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Creamy Chicken and Wild Rice Soup

  • Author: Julie
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x



  • 4 tablespoon butter
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 1/2 cup all purpose flour
  • 8 cups chicken broth
  • 1 medium potato, peeled and grated
  • 1/4 teaspoon ground marjoram
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried parsley
  • 3/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground pepper
  • 1 cup milk
  • 1 cup wild rice, uncooked
  • 23 cups cubed or shredded cooked chicken (I use a rotisserie chicken from the deli)
  • Juice of one lemon, plus zest
  • 1/4 cup heavy cream


  1. In a large pot, melt butter and olive oil over medium high heat. Add onion, carrots, and celery and saute for 4-5 minutes, or until onions are soft and translucent.
  2. Sprinkle flour over the vegetables, and stir constantly for about 2 minutes. Then add the chicken broth slowly, stirring as you pour.
  3. Add grated potato, and seasonings, and bring the soup to a boil. Turn the heat down to medium low, and cover. Simmer gently for 1 hour.
  4. Add the milk, wild rice and chicken, bring to a boil, then turn the heat down to low and simmer for another hour, covered. When rice and veggies are tender, add lemon juice zest, and cream. Taste and add salt and pepper as needed.


Recipe adapted from Cooking Classy’s Creamy Wild Rice Soup


  • Serving Size: 1 Serving
  • Calories: 494
  • Sugar: 7.3g
  • Sodium: 1990mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12.2g
  • Trans Fat: 0.5g
  • Carbohydrates: 34g
  • Fiber: 4.4g
  • Protein: 34g
  • Cholesterol: 132mg