Creamy chicken and wild rice soup is my last soup recipe of this winter. It is creamy, hearty, and full of lots of vegetables. Cooks in half the time with a few hacks!

It is March and another snow storm os sweeping the nation.

This clearly makes it acceptable to squeeze one more soup into the rotation, right?

I am honestly shocked I don’t have a recipe for this style of soup on the blog yet.

Looking for a creamy vegetable soup?

I have you covered with:

Creamy Vegetable Gnocchi Soup

Creamy Vegetable and Wild Rice Soup

I came close to the epic-ness that is the creamy chicken and wild rice soup when I made this guy:

Creamy Chicken and Orzo Soup

Nothing beats the heartiness you get from the wild rice though.

In my opinion.

This soup starts out with all the basics:

• Butter
• Carrots
• Onion
• Celery

I have a few time savers that are crucial to this recipe.

The first time saver is that I use quick cooking wild rice.

Wild rice normally takes up to 60 minutes to cook.

I want this soup and I want it nooooow.

The second hack is I use either shredded rotisserie chicken or precooked and shredded chicken.

I usually have this on hand for easier meal prep anyways.

Follow the method for quick-cooking, juicy chicken from Serena and then shred it up!

The next time saver I institute is using a slurry of flour and water/milk as opposed to a roux.

I find this thickens up quicker in my opinion.

Just whisk the liquids and flour together and then add that slurry to the soup pot.

You can have a thick and hearty, creamy chicken and wild rice soup in under 45 minutes!

I love to make cream soups when I know that we will eat them up over a long, cold week or snowy weekend.

Creamy soups do not freeze well in my experience.

Make sure you eat this up within the week or serve it to a bunch of hungry snowbound family.

Creamy Chicken and Wild Rice Soup

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Quick cooking creamy chicken and wild rice soup loaded with lots of veggies, chicken, and flavor!

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Ingredients

• 3 tbsp unsalted butter
• 1 small yellow onion, diced
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 1 tsp salt, pus more to taste
• 1/4 tsp black pepper
• 1 tsp oregano
• 1/2 tsp ground mustard
• 2 sprigs fresh thyme
• 2 garlic cloves, grated
• 1 tbsp lemon zest
• juice from 1/2 lemon
• 2 1/2 cups shredded rotisserie chicken
• 4oz Quick Cooking Wild Rice or Precooked Wild Rice
• 4 cups chicken stock/broth
• 3 cups half and half
• 1/2 cup all-purpose flour

Instructions

1. Melt the butter in a large Dutch oven over medium heat. Add the carrot, onion, and celery. Cook until onion is translucent and the carrot tender.
2. Add the seasonings, garlic, lemon zest, lemon juice, and the shredded chicken. Stir to combine.
3. In a large mixing bowl, whisk together the liquids with the flour until no lumps or dry bits remain. I also add them to a large tupperware, put a lid on, and shake to combine as well.
4. Add the liquid slurry to the pot. Add the rice and bring to a simmer.
5. Simmer soup for 20-25 minutes, stirring occasionally until the soup is thick and creamy. Adjust salt and pepper to taste before serving.

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