Creamy Chicken Wild Rice Soup

Creamy Chicken and Wild Rice Soup

A bold, stick-to-your-ribs classic, leveled up with Runnin’ Wild Poultry Seasoning and a hit of Peppered Sea Salt. This rich, creamy soup is loaded with tender chicken, wild rice, and hearty vegetables. It’s the kind of meal that warms your bones and fuels the fire— hot, filling, and built to keep you going when the temps drop and the work doesn’t stop.

Servings: 8
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 2 medium carrots, finely chopped
  • 2 ribs celery, finely chopped
  • 1 yellow onion, chopped
  • 5 cloves garlic, minced
  • 2 teaspoons Runnin’ Wild Poultry Seasoning
  • ½ teaspoon Runnin’ Wild Peppered Sea Salt
  • 7 cups chicken stock
  • 1 lb chicken breasts, sliced in half
  • 1 cup wild blend rice
  • 4 tablespoons butter
  • ¼ cup flour
  • 2 cups whole milk

Instructions:

  1. Sauté the Vegetables:
    In a large soup pot, heat olive oil over medium heat. Add carrots, celery, and onion. Sauté for 8–10 minutes, until tender. (Tip: Cover with a lid and splash in some stock to speed up the process.)
    Add garlic, Runnin’ Wild Poultry Seasoning, and Peppered Sea Salt. Cook for another 1–2 minutes until fragrant.
  2. Cook the Chicken:
    Pour in chicken stock, bring to a boil over high heat with the lid on.
    Once boiling, add chicken breasts, cover again, reduce heat to low, and simmer for 10–12 minutes until fully cooked.
    Remove chicken, shred once cool, and set aside (refrigerate if needed).
  3. Cook the Rice:
    Add wild rice to the pot. Stir, cover, and simmer for 20–30 minutes, or until rice is al dente. Stir occasionally to prevent sticking.
  4. Make the Cream Base:
    In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
    Slowly add milk while whisking until smooth. Switch to a spatula and stir until thickened, about 1–2 minutes. Remove from heat and cover.
  5. Finish the Soup:
    Slowly whisk the creamy mixture into the soup. Add shredded chicken back in.
    Simmer for 5 more minutes, stirring frequently. Remove from heat and let sit for 5 minutes to thicken before serving.

Serving Ideas:

Crusty bread, a side salad, or just a big spoon. This soup is a full meal on its own.

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