This creamy chicken and rice soup is the perfect delicious and filling soup for a cozy dinner or lunch option.

The aroma of this soup filling your home will instantly awaken you and your family’s tastebuds as you slowly simmer this soup before serving.

Cooking homemade soups is one of the easiest ways to grow and learn more about cooking healthy meals from scratch.

Homemade soups are less intimidating than other recipes from scratch and are almost impossible to ruin.

Although I am sharing this recipe, the good thing about homemade soups, broths, stocks etc. is that you can always make your own adjustments based on what you have in your fridge.

Herbs and spices can be adjusted. More variety of vegetables can be added in. And, you can experiment with different broths or stocks such as bone broth, chicken stock, or vegetable stock. (Just to name a few)

creamy chicken and rice soup cooking in dutch oven

Traditional fall soups are some of my favorite meals to cook because they are full of seasonal hearty vegetables that you can feel good about feeding your family with.

I know canned soups are easier and more convenient, but if you’re pursuing a life of more meals cooked from scratch than this recipe is one you want to keep handy.

Not to mention, this is one aspect of homemaking I throughly enjoy! Organizing my kitchen, planning meals, and learning new recipes so I can make time to feed my family meals with real food from scratch.

It’s one of the benefits of being a modern day homemaker. Although, there are many new advances and technologies we enjoy that make our lives easier.

But, when it comes to food many of us would agree that slow cooked, farm fresh and maybe even old-fashioned meals just can not be duplicated on a fast paced scale.

Make it a point this fall to slow down a bit to incorporate more soups and stews filled with goodness for your family.

Once you get the hang of making your own soups using fresh ingredients, you will crave the unique flavor of homemade soups.

Some of the key ingredients for this creamy chicken and rice soup are using wild rice blend, fresh lemon juice and bone broth.

My family enjoyed all the creamy goodness of this chicken and rice soup to the point there was not a single drop left in the pot after dinner!

Chances are this soup can become a family favorite in your home also.

INGREDIENTS FOR MAKING CREAMY CHICKEN AND RICE SOUP:

  • 2 tbsp melted butter
  • 1 cup chopped celery
  • 2 cups chopped carrots
  • 2 Large diced red onions
  • Salt (pink or celtic)
  • Fresh cracked pepper
  • 1/2 cup wild rice
  • 4 cups bone broth
  • 2 tsp fresh rosemary
  • 2 tsp fresh thyme
  • 2-4 bay leaves
  • 3 chicken breast cut into small pieces
  • fresh squeezed half lemon

INGREDIENTS FOR CREAM:

  • 1 cup whole milk
  • 2 cups whipping cream

HOW TO MAKE CREAMY CHICKEN AND WILD RICE SOUP:

  1. In a separate pan cook chicken pieces completely and set aside.
  2. In a large soup pot melt 2 tbsp of butter. Add in carrots, celery, and onions over medium heat.
  3. Once vegetables are tender add in bone broth, wild rice, rosemary, thyme, and bay leaves. (Turn heat down to simmer)
  4. Allow rice, vegetables and broth to simmer for 15-20 mins.
  5. Add cooked chicken pieces, fresh squeezed lemon juice, whole milk, and cream. Allow soup to simmer for 20-30 mins.
  6. Add final salt and pepper to taste.

Tip for thickening creamy chicken and wild rice soup:

To thicken the soup you can add 1/4 cup butter and 1/4 cup flour. You can repeat this step several times to make your soup as thick as you like.

RECOMMENDATIONS:

As much as possible (and as your budget allows) choose organic vegetables and herbs.

I’m sure you are able to use almost any pot to make soup, I chose to prepare my soup in my dutch oven.

CAN I FREEZE CREAMY CHICKEN AND WILD RICE SOUP?

No. It is recommended to not freeze creamy chicken and wild rice soup because when defrosted, the ingredients will clump together and the cream base of the soup may become runny. Also, the original delicious flavor will more than likely not be the same. Freezing a cream base soup may also cause the texture to become grainy and the flavor unpleasant.

Creamy chicken and wild rice soup may be stored in the fridge for 3-4 days.

CAN I SUBSTITUTE WHOLE MILK FOR LOW-FAT / SKIM MILK?

The fat in whole milk helps prevent cream base soup from curdling. Low-fat and skim milk is not recommended as they include very little to no fat.

IS WILD RICE BETTER FOR SOUPS THAN WHITE RICE?

All rice is not created equally. Wild rice has more protein than white rice and is high in antioxidants. Wild rice contain up to 30 times more antioxidants than white rice. Antioxidants are key for helping to protect our body from disease. Wild rice is grain-free and has been shown to help reduce inflammation in the body.

If you are looking to incorporate more low calorie and gluten-free foods in your diet, wild rice also fills that solution.

Wild rice is high in phosphorus which helps strengthens bones. “Superfood” is also used to describe wild rice as it is also high in fiber which benefits the digestive system. Wild rice alone contains no sodium and is filled with Vitamin A, Vitamin C and Vitamin E.

YOU WILL ENJOY YOUR HOMEMADE CREAMY CHICKEN AND RICE SOUP:

What’s not to love about this creamy, filling comfort soup? You can load up on the vegetables increasing the nutrition in the soup. And, the slight tang of lemon is a pleasant surprise that makes this recipe stand out. As the winter season approaches and many people begin to stock up on canned soups to help fight seasonal colds, you can prep your kitchen with a homemade chicken and rice soup recipe that you can make at a moments notice.

Creamy Chicken And Rice Soup

Recipe by Andrea FelderCourse: DinnerCuisine: American
Servings

8-9

servings
Prep time

20

minutes
Cooking time

50

minutes
Total time

1

hour 

10

minutes

This creamy chicken and rice soup is the perfect delicious and filling soup for a cozy dinner or lunch option!

Ingredients

  • 2 cups chopped carrots

  • 2 large diced red onions

  • 2 tbsp melted butter

  • 1 cup chopped celery

  • salt (pink or celtic preferred)

  • fresh cracked pepper

  • 1/2 cup wild rice

  • 4 cups bone broth

  • 2 tsp fresh rosemary

  • 2 tsp fresh rosemary

  • 2 tsp fresh thyme

  • 2-4 bay leaves

  • 3 chicken breast cut into small pieces

  • fresh squeezed half lemon

  • Ingredients For Cream:
  • 1 cup whole milk

  • 2 cups whipping cream

Directions

  • In a separate pan cook chicken pieces completely and set aside.
  • In a large soup pot melt 2 tbsp of butter. Add in carrots, celery, and onions over medium heat.
  • Once vegetables are tender add in bone broth, wild rice, rosemary, thyme, and bay leaves. (Turn heat down to simmer)
  • Allow rice, vegetables and broth to simmer for 15-20 mins.
  • Add cooked chicken pieces, fresh squeezed lemon juice, whole milk, and cream. Allow soup to simmer for 20-30 mins.
  • Add final salt and pepper to taste.

Notes

  • To thicken the soup you can add 1/4 cup butter and 1/4 cup flour. You can repeat this step several times to make your soup as thick as you like.

YOU MAY ALSO ENJOY:

Butternut Squash Soup Made From Scratch

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