January Recipe: Creamy Chicken and Wild Rice Soup

January is the perfect time for warm, comforting meals that are easy to make and great for busy weeks.
This Creamy Chicken and Wild Rice Soup is hearty, cozy, and makes excellent leftovers for lunches or quick dinners.

Ingredients

• 1 tbsp olive oil (or butter)
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 lb chicken breast or thighs (raw)
• 1 cup wild rice (or wild rice blend)
• 8 cups chicken broth
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 tsp dried rosemary (optional)
• 2 bay leaves (optional)
• 1 cup milk (or half-and-half for richer)
• 2 to 3 tbsp flour (to thicken)
• 2 tbsp butter (for the roux)
• Optional: 2 cups baby spinach or chopped kale
• Optional: fresh parsley or lemon for serving

Instructions (Stovetop)

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook 5 to 6 minutes until softened.
2. Add garlic and cook 30 seconds.
3. Add chicken, wild rice, broth, salt, pepper, thyme, and bay leaves. Bring to a boil.
4. Reduce heat to a simmer, cover, and cook 40 to 50 minutes (or until rice is tender and chicken is cooked through).
5. Remove chicken and shred it with two forks. Return shredded chicken to the pot.
6. In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
7. Slowly whisk in milk until smooth, then cook 2 to 3 minutes until slightly thickened.
8. Stir the milk mixture into the soup. Simmer 5 minutes to thicken.
9. If using spinach or kale, stir it in at the end until wilted. Taste and adjust seasoning. Serve warm.

Slow Cooker Option

1. Add onion, carrots, celery, garlic, chicken, wild rice, broth, and seasonings to the slow cooker.
2. Cook on low for 6 to 7 hours or high for 3 to 4 hours (until rice is tender and chicken is cooked).
3. Shred chicken and return it to the slow cooker.
4. Make the butter + flour + milk thickener on the stove (same as stovetop steps) and stir it in.
5. Cook 15 more minutes on high to thicken.

Quick Tips

• If using a wild rice blend, cook time can vary slightly, check tenderness before thickening.
• For extra flavor, add a splash of lemon at the end.
• This soup stores well in the fridge for 3 to 4 days.

Share Yours

If you make this recipe this month, tag NestMade or send us a photo.
We love seeing what you’re cooking at home, and we’re always here if you need anything home-related this season.