Creamy, flavorful, and filling Chicken Wild Rice Soup warms up the coldest of days. Simple and satisfying, this homemade soup is a welcome addition to your weeknight dinner rotation.
Heat 2 tablespoons of butter in a large pot over medium heat. Add the chicken breasts, ½ teaspoon salt, and pepper.
3 tablespoons unsalted butter, 1 ½ pounds boneless, skinless chicken breasts, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
Cook the chicken on each side for 3-4 minutes until browned, but not cooked through. Remove the chicken from the pot and set aside.
To the same pot, add the remaining 1 tablespoon of butter. Once melted, add the carrots, celery, and onion. Sprinkle with ½ teaspoon salt and the dried herbs. Cook until the carrots are tender, about 6-7 minutes.
Add the garlic, wild rice, and flour and cook for another minute. Pour in the wine and cook for 1-2 more minutes.
2 cloves garlic, 1 cup wild rice, ¼ cup all-purpose flour, ¼ cup white wine
Gradually stir in the chicken broth.
6 cups low-sodium chicken broth
Place the chicken back into the pot. Bring the mixture to a boil. Once boiling, turn down the heat and let it simmer, covered, for about 45 minutes until the wild rice is cooked and the chicken is fork tender.
Remove the chicken from the pot, shred it with 2 forks, and add the shredded chicken back into the pot.
Pour in the heavy cream and give the soup a good stir. Season the soup to taste with salt and pepper and serve.
¾ cup heavy cream
Notes
Storage: Let soup cool to room temperature, pour into airtight containers, and refrigerate for up to 3 days or freeze for up to 3 months. Because this soup is cream-based, I recommend reheating it on the stovetop instead of the microwave.