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Warm Your Soul With This Creamy Chicken Wild Rice Soup


We like to wind down after a long day with this creamy chicken and wild rice soup. While chili is in heavy rotation during the winter, we like to switch things up every once in awhile with a soup that's just as refreshing as it is filling. With a subtle dash of lemon zest that combines beautifully with the savory chicken, this soup provides a delicious alternative to everyday soups; we love it and so does our family!

Creamy Chicken and Wild Rice Soup

50min to prepare serves 6-8


  • 6 ounces wild rice
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 1/2 cup all-purpose flour
  • 12 tablespoons butter
  • 1/2 tablespoon ground black pepper
  • 1 1/2 pounds boneless chicken breast, cubed
  • 6 cups chicken broth
  • 1 lemon (optional)
  • 2 tablespoons salt-free seasoning blend
  • 2 cups light cream
  • 1 tablespoon garlic, minced
  • 1/4 tablespoon dried thyme
  • 1/4 tablespoon marjoram
  • 1/4 tablespoon sage
  • 1/4 tablespoon rosemary
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  1. Mix 1/2 teaspoon ground black pepper with 1/2 cup all-purpose flour in a small bowl. Measure 1 tablespoon minced garlic and 2 tablespoons salt-free seasoning blend.
  2. Zest one lemon (optional). Measure 1/4 tablespoon dried thyme, marjoram, sage and rosemary. Set ingredients aside.
  3. Combine 1 1/2 pounds of cubed, cooked chicken breast with 6 cups chicken broth in a large pot. Once the broth starts to boil, stir in 6 ounces wild rice with 1 tablespoon minced garlic and 1/4 tablespoon each dried thyme, marjoram, sage and rosemary. Cover pot and remove from heat.
  4. Melt 12 tablespoons butter in a large saucepan. Place 1 cup diced celery, 1 cup diced carrots and 1 cup diced onions in the melted butter. Sauté for at least 5 minutes.
  5. Add 2 tablespoons of salt-free seasoning blend to the vegetables and cook for another 5 minutes, or until vegetables soften.
  6. Create a roux by slowly stirring in 1/2 teaspoon ground black pepper and 1/2 cup all-purpose flour into the melted butter and vegetables. Cook, stirring frequently, for another 3-4 minutes, or until thick.
  7. Gradually whisk cream into the roux to make it creamier and stir until smooth. Cook for 5 minutes, allowing the mixture to thicken.
  8. Stir cream mixture into the pot containing the rice, chicken and chicken broth. Add lemon zest to mixture, if using.
  9. Cook for 20 minutes over medium heat until rice is completely cooked and chicken is heated through.

Recipe adapted from Cooking Classy

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