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Creamy Chicken and Wild Rice Soup

This is a creamy, one-pot soup made with chicken, wild rice, and vegetables. The broth is thickened with a roux, and the chicken is cooked directly in the soup, which adds flavor and saves time.
Prep Time20 minutes
Active Time1 hour 15 minutes
Total Time1 hour 35 minutes
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Ingredients

  • 5 tbsp Butter
  • 2 medium Onions diced
  • 6 ribs Celery chopped
  • 5 large Carrots chopped
  • 7-8 cloves Garlic minced
  • 2 1/2 tsp Fresh thyme chopped
  • 1 1/4 tsp Diamond Crystal kosher salt plus more to taste
  • 3/4 tsp Black pepper freshly ground, plus more to taste
  • 1/3 cup All-purpose flour
  • 1 1/2 cups Wild rice blend rinsed
  • 10 cups Low-sodium chicken broth
  • 5 cups Water
  • 2 Bay leaves
  • 2 lbs Boneless skinless chicken breasts
  • 1 cup Heavy cream plus more if desired

Instructions

  • Melt butter in large Dutch oven over medium heat. Add onions, celery, and carrots; cook 10-15 minutes.
  • Add garlic, thyme, salt, and pepper; cook 1 minute.
  • Sprinkle flour over vegetables; stir constantly 3-5 minutes until paste forms.
  • Add wild rice, chicken broth, water, and bay leaves. Bring to boil, reduce heat, cover and simmer 30-45 minutes.
  • Add chicken breasts to soup; cook 20-25 minutes until internal temperature reaches 160°F.
  • Remove chicken, shred with forks, return to pot. Simmer 5 minutes.
  • Remove from heat, stir in heavy cream. Season to taste.
  • Remove bay leaves and serve hot.

Notes

Add cream off-heat to prevent curdling. Stir soup occasionally during simmering.