Cue up all the cozy vibes – this delicious soup is nourishing, satisfying, and the best way to welcome in cold weather.
We all need good soup recipes for fall and winter.
They’re easy to make. They’re hearty and nourishing at the same time. And, you can batch make a lot at once to last for days.
All wins in my book. I have no notes.
And this Easy Chicken and Wild Rice Soup has got it all.
It’s made with a mirepoix base – carrots, onion, and celery. These veggies add flavor and also so many nutrients to the soup.
It has wild rice – a delicious way to add carbs, which contribute fiber and that satisfaction factor.
It also has chicken as a good source of protein too.
It’s creamy and bright at the same time. Point blank, I love this soup so much.
It took me a few tries to get the recipe down exactly as I wanted it. Once I perfected it, I legit ate it for lunch every single day.
Make sure to eat it with toasted bread to dip too! Truly the cherry on top.
Store this soup in the fridge in an airtight container for up to 5 days. To reheat, warm it over the stove or in the microwave.
Sauté veggies & create a roux
Add the olive oil, carrots, onion, and celery to a large stock pot over medium high heat. Sauté for about 5 minutes, stirring occasionally, until soft and fragrant.
Add the flour and stir frequently for about 3 minutes, until thickened.
Boil & simmer
Add in the broth, wild rice, chicken, salt, and pepper and stir to combine. Cover and bring to a boil. Reduce the heat and let simmer for 30 minutes.
Add in the cream and lemon juice. Stir to combine and let simmer for another 10 minutes, stirring occasionally.
Notes
- Olive oil: This helps to sauté the vegetables and bring out their flavor. You can also use a different cooking oil, like avocado oil, if you prefer.
- Carrots, onion, and celery: The vegetables are the base of this soup. Make sure to chop them finely. As a hack, you can also buy pre-chopped mirepoix blends at many grocery stores.
- All-purpose flour: Stir the flour constantly to create a roux. This helps to thicken the soup.
- Chicken broth: A good chicken broth adds so much flavor to soup. You can also use vegetable broth if you prefer.
- Wild rice: Make sure to add it in uncooked.
- Chicken: If you’d rather not cook chicken, you can also add chopped or shredded rotisserie chicken here. Instead of adding it with the rice, add it towards the end with the cream.
- Heavy cream: Cream ties everything together and is what makes the soup creamy. For a dairy free version, try coconut cream instead.
- Lemon juice: While not traditional in this soup, I love the brightness the lemon offers. If you’d rather, feel free to omit it.
Ingredients
- 1/4 cup olive oil
- 1 cup carrots diced (about 2 large carrots)
- 1 cup yellow onion diced (about 1/2 medium onion)
- 1 cup celery diced (about 4-5 celery sticks)
- 1/3 cup all-purpose flour
- 6 cups low sodium chicken broth
- 3/4 cup wild rice uncooked
- 1 lb chicken breast uncooked and cut into 1-inch cubes
- 1 cup heavy cream
- 2 lemons juice
- Salt
- Pepper
- Optional: toasted sourdough bread to dip fresh parsley to garnish
Instructions
- Add the olive oil, carrots, onion, and celery to a large stock pot over medium high heat. Sauté for about 5 minutes, stirring occasionally, until soft and fragrant.
- Add the flour and stir frequently for about 3 minutes, until thickened.
- Add in the broth, wild rice, chicken, salt, and pepper and stir to combine. Cover and bring to a boil. Reduce the heat and let simmer for 30 minutes.
- Add in the cream and lemon juice. Stir to combine and let simmer for another 10 minutes, stirring occasionally.
