ADVERTISEMENT
Instructions
- Sauté the Aromatics
In a large soup pot, heat butter and olive oil over medium heat. Add onion, carrots, and celery, and sauté for 5–7 minutes until softened. Add garlic and cook for 1 more minute. - Simmer the Base
Stir in the wild rice, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 35–40 minutes, or until the rice is tender. - Add Chicken and Cream
Stir in the shredded chicken and cream. Simmer for another 5 minutes, allowing the flavors to meld. Taste and adjust seasoning. - Serve Hot
Ladle into bowls and top with chopped parsley if desired. Serve with crusty bread or crackers.
Why It’s a Family Favorite
- 🥣 Rich and creamy, but not too heavy
- 🍗 Packed with protein from the chicken and wild rice
- 🧅 Layered with flavor thanks to the sautéed aromatics
- 🍽 Perfect leftovers—it gets even better the next day!
Variations to Try
- Lighter version: Swap heavy cream for evaporated milk or coconut milk
- Add veggies: Stir in spinach, mushrooms, or corn
- Make it gluten-free: Ensure your broth and rice blend are certified GF
Final Thoughts
When a soup earns “favorite” status from someone who isn’t even under the weather, that’s how you know it’s something special. This creamy chicken and rice soup has all the qualities of a classic comfort meal, yet it’s simple enough for any day of the week.
If you’ve been looking for a go-to soup that brings everyone to the table—sick day or not—give this one a try. Just don’t be surprised if your loved ones start requesting it even when they feel perfectly fine.
Want help turning this into a slow cooker or Instant Pot version? I’ve got you covered—just let me know!
