Ingredients
1 lb cooked shredded chicken (rotisserie works great)
1 cup uncooked wild rice (not instant)
1 small onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
6 cups chicken broth
1 cup milk or half-and-half
1 cup sliced mushrooms (optional)
2 tbsp butter or olive oil
1 tsp dried thyme
½ tsp dried rosemary
½ tsp black pepper
Salt, to taste
2 tbsp gluten-free or all-purpose flour (for thickening)
Fresh parsley, for serving
Instructions
1. In a large pot, heat butter or oil over medium heat. Add onion, carrots, and celery; sauté 4–5 minutes until softened.
2. Stir in garlic, thyme, rosemary, salt, and pepper; cook 1 minute.
3. Add wild rice and chicken broth. Bring to a boil, then reduce heat and simmer 40–50 minutes, stirring occasionally, until rice is tender.
4. Stir in shredded chicken and mushrooms (if using).
5. In a small bowl, whisk flour with milk until smooth. Pour into the soup and simmer 5–10 minutes until creamy and thickened.
6. Taste and adjust seasoning as needed.
7. Serve warm topped with fresh parsley.
Notes
Use rotisserie chicken for fastest prep.
Add spinach at the end for extra veggies.
Swap milk for coconut milk for dairy-free creaminess.
Soup thickens as it cools — add broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 320
- Sugar: 5g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
Keywords: wild rice soup, chicken wild rice soup, healthy chicken soup, creamy wild rice recipe