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Creamy Chicken and Wild Rice Soup: Best Copycat Recipe

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A comforting, velvety soup featuring tender shredded chicken, earthy wild rice, and aromatic herbs. This recipe balances rich creaminess with savory depth for a reliable, homemade meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced small
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup wild rice blend
  • 4 cups chicken broth (low-sodium)
  • 2 large boneless, skinless chicken breasts (approx. 1.5 lbs)
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • Green onions, chopped (optional, for garnish)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Dice the onion, carrots, and celery into small, uniform pieces. Mince the garlic.
  2. Heat the butter in a large Dutch oven or stockpot over medium heat. Add the onions, carrots, and celery. Cook for 5-7 minutes until onions are translucent and carrots are softened.
  3. Add the garlic and thyme. Cook for another minute until fragrant, being careful not to burn the garlic.
  4. Add the wild rice blend to the pot. Stir for a minute to toast slightly. Pour in the chicken broth and add the bay leaf. Stir to combine.
  5. Bring the soup to a boil, then reduce heat to low. Cover partially and simmer for 30-40 minutes until the rice is tender but still has a slight chew.
  6. Once the rice is almost tender, add the chicken breasts to the pot. Push them down into the liquid. Cover and simmer for 12-15 minutes until chicken reaches an internal temperature of 165°F.
  7. Remove the chicken breasts from the pot. Let them rest for a few minutes, then shred using two forks. Discard the bay leaf.
  8. Return the shredded chicken to the pot. Stir in the heavy cream. Taste and add salt and pepper as needed. Heat through for 2-3 minutes without boiling.
  9. Ladle into bowls and garnish with green onions and parsley. Serve with crusty bread.

Notes

Wild rice takes longer to cook than white rice; ensure it is tender but chewy. Do not boil after adding cream to prevent separation. If the soup thickens too much upon storage, add more broth when reheating. For a lighter version, substitute half-and-half for heavy cream.

Nutrition

Keywords: chicken and wild rice soup, creamy soup, copycat recipe, comfort food, winter soup, healthy dinner, gluten-free option

Find it online: https://sagestirs.com/creamy-chicken-and-wild-rice-soup-best-copycat-recipe/