Creamy Chicken Wild Rice Soup Recipe

Combine the wild rice with 2 cups of water in a large pot and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 40-45 minutes until the rice is tender and the water has been absorbed. Remove from heat and set aside.

In the same pot, melt the unsalted butter over medium heat. Add the chopped onion, carrots, and celery, cooking for 5-7 minutes until the vegetables become soft and fragrant.

Stir in the minced garlic and cook for an additional 1 minute until the garlic releases its aroma.

Sprinkle the all-purpose flour over the softened vegetables and stir thoroughly to coat. Continue cooking for 2-3 minutes, stirring constantly to form a roux that will thicken the soup.

Slowly whisk in the chicken broth, whole milk, and heavy cream to prevent lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the soup to thicken slightly.

Add the cooked shredded chicken, cooked wild rice, dried thyme, and dried parsley into the pot. Stir well to incorporate all ingredients evenly. Season with salt and pepper according to your taste.

Allow the soup to simmer gently for an additional 10-15 minutes, stirring occasionally to prevent sticking, until it is heated through and the flavors meld beautifully.

Ladle the hot soup into bowls and garnish with freshly chopped parsley if desired. Serve immediately for a warm, comforting meal.