Creamy Chicken & Wild Rice Soup

Prep Time
Cook Time
1h 10m
Ready In

"This is a really delicious soup. I like to prepare it as a quick lunch meal whenever I have some leftover wild rice to use up. The addition of the lemon zest gives it a refreshing and unique flavor. I usually serve it with a sliced baguette or some fresh baked dinner rolls. But it would go well with sandwiches, too."

Original recipe yields 4-6 servings


  • Serving Size: 1 (651.3 g)
  • Calories 530.3
  • Total Fat - 25.8 g
  • Saturated Fat - 14.9 g
  • Cholesterol - 105.5 mg
  • Sodium - 2099.4 mg
  • Total Carbohydrate - 44.8 g
  • Dietary Fiber - 3.6 g
  • Sugars - 8.8 g
  • Protein - 30.1 g
  • Calcium - 200.6 mg
  • Iron - 3.5 mg
  • Vitamin C - 24.1 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 350°F. Spray a small baking dish with nonstick spray.

Step 2

Season chicken on both sides with lemon pepper. Place chicken in baking dish, and bake 20 to 30 minutes or until no pink remains. Let chicken cool about 10 minutes, then use a fork to shred the chicken; set shredded chicken aside.

Step 3

Melt 1 Tbsp butter in a stockpot or large saucepan over medium heat (it should be melted but not browned). Add onion, carrots, celery, and bell pepper, and sauté for about 4 minutes or until vegetables are beginning to soften. Add garlic, and sauté 1 more minute.

Step 4

Add chicken broth, thyme, marjoram, sage, rosemary, salt and pepper to the pot, and bring mixture to a boil. Cover pot, reduce heat to Low and let it simmer 10 to 15 minutes.

Step 5

In a small saucepan, melt remaining 4 Tbsp butter over Low heat. Add flour, and cook, whisking constantly, for 1 minute or until thickened and no flour clumps remain. Stir in milk and cream, and whisk until thickened and smooth.

Step 6

Stir creamy mixture into the soup mixture. Stir in wild rice and lemon zest, and let it heat for another 3 to 4 minutes or just until thoroughly heated. Serve immediately.

Tips & Variations

No special items needed.