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Illustration of creamy chicken and wild rice soup with carrots and celery in a white bowl.

Creamy Chicken & Wild Rice Soup

Wild rice, chicken and a little milk make this creamy soup filling enough for dinner.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 6 equal portions
Calories 402 kcal

Equipment

  • 1 large pot or baking dish as directed food thermometer

Ingredients
  

  • 2 lb boneless skinless chicken breast, raw, 1-inch pieces
  • 1 1/8 cups dry wild rice, rinsed 1 cup plus 2 Tbsp, measured dry; true wild rice, not a blend.
  • 2 cups carrots, diced
  • 1 1/2 cups celery, diced
  • 1 cup onion, diced
  • 4 cloves garlic, minced
  • 1 Tbsp olive oil
  • 2 1/2 cups 1% milk
  • 1/4 cup all-purpose flour
  • 6 1/3 cups water
  • 2 tsp dried thyme
  • 2/3 tsp table salt
  • 1/2 tsp black pepper

Instructions
 

  • Heat oil in a large soup pot over medium heat. Cook onion, carrots and celery for 7 minutes, then add garlic and thyme for 30 seconds.
  • Add wild rice and water. Bring to a boil, then partly cover and simmer gently for 35 minutes. Use true wild rice; blends may need a different cooking time.
  • Add raw chicken pieces. Simmer gently for 12–18 minutes, until rice is tender and chicken reaches 165°F in the thickest pieces. Add water as needed to keep a soupy consistency.
  • Whisk flour into the cold milk until smooth. Stir into the pot, add salt and pepper, and simmer gently for 5–8 minutes until lightly thickened, stirring often. Return the soup to at least 165°F.
  • Divide the complete pot into six equal portions. Do not drain cooking liquid.

Notes

The soup will thicken as it sits. Loosen with water when reheating. Milk can separate after freezing; freeze a trial portion first.
Serving: one of 6 equal portions of the complete batch. Finished cooked weight and volume are unmeasured. No unlisted sides or toppings included.
Refrigerate in shallow containers at 40°F or below within 2 hours (1 hour above 90°F). Use within 3–4 days. Reheat to 165°F throughout; bring soups and stews to a rolling boil while stirring. Freeze a trial portion for up to 2 months for quality, then thaw in the refrigerator. Do not reheat in a slow cooker.
Development recipe; not personally cooked or kitchen tested. Nutrition is Estimated, not Reviewed. Brands and substitutions change the estimate.