Creamy Chicken & Wild Rice Soup

This hearty soup wraps you in a warm hug from the very first spoonful, blending tender chicken, nutty wild rice, and a velvety cream broth that tastes like it simmered all day. It's the kind of weeknight dinner that feels indulgent but comes together in under an hour with simple pantry staples. Perfect for chilly evenings when you need something deeply satisfying without a lot of fuss.

✨ 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 low-sodium chicken broth
• 1 cup whole milk
• 4 oz cream cheese, softened and cubed
• 2 medium carrots, diced
• 2 stalks celery, sliced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• salt and black pepper to taste

Directions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 5 minutes until softened, then stir in the garlic and thyme and cook 1 minute more.
2. Add the chicken breasts whole, chicken broth, and wild rice blend to the pot. Bring to a boil, then reduce heat to a gentle simmer, cover, and cook for 30 minutes.
3. Remove the chicken breasts to a cutting board and shred them with two forks, then return the shredded meat to the pot.
4. Reduce heat to low and stir in the whole milk and cubed cream cheese, stirring continuously until the cream cheese fully melts into a smooth, creamy broth, about 3 to 4 minutes.
5. Season generously with salt and black pepper, ladle into bowls, and serve hot.

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