Name: Creamy Chicken and Wild Rice Soup (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 lb Boneless skinless chicken breasts; 1 tsp Salt; 1/2 tsp Black pepper; 1 tbsp Olive oil; 1 cup Diced onion; 2 Diced carrots; 2 Diced celery stalks; 2 cloves Garlic-minced; 6 cups Chicken broth; 1 cup Wild rice-rinsed; 1/2 tsp Dried thyme; 1/4 tsp Dried rosemary; 1 bay leaf Bay leaf; 1/2 cup Heavy cream; 2 tbsp All-purpose flour; 2 tbsp Butter

Recipe tier

A comforting and hearty soup featuring tender chicken, wild rice, and a creamy, flavorful broth. This is a family-friendly recipe using readily available ingredients.

Total 1h

Serves 6

Steps 9

Ingredients 16

Soundtrack the cook

Slow simmer · 76 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Chicken
1 lb 450 g Boneless skinless chicken breasts
1 tsp 5 mL Salt
tsp 2.5 mL Black pepper
Vegetables
1 tbsp 15 mL Olive oil
1 cup 240 mL Diced onion
2 2 Diced carrots
2 2 Diced celery stalks
2 cloves 10 mL Garlic-minced
Soup Base
6 cups 1.4 L Chicken broth
1 cup 240 mL Wild rice-rinsed
tsp 2.5 mL Dried thyme
tsp 1.25 mL Dried rosemary
1 bay leaf 1 Bay leaf
Creamy Finish
cup 120 mL Heavy cream
2 tbsp 30 mL All-purpose flour
2 tbsp 30 mL Butter

Equipment

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Instructions

🎙️ Cook with voice coach

Season Chicken with Salt and Pepper.
Heat Olive oil in a large pot or Dutch oven over medium heat. Add Chicken and cook until browned and cooked through, about 8-10 minutes. Remove Chicken and set aside.
Add Diced onion, Diced carrots, and Diced celery stalks to the pot and cook until softened, about 5-7 minutes.
Add Garlic-minced and cook for 1 minute more.
Pour in Chicken broth and add Wild rice-rinsed, Dried thyme, Dried rosemary, and Bay leaf. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until Wild rice is tender.
While the soup simmers, make a roux. In a small saucepan, melt Butter over medium heat. Whisk in All-purpose flour and cook for 1-2 minutes, stirring constantly.
Gradually whisk the roux into the simmering soup. Stir until the soup thickens, about 2-3 minutes.
Shred the cooked Chicken and add it back to the soup.
Stir in Heavy cream and heat through. Remove Bay leaf before serving.