Hearty Chicken And Wild Rice Soup

Hearty Chicken And Wild Rice Soup


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Cook up this savory herb-seasoned soup in no time at all! Enjoy tender bites of vegetables, chicken, and rice all in a thick and creamy soup.

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Time needed

30 min cooking

Serving Size / Yield

4-6 servings


  • ¾ C. wild rice, cooked
  • 1 onion, diced
  • 1 C. carrots, diced
  • 1 C. celery, diced
  • 2 cloves garlic, minced
  • 1 stick butter, divided
  • 4 ½ C. chicken broth
  • Salt and pepper to taste
  • ¼ tsp. thyme
  • ¼ tsp. rosemary
  • ¼ tsp. sage
  • 2 boneless chicken breasts, cooked and shredded
  • ½ C. flour
  • 1 ½ C. milk
  • ½ C. heavy cream
  • 1 tsp. lemon zest

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In a large pot, melt 2 tablespoons of butter and sauté onion, garlic, carrots, and celery for 5 minutes until tender. Pour in chicken broth and season with salt, pepper, thyme, rosemary, and sage. Bring to a boil for 10 minutes. Reduce heat and add chicken and rice. In a saucepan, melt remaining butter and whisk in flour while cooking for a minute or two. Once mixture thickens, add in milk and stir constantly until it thickens once more. Pour into soup and cook for 5 to 10 minutes as entire mixture thickens. Stir in cream and lemon zest, heat briefly, and serve.

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