Description
This Creamy Chicken and Rice Soup is a hearty, comforting dish packed with fresh vegetables, wild rice, and tender shredded chicken in a rich, creamy broth. Perfectly balanced with herbs and a touch of seasoning, it’s an easy-to-make recipe from scratch that delivers warmth and nourishment in every spoonful.
Ingredients
Scale
Vegetables and Herbs
- 1 medium yellow onion, small diced (about 1 cup, 150g)
- 2 garlic cloves, minced (1 Tbsp)
- ½ lb. carrots, sliced (1.5 cups, 227g)
- ½ bunch celery, sliced (2 cups, 227g)
- ⅓ bunch fresh parsley, chopped
- 1 bay leaf
Protein and Grains
- 1 lb. boneless, skinless chicken breast (454g)
- 1 cup wild rice mix (250g)
Liquids and Fats
- 1 Tbsp olive oil
- 2 Tbsp butter
- 2 cups whole milk
Pantry and Seasonings
- 2 Tbsp all-purpose flour
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp freshly cracked black pepper
- 1-2 tsp salt (to taste)
- 6 cups water (48 oz)
Instructions
- Prepare Ingredients: Gather all ingredients. Dice the onion and mince the garlic if using fresh cloves.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté for about 5 minutes until tender and fragrant.
- Add and Cook Vegetables: Slice fresh carrots and celery while onions cook. Add carrots and celery to the pot and cook for an additional 5 minutes to soften.
- Add Main Components and Simmer: Add whole chicken breast, bay leaf, dried oregano, thyme, cracked black pepper, wild rice, and 6 cups of water to the pot. Do not add salt yet. Bring to a boil over medium-high heat, then reduce to low and simmer, covered, for 1 hour until rice is tender and chicken is cooked through.
- Make Creamy Roux: Near the end of simmering, melt butter in a small pot over medium heat. Whisk in flour and cook, stirring constantly, for 2 minutes to form a roux.
- Add Milk to Roux: Slowly whisk in the whole milk, gradually bringing the mixture to a simmer while whisking frequently to prevent scorching. The mixture will thicken slightly. Remove from heat once thickened.
- Shred Chicken and Finish Soup: Remove bay leaf from soup. Using two forks, carefully shred the cooked chicken breast directly in the pot. Add chopped parsley and gradually stir in the thickened milk mixture. Season with salt to taste (start with about 1 tsp and adjust) and additional pepper if desired.
- Serve: Ladle soup into bowls and serve hot for a comforting meal.
Notes
- This soup is made completely from scratch using fresh vegetables and a wild rice blend for hearty texture.
- The roux with butter, flour, and milk creates a rich and creamy broth without heavy cream.
- Adjust seasoning gradually when adding salt to avoid over-salting.
- Step-by-step photos can be found below the recipe card for visual guidance.
- Leftovers store well and taste even better the next day.
Nutrition
- Serving Size: 1 serving (1.25 cups)
- Calories: 241
- Sugar: 4 g
- Sodium: 436 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg
