s cooked right! Set the shredded chicken aside for now, and keep the soup covered over low heat to keep it warm.

Making the Cream Sauce

In a separate saucepan, melt the remaining 6 Tbsp of butter over medium heat. Once it’s melted, add the flour and cook for about 1 1/2 minutes, whisking *constantly*. Seriously, don’t stop whisking, or you’ll get lumps! Slowly pour in the milk while whisking like crazy. Then, whisk in the heavy cream. Keep cooking and stirring until the sauce thickens up – it should coat the back of a spoon.

Combining the Soup

Pour that beautiful cream sauce into the big pot with the chicken broth and veggies. Add the shredded chicken, cooked wild rice, and lemon zest. Stir it all together until everything is nicely combined. Take it off the heat – you don’t want the cream to curdle!

Serving the Creamy Chicken and Wild Rice Soup

Let the soup cool slightly before serving. It’s even better the next day, if you can wait that long! Enjoy!

Tips for the Best Creamy Chicken and Wild Rice Soup

Want to take your **Creamy Chicken and Wild Rice Soup** from good to *amazing*? I’ve got a few tricks up my sleeve!

Don’t Overcook the Chicken

Nobody likes dry, rubbery chicken! Make sure you cook it until it’s *just* done. Use a meat thermometer to check – you’re looking for 165°F. And remember, it’ll continue to cook a little even after you take it off the heat!

Adjust the Thickness

Soup too thick? Add a splash more chicken broth until it’s just the way you like it. Too thin? Let it simmer uncovered for a bit to reduce. Or, you could mix a tablespoon of cornstarch with a tablespoon of cold water, then whisk it into the simmering soup to thicken it right up!

Use Fresh Herbs

Dried herbs are fine in a pinch, but fresh herbs will take this soup to a whole new level. If you’ve got ’em, use ’em! Chop ’em up and stir them in right at the end for a burst of flavor. My favorite part is when you get a bite with the fresh herbs!

Ingredient Notes and Substitutions for Creamy Chicken and Wild Rice Soup

Okay, so sometimes you’re missing an ingredient or just want to mix things up, right? No problem! Here are a few swaps you can make in this **Creamy Chicken and Wild Rice Soup** without sacrificing too much flavor.

Wild Rice Substitutions

Don’t have wild rice? No sweat! Brown rice or even white rice will work in a pinch. Just remember, they’ll change the texture and flavor a bit. Wild rice has that unique nutty thing going on, ya know?

Dairy-Free Option

Want to make this soup dairy-free? Easy! Just swap out the milk and heavy cream for your favorite plant-based alternatives. Almond milk, cashew milk, or even coconut milk (the carton kind, not the canned stuff!) will do the trick. Just be aware that some plant-based milks have a sweeter flavor, so you might want to adjust the salt and pepper.

Vegetable Variations

Feel free to get creative with the veggies! Mushrooms would be amazing in this soup – sauté them with the onions and carrots. Corn adds a touch of sweetness. Green beans? Sure, why not! It’s your soup, make it your own!

Frequently Asked Questions About Creamy Chicken and Wild Rice Soup

Got questions about this **Creamy Chicken and Wild Rice Soup**? I bet you do! Here are some of the most common questions I get asked – hopefully, this helps!

Can I make Creamy Chicken and Wild Rice Soup in a slow cooker?

Absolutely! Slow cookers are perfect for soup! Just toss the wild rice (rinsed!), onion, carrots, celery, garlic, chicken broth, herbs, salt, pepper, and chicken breasts into your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through. Shred the chicken, then stir in the cream sauce (made separately on the stovetop – you can’t just dump flour in a slow cooker, trust me, I’ve tried!), and you’re good to go! Easy peasy!

How long does Creamy Chicken and Wild Rice Soup last?

This **Creamy Chicken Soup** is usually devoured pretty quickly in my house, but if you have leftovers, they’ll keep in the fridge for 3-4 days. Just make sure to store it in an airtight container. When you’re ready to reheat, just warm it up on the stovetop over medium heat, stirring occasionally. You might need to add a splash of chicken broth if it’s thickened up too much.

Can I freeze Creamy Chicken and Wild Rice Soup?

Freezing this soup is a bit tricky because of the dairy. Cream-based soups *can* sometimes get a little grainy when they’re thawed. But, if you really want to freeze it, here’s what I recommend: let the soup cool completely, then portion it out into freezer-safe containers or bags. Leave a little room at the top, since liquids expand when they freeze. When you’re ready to eat it, thaw it in the fridge overnight, then reheat it gently on the stovetop. Be prepared for a *slight* change in texture, but it’ll still be delicious!

Storage and Reheating Instructions for Creamy Chicken and Wild Rice Soup

Got leftovers? Lucky you! Just pop the **Creamy Chicken and Wild Rice Soup** in an airtight container and stick it in the fridge. It’ll be good for about 3-4 days. To reheat, gently warm it on the stovetop, stirring now and then. If it’s too thick, add a splash of broth. Easy!

Nutritional Information for Creamy Chicken and Wild Rice Soup

Okay, so here’s the deal: figuring out the exact nutrition info for this **Creamy Chicken and Wild Rice Soup** is kinda tricky. It really depends on the brands you use, how big your chicken breasts are, and all that jazz. So, just keep in mind that any numbers you see are just estimates, okay?

Enjoy Your Homemade Creamy Chicken and Wild Rice Soup!

There you have it! Your very own pot of **Creamy Chicken and Wild Rice Soup**, ready to warm you from the inside out. I really hope you love it as much as my family does! And hey, if you try it out, would you do me a favor? Leave a comment below and let me know what you think! Or even better, give it a star rating! I love hearing from you guys!

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