Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

Chicken and wild rice soup is creamy and full of shredded chicken, vegetables, and wild rice.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 1 person



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Coat chicken breasts in salt and pepper, then cover in flour. Reserve excess flour for later.
  3. Step 3

    Heat olive oil in a large pot or Dutch oven that can contain entire soup (about 8 cups). Add chicken to pot and cook for 2 minutes per side or until golden brown. Chicken will not be cooked through. Remove chicken from pot, leaving oil behind.
  4. Step 4

    Add diced onions and carrots. Sauté for 2 to 4 minutes over medium heat or until vegetables are softened.
  5. Step 5

    Stir in mushrooms, minced garlic, and flour until combined. Cook for another 2 to 3 minutes over medium-low heat.
  6. Step 6

    Pour in chicken broth, stirring bottom of pot as you add broth to release any small bits that have stuck. Bring liquid to a boil.
  7. Step 7

    Add chicken, sage, thyme, and wild rice. Cover pot, reduce heat to low, and cook for 45 minutes or until rice is tender.
  8. Step 8

    Remove lid and take out chicken breasts. Chop or shred
  9. Step 9

    Return chicken back to pot, then stir in heavy cream. Cook for another 5 minutes over medium-low heat until soup is heated through and slightly thickened. (If you like a thicker soup you can whisk together another 1/4 cup of flour with 3 tablespoons of water, then whisk into soup until thickened.)
  10. Step 10

    Add more salt and pepper to taste and serve topped with chopped parsley.