Creamy Chicken and Wild Rice Soup

On a chilly evening, nothing wraps you up quite like a bowl of this thick, velvety chicken and wild rice soup. The nutty chew of wild rice paired with tender shredded chicken in a cream-kissed broth is pure weeknight magic. It comes together in under an hour and tastes like you spent all afternoon in the kitchen.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 cup wild rice blend, uncooked
• 3 cups chicken broth
• 1 cup whole milk
• 4 oz cream cheese, softened and cubed
• 3 medium carrots, diced
• 3 stalks celery, sliced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tsp dried thyme
• salt and black pepper to taste

Directions

1. In a large pot over medium heat, melt the butter and sauté the onion, carrots, and celery for about 5 minutes until softened, then add the garlic and cook 1 minute more.
2. Pour in the chicken broth and add the wild rice blend, dried thyme, and a generous pinch of salt and pepper, then stir to combine.
3. Nestle the whole chicken breasts into the pot, bring to a boil, then reduce heat to a gentle simmer, cover, and cook for 30 minutes until the rice is tender and chicken is cooked through.
4. Remove the chicken breasts to a cutting board, shred them with two forks, and return the meat to the pot.
5. Reduce heat to low and stir in the whole milk and cream cheese cubes, stirring continuously until the cream cheese is fully melted and the broth turns silky and creamy, about 3-4 minutes.
6. Taste and adjust seasoning with additional salt and pepper as needed, then ladle into bowls and serve hot.

More recipes to try

Chicken Tinga Sweet and Sour Pork Grilled Chicken Breast Beef Lo Mein Golden Roasted Cauliflower and Chickpea Curry Herb-Marinated Grilled Chicken with Summer Slaw