The Best Chicken Wild Rice Soup

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This Chicken Wild Rice Soup is the COZIEST meal with simmering comfort in every spoonful. This has easily become one of my favorite soups to make each year during the winter months.

How to Make the COZIEST Chicken Wild Rice Soup

This Chicken Wild Rice Soup is one of my favorite soups. It’s quick to make, delicious, and always brings so many great smells into our home. Follow the steps below to create a cozy dish to share with your loved ones.

Instructions

• In a slow cooker, place chicken breasts on high heat for 1 hour. The chicken will be done when it’s easy to shred.
• In a Dutch oven, melt the butter. Add the celery, carrots, onion, garlic, thyme, sea salt and black pepper. Cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes.
• Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
• Add in the chicken bone broth, milk and cream. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.
• Add the chicken and wild rice and simmer, stirring occasionally, until the wild rice is tender. About 30 minutes.
• Ladle the soup into bowls and serve. Enjoy!

Side Tip: This soup pairs well with No Knead Rosemary Bread.

Other Chili and Soup Recipes

Looking for other soup or chili recipes? Give these a try!

• Hearty Beef Vegetable Chili 
• Italian Sausage & Spinach Minestrone Soup
• Savory Classic French Onion Soup
• Sweet Chicken Ramen Bowl
• Chicken Noodle Soup
• Beef Vegetable Soup

Print Recipe

Chicken Wild Rice Soup

Simmering comfort in every spoonful – where warmth meets wild flavors!

Prep Time15 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 45 minutes mins

Course: Soup

Cuisine: American

Servings: 6 servings

Ingredients

• 3 chicken breasts boneless, skinless
• 4 tablespoons butter unsalted
• 1 ⅓ cups celery diced
• 1 ⅓ cups carrots diced
• 1 medium yellow onion chopped
• 2 garlic cloves minced
• 1 tablespoon fresh thyme
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ cup organic flour
• 64 ounces chicken bone broth
• 1 cup whole milk
• 1 cup heavy cream
• ½ cup dry wild rice rinsed

Instructions

• In a slow cooker, place chicken breasts on high heat for 1 hour. The chicken will be done when it is easy to shred.
• In a Dutch Oven, melt the butter. Add the celery, carrots, onion, garlic, thyme, sea salt and black pepper. Cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes.
• Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
• Add in the bone broth, whole milk, and heavy cream. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.
• Add the chicken and wild rice and simmer, stirring occasionally, until the wild rice is tender. About 30 minutes.
• Ladle the soup into bowls and serve. Enjoy!