Creamy Chicken and Wild Rice Soup

A hearty chicken soup that will warm your belly on a cold day. Rich and creamy, loaded with nutty wild rice, tender chunks of chicken and veggies – the PERFECT meal for a cold day, or any day for that matter!



Well, I have to admit, wild rice is not an ingredient I use very often. In fact, I have to tell you that I had this package of wild rice sitting in my pantry for quite a while.  I received this little container of wild rice in a gift basket some time ago. For some reason, I just never got around to using it. Well, to make a long (boring) story short, I finally got around to using it. You guys, I am really kicking myself for waiting this long!  Wild Rice is absolutely delicious! It has been so long since I have cooked or eaten wild rice I had forgotten just how good it is.

Creamy Chicken and Wild Rice Soup

Recipe Source: A Vintage Kitchen

  • 3 Tbsp. butter
  • 1 cup onion (diced)
  • 2/3 cup celery (diced)
  • 2 cups carrot ( sliced)
  • 3 cloves garlic (minced)
  • 1 cup uncooked wild rice (rinsed in cold water and drained well)
  • 3 Tbsp. flour
  • 6 cups chicken broth/stock ( plus more if needed)
  • 2 bay leaves
  • 1 teaspoon Italian seasoning
  • 2 teaspoons chicken bouillon paste (I use Better than Bouillon)
  • 2 cups rotisserie chicken (skin and bones removed and diced/shredded)
  • 1 cup heavy cream or half and half
  • sea salt and pepper (to taste)


  1. Heat the butter in a large stockpot over medium heat. Sauté the onion, celery, and carrot until the onion is translucent, about 5 minutes.
  2. Add the garlic and wild rice to the pan and cook about 2 minutes longer.
  3. Stir in flour and cook for a couple of minutes, while stirring. Slowly whisk in the chicken broth. Add the bay leaves, Italian seasoning, and chicken bouillon.
  4. Bring to a boil, cover and reduce heat to low and simmer 45 to 60 minutes, or until the wild rice is cooked.
  5. Stir in the chicken and cream, simmer for 5 to 10 minutes. Add extra chicken broth if the soup is too thick.  Remove bay leaves. Taste and adjust seasoning to taste.  Serve hot. Yields: 6 servings


4 thoughts on “Creamy Chicken and Wild Rice Soup

  1. Pingback: Creamy Chicken and Wild Rice Soup — A Vintage Kitchen | My Meals are on Wheels

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