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!
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
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?
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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Creamy Chicken and Wild Rice Soup
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
Marcy says
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!
Kathi @ LaughingSpatula.com says
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!
Christina says
I can’t wait to make this soup this weekend! I’m drooling over here! Great job 🙂
Kathi @ LaughingSpatula.com says
Thanks Christina! I hope you love it!
Linda says
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!
Kathi @ LaughingSpatula.com says
Hope you get a chance to try it Linda!
Janette | Culinary Ginger says
This is one very colorful soup. They say eat the rainbow and I think we can manage that in this gorgeous soup.
Kathi @ LaughingSpatula.com says
Hi Janette! Love your blog and thanks for the nice note!
Lisa | Garlic & Zest says
I’m a savory gal too, and this soup is right in my wheelhouse! Love the flavors and fall colors! Gorgeous!
Jeni @ Biscuits & Booze says
Soup in 30 minutes is perfect! I want the same foods in fall 🙂
Suzy | The Mediterranean Dish says
This is just what I need! Thanks for sharing.
Susan says
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.
Kathi @ LaughingSpatula.com says
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 :).