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chicken wild rice soup in a creamy bowl with a spoon inside the bowl

Chicken Wild Rice Soup

This creamy chicken wild rice soup, loaded with vegetables is a quick, easy and utterly satisfying cold weather fare.
5 from 6 votes
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Course: lunch
Cuisine: American
Keyword: chicken wild rice soup
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 4
Calories: 540kcal


  • 1 tbsp butter
  • 2 stalks celery sliced
  • 2 carrots sliced
  • 1 onion chopped
  • 1 clove garlic
  • 3-4 sprigs fresh thyme or 1 tsp dried thyme
  • 1 bay leaf
  • salt and pepper to taste
  • 2 chicken breasts
  • 100g/2/3 cup wild rice or long grain rice
  • 1.5 litre/ 6 cups chicken stock
  • 250ml/ 1 cup double/heavy cream
  • 3 tbsp butter melted
  • 3 tbsp flour
  • 30g/1 cup fresh spinach


  • Heat the butter and cook the chopped celery, carrots and onion for 5-7 minutes over low heat, then add garlic and thyme and cook for 30 seconds longer.
  • Add the chicken stock, one bay leaf, a pinch of salt and pepper, chicken breasts, wild rice and bring to a boil. Then lower the heat and simmer for 45 minutes until the rice is tender. Take the chicken breasts out and shred with two forks , then add it back to the soup together with the heavy cream.
  • Make the roux by mixing melted butter with the flour, then stir it into the soup, bring to a gentle boil and let the soup simmer for a few minutes until it thickens, stir in spinach if using. Add salt and pepper to taste and take it off the heat.


Calories: 540kcal | Carbohydrates: 22g | Protein: 29g | Fat: 38g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 880mg | Potassium: 741mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6762IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 1mg