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Laughing Spatula / Recipe Index / Soup / Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

By Kathi & Rachel

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Creamy Chicken and Wild Rice Soup!  Comforting chicken and rice soup chalk full of veggies and wild rice with the most amazing broth!  All this in 30 minutes!

two bowls of chicken and wild rice soup

 

Hard to believe it’s almost Fall!    Soup and casseroles.  Soup, casseroles and pumpkin!  Soup, casseroles, pumpkin and….okay, you get it :).  Basically fall means food!  Comfort food too…my favorite kind!  I’m a savory gal so Fall and Winter are my food seasons.  Spring and summer aren’t bad either…basically, I’m a four season eater!

Ingredients for Chicken and Wild Rice Soup

  • Wild Rice – As much as we love wild rice in it’s uncooked original form it can be a chore. It requires cooking seperate before it goes in the pot.  For that reason we opt for a Wild Rice and Brown Rice blend.  We simply use a box, something like Far East or MJB Farmhouse Wild Herb Blend.  Just toss the seasoning packet before adding.  Quick cooking, easy on the cook, just the way we like it!
  • Chicken – leftovers or rotisserie chicken are a perfect fit for this.  Or just cook up two chicken breasts while chopping the veggies.
  • Chicken stock – we always reccomend low sodium so you can control the salt.
  • Carrots
  • Onion
  • Celery
  • Garlic
  • Cremini Mushrooms – optional, not everyone loves them but they add an incredible depth of flavor!
  • Heavy cream or Half and Half – we use this sparingly to keep the fat and calories low but the creaminess high!
  • Thyme 

pot of chicken and wild rice soup

 

What else can I add to this Wild Rice Soup?

  • Spinach
  • Kale
  • Bacon or Ham diced
  • Cheddar cheese
  • what else you got in your fridge?  Bok Choy?  Cabbage?…everyone in the pot!

What can I serve with this soup?

  • Easy Cheese Quick Bread
  • Foccacia Bread
  • English Muffin Bread
  • Homemade Bread Sticks

a spoonful of homemade soup

 

Let’s Eat!

Kathi and Rachel

A few more of our popular  Chicken soup recipes –

  • Chicken Pot Pie Soup
  • Thai Chicken Noodle
  • Creamy Chicken Tortellini
  • 20 Minute Chicken and Corn Chowder

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!

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two bowls of chicken and wild rice soup

Creamy Chicken and Wild Rice Soup

30 Minute Chicken Soup with Wild Rice - full of veggies. Fall Comfort Food!
5 from 4 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 servings
Author: Kathi & Rachel

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion chopped
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 4 garlic cloves, chopped
  • 1 cup cremini mushrooms, sliced
  • 1 tablespoon dried thyme - or 2 tablespoons fresh
  • 5 cups chicken broth we prefer low sodium
  • 1 5 ounce package of brown and wild rice. Remove and toss seasoning packet we used Far East brand
  • 2 cups cooked chicken cubed or shredded
  • 1/3 cup heavy cream or 1 cup half and half

Instructions

  • Add oil to large soup pot or Dutch oven on medium high heat. Saute onion, carrots and celery for about 3-4 minutes until slightly soft. Sprinkle with salt and pepper.
  • Add thyme, mushrooms and garlic.  Cook for about 2-3 minutes.
  • Add chicken broth and cream. Bring to a simmer.
  • Add rice and cook until rice is tender, about 15 minutes. Add chicken. Taste for sesasoning. More salt? pepper? thyme?
  • Serve with warm bread if desired. Store in a closed container in the fridge for up to 3 days. Freezing is not recommended due to the cream.

Nutrition

Calories: 240kcal | Carbohydrates: 33g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 95mg | Potassium: 469mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3860IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 2mg

 

 

 

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Filed Under: Chicken, Fast and Fresh, Healthy Recipes, Main Course Recipes, Soup

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Reader Interactions

Comments

  1. Marcy says

    January 13, 2018 at 6:48 pm

    5 stars
    This looks delicious! We love all of your recipes ; I wish you had a cook book 🙂
    On the Kale, i get the pre washed , boxed organic BABY kale. It much more tender and disguisable 🙂
    Otherwise baby spinach is great!

    Reply
    • Kathi @ LaughingSpatula.com says

      January 13, 2018 at 11:53 pm

      Thats a great idea about the baby kale Marci (and the cookbook…it’s a discussion we are having. Stand by!). I was working on a recipe for Bean, chorizo and kale soup that I had eaten recently and was going to sub spinach, but I think I’ll try the baby kale instead. Great tip! Clink!

      Reply
  2. Christina says

    September 21, 2017 at 6:44 pm

    I can’t wait to make this soup this weekend! I’m drooling over here! Great job 🙂

    Reply
    • Kathi @ LaughingSpatula.com says

      September 22, 2017 at 1:28 pm

      Thanks Christina! I hope you love it!

      Reply
  3. Linda says

    September 20, 2017 at 5:49 pm

    It’s fall here too and this soup looks like the perfect comfort food to cheer a grey day up ! Love the explosion of colors!

    Reply
    • Kathi @ LaughingSpatula.com says

      September 22, 2017 at 1:29 pm

      Hope you get a chance to try it Linda!

      Reply
  4. Janette | Culinary Ginger says

    September 20, 2017 at 5:15 pm

    This is one very colorful soup. They say eat the rainbow and I think we can manage that in this gorgeous soup.

    Reply
    • Kathi @ LaughingSpatula.com says

      September 22, 2017 at 1:30 pm

      Hi Janette! Love your blog and thanks for the nice note!

      Reply
  5. Lisa | Garlic & Zest says

    September 20, 2017 at 4:52 pm

    5 stars
    I’m a savory gal too, and this soup is right in my wheelhouse! Love the flavors and fall colors! Gorgeous!

    Reply
  6. Jeni @ Biscuits & Booze says

    September 20, 2017 at 4:35 pm

    5 stars
    Soup in 30 minutes is perfect! I want the same foods in fall 🙂

    Reply
  7. Suzy | The Mediterranean Dish says

    September 20, 2017 at 4:16 pm

    This is just what I need! Thanks for sharing.

    Reply
  8. Susan says

    September 17, 2017 at 5:29 pm

    Clearly you are part of the food blogger conspiracy to get me to make and eat soup! This one sounds very nice. With regard to kale, one thing that helps it is to massage it. I’ve always seen that done with oil when one is going to use it in a salad. But you may not ever like kale. My husband tells me it is bitter, no matter what I’ve done to it (it’s only been a couple of times, I’m not running a torture operation here, although he might argue that point…). If you don’t like the texture of the curly kale, try the laminate kind, which by the way, is much easier to work with.

    Reply
    • Kathi @ LaughingSpatula.com says

      September 17, 2017 at 10:38 pm

      Susan you make me smile! I am probably never gonna like kale, but I love spinach and chard and from what I’ve read it has about the same nutritional properties. Now about that kale massage…mmmmmmmmm :).

      Reply
5 from 4 votes (1 rating without comment)

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