Description

A cozy and creamy one-pot Chicken and Wild Rice Soup loaded with carrots, celery, onions, fresh herbs, and tender shredded chicken. Thickened just enough for a silky texture and brightened with a squeeze of lemon juice, this soup is perfect for cold-weather comfort, weeknight dinners, make-ahead lunches, or easy entertaining.

Ingredients

Scale

Vegetables and Herbs

½ cup onion (diced)
½ cup celery stalk (diced)
½ cup carrots (thinly sliced)
2 cloves garlic (minced)
½ tablespoon fresh thyme (chopped)
2 sprigs rosemary

Liquids and Stocks

1 ½ tablespoon olive oil
5 cups chicken stock
¼ cup heavy cream
1 tablespoon lemon juice

Proteins and Grains

1 ½ cups cooked and shredded chicken (like rotisserie)
½ cup wild rice mix (I recommend Lundberg’s Wild Blend®)

Thickening and Seasoning

2 tablespoons cornstarch
Salt and pepper (to taste)
1 teaspoon cayenne pepper (optional)

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Instructions

Heat the olive oil: In a large Dutch oven over medium-high heat, heat 1 ½ tablespoons olive oil until shimmering.
Sauté the vegetables: Add the diced onion, celery, and thinly sliced carrots to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables are slightly softened.
Add garlic and herbs: Stir in the minced garlic, chopped fresh thyme, and rosemary sprigs. Cook for 30 to 60 seconds until fragrant. Season with salt, pepper, and cayenne pepper if using.
Add chicken stock and scrape pan: Pour in 5 cups chicken stock, reserving a small splash for the cornstarch slurry. Scrape up any browned bits from the bottom of the pot to incorporate their flavor.
Add wild rice and chicken: Add ½ cup wild rice mix and 1 ½ cups cooked, shredded chicken to the pot. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer for 40 to 50 minutes. Stir occasionally until the wild rice is tender but still slightly chewy.
Make and add slurry: Whisk the reserved chicken stock with 2 tablespoons cornstarch until smooth. Stir this slurry along with ¼ cup heavy cream into the soup. Simmer for 3 to 5 minutes until the soup thickens slightly and becomes glossy. Add the slurry gradually and stop when it just coats the spoon.
Finish with lemon juice and seasoning: Remove the pot from heat and stir in 1 tablespoon lemon juice. Taste the soup and adjust salt, pepper, and lemon juice as needed.
Serve: Serve the soup warm, ideally with crusty bread. If the soup thickens as it sits, loosen it with a splash of warm chicken stock. For make-ahead meals, add the slurry and cream after reheating to maintain the best texture.

Notes

This soup is ideal for cold-weather comfort and makes a great weeknight dinner or make-ahead lunch.
To maintain a silky texture when reheating leftovers, add the cornstarch slurry and heavy cream after warming the soup.
You can substitute wild rice mix with a combination of white and brown rice if preferred, but wild rice adds a hearty texture and nutty flavor.
If you prefer a spicier soup, keep the cayenne pepper; otherwise, you can omit it for a milder flavor.
Adding fresh lemon juice at the end brightens the flavor and balances the richness of the cream.
Serve with crusty bread or crackers to complete the meal.

Nutrition

Serving Size: 1 serving
Calories: 268 kcal
Sugar: 5 g
Sodium: 331 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 2 g
Protein: 16 g
Cholesterol: 43 mg