Creamy Chicken Wild Rice Soup with Heavy Cream and Fresh Herbs
The richest, creamiest chicken wild rice soup you'll make — built on a double-cream roux, loaded with four herbs, and finished with lemon zest for a bowl that tastes like pure cozy comfort.
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Servings: 5
Ingredients
- 3/4 cup uncooked wild rice blend
- 1 cup chopped yellow onion (1 small)
- 1 cup diced carrots (2 medium)
- 1 cup diced celery (3 ribs)
- 7 tbsp butter, divided
- 1 large garlic clove, minced
- 4½ cups low-sodium chicken broth
- ¼ tsp each dried thyme, marjoram, sage, and rosemary
- Salt and black pepper, to taste
- 1 pound boneless skinless chicken breasts
- ½ cup all-purpose flour
- 1½ cups whole milk
- ½ cup heavy cream
- 1 tsp lemon zest
Instructions
- Cook wild rice blend according to package directions.
- Set aside.Melt 1 tablespoon butter in a large pot over medium heat.
- Sauté onion, carrots, and celery for 4 minutes.
- Add garlic and cook 30 seconds more.Add chicken broth and all four herbs. Season with salt and pepper. Increase heat to medium-high, add chicken breasts, and bring to a boil.
- Cover, reduce to medium-low, and simmer 12–16 minutes until chicken is cooked through, flipping once if breasts are thick.Remove chicken and shred into bite-sized pieces on a cutting board.
- Keep soup warm over low heat.In a separate saucepan, melt remaining 6 tablespoons butter over medium heat.
- Whisk in flour and cook 1½ minutes.
- Slowly whisk in milk, then heavy cream.
- Stir constantly until thickened.Add cream mixture, shredded chicken, cooked rice, and lemon zest to the soup pot.
- Stir to combine and remove from heat.Taste, adjust seasoning, and serve hot.
Notes
Notes
- Rice tip: Lundberg Wild Blend is highly recommended for best flavor and texture.
- Make it lighter: Replace heavy cream with additional milk or use half-and-half.
- Make it faster: Use 3 cups of shredded rotisserie chicken — skip the poaching step entirely.
- Storage: Refrigerate up to 4 days. Freeze up to 3 months. Add broth or milk when reheating as the rice absorbs liquid over time.
- Make ahead: Tastes even better the next day. Reheat gently on the stovetop over medium-low heat, stirring frequently.