Go Back

Creamy Chicken and Wild Rice Soup

A classic soup recipe we all know and love with a unique, homemade spin.
Prep Time 10 mins
Cook Time 45 mins
Course Soup
Cuisine American
Servings 4 people


  • Cutting Board & Chef Knife
  • Large Pot
  • Ladle


  • 1 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter
  • 1 small Onion small dice
  • 2 small Carrots small die
  • 2 stalks Celery small dice
  • 3 cloves Garlic minced
  • 1/4 cup White Wine
  • 2 Tbsp Flour
  • 6 cups Unsalted Chicken Stock
  • 2 Boneless, Skinless Chicken Breasts
  • 8 oz Baby Bella Mushrooms quartered
  • 2 sprigs Fresh Rosemary chopped
  • 2 sprigs Fresh Sage chopped
  • 2 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 1 1/2 cup Whole Milk
  • Kosher Salt & Fresh Black Pepper to taste
  • Freshly Grated Parmesan Cheese optional
  • Freshly Chopped Parsley optional


  • In a large pot, heat the olive oil and butter over medium heat.
  • Then, add the onion, carrot & celery and saute until tender, 6-8 minutes.
  • Once the veggies are tender, add the garlic and the wine.
  • Cook until the wine has reduced completely.
  • Then, sprinkle the flour over the vegetables and cook for 2 minutes, stirring with a wooden spoon. *It's important to "cook out" the flour or else you'll be able to taste the raw flour.*
  • Then, add the chicken stock followed by the raw chicken, mushrooms, wild rice and fresh herbs.
  • Bring the soup to a boil before reducing the heat to low and covering with a lid. *Stir the soup every 10 minutes or so to ensure the rice doesn't stick to the bottom of the pot.*
  • Cook for 45 minutes over low heat.
  • Remove the chicken and transfer to a cutting board. Shred the chicken with two forks.
  • Remove the bay leaf from the soup.
  • Add the milk and return the chicken to the soup.
  • Season with salt and pepper to taste and garnish with freshly grated parmesan cheese and chopped parsley. Enjoy!