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Chicken and Wild Rice Soup
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5 from 10 votes

Chicken and Wild Rice Soup

So creamy and hearty, this creamy chicken and wild rice soup is what your family needs on chilly fall days or wintry cold evenings.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings
Calories: 566kcal
Author: Savory With Soul

Ingredients

  • 3 Tbsp olive oil
  • 1 pound chicken breast , boneless, skinless, cut into small chunks (about 2 cups)
  • 1 medium onion , chopped
  • 1 Tbsp garlic , minced (about 2 large cloves)
  • 1 tsp dry thyme
  • 1 tsp dry marjoram
  • 1 large carrot , sliced (about 1 cup)
  • 2 large celery stalks , chopped (about 1 cup)
  • 2 cups mushrooms , cremini or white, sliced
  • ½ tsp salt , more to taste
  • ½ tsp black pepper , more to taste
  • ½ tsp paprika
  • 8 cups chicken stock (or broth)
  • 1-½ cups wild rice , uncooked
  • 1 tsp lemon zest (or amount from one large lemon)
  • 1 cup heavy cream

Instructions

  • Preheat Dutch oven to medium heat for 2-3 minutes. Add oil and chicken. Cook 2-3 minutes, stirring to brown all sides. Add onion, garlic, thyme, and marjoram. Stir and cook 3 minutes. Add carrot, celery, and mushrooms. Cook 3 minutes. Add salt, black pepper, and paprika and stir in.
  • Add broth and rice and bring to a boil on high heat. Reduce heat to low-medium (2-3). Cover and cook 1 hour.
  • Uncover and turn off heat. Add lemon zest and stir in. Let sit 5 minutes, then add cream and stir.
  • Serve hot with bread and salad if desired.

Nutrition

Calories: 566kcal | Carbohydrates: 47g | Protein: 32g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 112mg | Sodium: 769mg | Potassium: 983mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2715IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2mg