Cozy Chicken and Wild Rice Soup

This creamy, cozy chicken and wild rice soup is perfect for chilly weather. Plus it’s ready to go in just 45 minutes!

Cozy Chicken and Wild Rice Soup | lifemadesimplebakes.com

Who here is excited for soup weather?! Please tell me I’m not the only one! We recently had a cold spell here in Virginia and I couldn’t help but make a big pot of this cozy chicken and wild rice soup. It’s creamy, comforting and packed full of veggies, chicken, rice and a whole lot of flavor. This is a recipe you’ll want to keep handy because it’ll be on repeat all fall & winter long!

Cozy Chicken and Wild Rice Soup | lifemadesimplebakes.com

I’ve probably mentioned it several times before, but my husband is not a huge fan of soup. Ugh. I think it may have something to do with the fact that he grew up in Florida and never really ate soup (for obvious reasons). Over the past few years he’s grown to really enjoy some of the ones I’ve shared here on the blog like my Italian Chicken and Noodle Soup, Spicy Sausage and Lentil Soup, Pozole Rojo, and Beef & Vegetable Stew. Although he wasn’t around to try this one, I think he’d love it. Even our 4 year old gave it two big thumbs up. He asked me if I could make it again really soon.😀

Cozy Chicken and Wild Rice Soup | lifemadesimplebakes.com

I’ll be honest with you, this soup has it’s fair share of butter and flour in it. However, it has a nice earthy blend of veggies and wild rice, heaps of chicken and uses whole milk instead of cream. Balance, right? It’s one of those recipes you save for a long hard day or the weekend. It’s quick, comforting and flavorful.

Cozy Chicken and Wild Rice Soup | lifemadesimplebakes.com

Best of all, it can easily feed a crowd or can be reheated (and still tastes great). This easy recipe is one you’re going to fall in love with, I promise!

Cozy Chicken and Wild Rice Soup

This creamy, cozy chicken and wild rice soup is perfect for chilly weather. Plus it’s ready to go in just 45 minutes!

Ingredients:

  • 6 tbsp. unsalted butter
  • 3 stalks celery, thinly sliced
  • 3 medium carrots, peeled and thinly sliced
  • 4 cremini mushrooms (or baby bellas), thinly sliced and finely chopped*
  • 1/2 large onion, diced
  • 6 tbsp. all-purpose flour
  • 6 c. low-sodium chicken broth
  • 1 1/4 tsp. coarse kosher sea salt
  • 1 tsp. garlic powder
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried thyme (1 tsp. fresh)
  • 1/4 tsp. dried parsley
  • 1 1/4 c. wild rice blend (I used Rice Select Royal Blend)
  • 2 c. shredded chicken, rotisserie works best
  • 2 c. whole milk

Directions:

  1. In a large stockpot or Dutch oven set over medium heat, add butter. Once the butter has melted, add the celery, carrots, onion and mushrooms. Cook until tender, about 5-7 minutes.
  2. Add flour and stir constantly until cooked, about 1 minute. Slowly pour in chicken broth, whisking continuously until all of the broth has been added. Turn heat up to medium-high and bring mixture to a simmer.
  3. Add salt, garlic powder, pepper, thyme and parsley. When the mixture is bubbling, add rice. Let rice boil for 1 minute, then cover and reduce heat to low. Cook for 15 minutes or until rice is cooked throughout.
  4. Add shredded chicken and continue cooking for 5 minutes, then pour in the milk, mix and bring mixture back to a simmer. Allow the soup to simmer until thick, about 5 additional minutes.
  5. Remove from the heat and let cool for 10 minutes before serving.

* You can add more mushrooms, I like to add just enough to give the soup a more earthy flavor. It compliments the wild rice really well.

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