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a bowl of creamy chicken wild rice soup sitting on a wooden board

Creamy Chicken Wild Rice Soup


Only one more week until the start of Fall!!! I have been super busy in the kitchen creating all sorts of yummy soups and chowders. This cozy, Creamy Chicken Wild Rice Soup recipe is now one of my Hubby’s favorites! A generous helping of hearty vegetables and warm, creamy broth are like a delicious hug! With the use of rotisserie chicken, this cold weather soup is relatively quick and easy to prepare. This is one classic soup that will warm your heart, and satisfy your tastebuds on any chilly fall or winter evening!


  • 1 tablespoons olive oil
  • 2 tablespoons butter
  • 1 carrot, diced
  • 2 stalks celery with leaves, diced
  • 1 small onion, diced
  • 1 teaspoon salt, plus
  • 1 teaspoon black pepper, plus
  • 1 garlic clove, chopped
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons flour
  • 5 cups chicken stock
  • 3/4 cup wild rice
  • 2 bay leaves
  • 2 cups diced chicken
  • 3/4 cup heavy whipping cream
  • 2 tablespoons fresh parsley


  1. Melt the butter and warm the oil in a heavy bottom pot on medium-low.
  2. Add in the celery, carrot and onions.
  3. Season with salt and pepper.
  4. Soften for about five minutes.
  5. Add in the garlic and thyme. Cook for another minute.
  6. Coat the vegetables with the flour and cook off the “raw” flour taste for a few minutes.
  7. Pour in the chicken stock.
  8. Add the wild rice and bay leaves.
  9. Season again with salt and pepper.
  10. Bring to a boil.
  11. Turn down the heat. Partially cover and simmer for about 30 minutes, or until the rice is fully-cooked.
  12. Remove the bay leaves.
  13. Add in the diced chicken.
  14. Pour in the heavy whipping cream.
  15. Add the parsley.
  16. Warm through for about five more minutes.
  17. Serve and ENJOY warm with crusty bread!



  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup, Bisque
  • Method: Easy
  • Cuisine: American


  • Serving Size: 1 bowl

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