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Sunday Dinner with Diane: Creamy Chicken & Wildrice Soup

Sunday Dinner with Diane: Creamy Chicken & Wildrice Soup

Creamy Chicken & Wild Rice Soup

Creamy Chicken and Wild Rice Soup: Perfect for Winter-to-Spring Comfort

As winter begins to fade and hints of spring start to emerge, finding meals that feel both hearty and fresh is key. This Creamy Chicken and Wild Rice Soup is the ultimate transitional dish, offering cozy warmth for lingering chilly days while staying light enough to hint at brighter, sunnier meals ahead.

With tender chicken, a delicate medley of vegetables, and the nutty flavor of wild rice, this soup is tied together with a creamy, herbaceous broth. Whether you’re savoring the last moments of winter or looking forward to spring blooms, this recipe is sure to bring comfort and joy to your table.

Ingredients:

3/4 cup uncooked wild rice blend
1 cup chopped yellow onion
1 cup diced carrots
1 cup diced celery
7 Tbsp butter
1 clove garlic, minced
4 1/2 cups low-sodium chicken broth
1/4 tsp each of dried thyme, marjoram, sage, and rosemary—or any combination
Salt and ground black pepper, to taste
1 lb boneless, skinless chicken, chopped bite-sized (or rotisserie chicken)
1/2 cup flour
1/4 cup heavy cream
1 tsp lemon zest

Directions:

Prepare rice according to directions on the package.

Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots, and celery, and sauté until slightly tender, about 4 minutes, adding garlic during the last 30 seconds of sautéing. Add herbs, salt, and black pepper to taste. Increase heat to medium-high, add chicken broth and chicken, and bring the mixture to a boil. Cover the pot and allow the mixture to boil. Meanwhile, reduce heat to low and add cooked rice.

In a saucepan, melt the remaining 6 Tbsp butter over medium heat. Add flour and cook for 1 1/2 minutes, whisking constantly to make a roux.

While whisking vigorously, slowly pour in 2 cups of the hot soup broth into the butter/flour mixture. Cook, stirring constantly, until it thickens. Add this thickened mixture back to the soup pot and cook for about 5 minutes longer, or until the soup is thickened. At this point, you can simmer the soup longer if desired to soften the rice further—just cover with a lid and stir occasionally. Stir in heavy cream and lemon zest, and serve warm. Do not boil after adding the cream.

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