Chicken Wild Rice Soup

Print Recipe

5 from 22 votes

Chicken Wild Rice Soup

Ultra comforting wild rice soup that is full of flavor, rich and creamy!

Prep Time20

Cook Time30

Total Time50

Course: dinner, lunch, meal prep, Snack

Cuisine: American

Keyword: chicken wild rice soup, copy cat panera bread soup, copy cat panera bread wild rice soup, easy wild rice soup, easy wild rice soup recipe, wild rice soup, wild rice soup recipe

Servings: servings

Author: Food Dolls

Equipment

1 Large Pot
1 Mixing Bowl

Ingredients

1 Tablespoon olive oil
4 stalks chopped celery
1 cup chopped carrots
1 medium chopped yellow onion
4 cloves minced garlic
1 pound chicken breast
1 teaspoon salt more or less to taste
3/4 teaspoon black pepper more or less to taste
2 teaspoons dried oregano
2 bay leaves
5 cups low sodium chicken broth
2 cups whole milk divided
1 cup heavy cream divided
6 ounces long grain & wild rice with seasoning packet
1/4 cup all-purpose flour

Instructions

Drizzle olive oil in a deep dish pot or dutch oven. Place the pot on medium high heat. Add the celery, carrots, onions and garlic. Sauté the ingredients until everything starts to soften and brown a little bit. This should take about 10 minutes.
1 Tablespoon olive oil, 4 stalks chopped celery, 1 cup chopped carrots, 1 medium chopped yellow onion, 4 cloves minced garlic
Add the chicken breast to the pan on top of the cooked veggies. Season the chicken with salt, pepper oregano, and two bay leaves. Pour the broth 1 cup, milk, and 1/2 cup heavy cream into the pot, followed by the wild rice. Lastly, add the contents of the seasoning packet.
1 pound chicken breast, 1 teaspoon salt, 3/4 teaspoon black pepper, 2 teaspoons dried oregano, 2 bay leaves, 5 cups low sodium chicken broth, 2 cups whole milk, 1 cup heavy cream, 6 ounces long grain & wild rice with seasoning packet
Give everything a quick mix. Bring the pot up to a boil over high heat, then lower it to a simmer. Cover and cook for about 20 minutes.
While the rice and chicken are cooking, make a thickening mixture. Combine flour, remaining milk and heavy cream using a whisk. Set aside.
1/4 cup all-purpose flour
Remove the bay leaves from the soup and discard. Next, remove the chicken from the soup and shred with a fork. Add the shredded chicken back into the soup, followed by the thickener, let simmer for 5 minutes until it thickens. Mix everything together. Serve hot and enjoy!

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