Creamy Chicken and Wild Rice Soup
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 55 min
- Cost
- $17.00
- Nutrition
- 520 cal · 42g protein
- one-pot
- comfort-food
- kid-favorite
- high-protein
- make-ahead
🍳 1 pan · Picky-eater safe bet: plain rice
Creamy Chicken and Wild Rice Soup is a weeknight dinner that serves 4 and is on the table in about 70 minutes, for around $17 in groceries. You'll need 1 pan, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1¼ lb boneless skinless chicken breasts
- 1 cup wild rice blend
- 1 count yellow onion
- 2 count carrots
- 2 count celery stalks
- 6 cups low-sodium chicken broth
- 3 tbsp butter
- ¼ cup all-purpose flour
- 1 cup half-and-half
- 1 tsp dried thyme
- 1 count crusty bread
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Melt butter in a large pot. Cook diced onion, carrots and celery for 5 minutes until softened.
- Stir in the flour and thyme for 1 minute, then slowly whisk in the broth.
- Add the rice and whole chicken breasts. Bring to a boil, then cover and simmer 15-18 minutes, until the chicken reaches 165°F.
- Lift out the chicken and shred it with two forks. Keep the rice simmering, covered, 20-25 more minutes until tender.
- Return the chicken to the pot and stir in the half-and-half. Heat through for 2 minutes. Season with salt and pepper.
- Serve with crusty bread.
- Picky eater tip: serve the shredded chicken, plain rice and a slice of bread on the side.
- Make ahead: make the soup up to 3 days ahead and refrigerate. Reheat on the stove with a splash of broth.
On the side: Crusty bread (2 min)
1 loaf crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 48 g
- Fiber
- 5 g
- Sugar
- 6 g
- Fat
- 14 g
- Saturated fat
- 7 g
- Sodium
- 1,280 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop