This Creamy Chicken & Wild Rice Soup is rich, comforting, and packed with protein. Tender shredded chicken, hearty wild rice, earthy mushrooms, and a velvety broth come together to create the perfect cozy meal for chilly days or easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
Nutrition (Per Serving)
- Calories: 380 kcal
- Protein: 42g
- Carbohydrates: 28g
- Fat: 8g
Ingredients
For the Soup
- 500g boneless skinless chicken breast
- 100g wild rice blend
- 1 tbsp olive oil
- 200g mushrooms, sliced
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1.2 liters chicken broth
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- Salt and black pepper, to taste
For the Creamy Base
- 120g plain Greek yogurt or low-fat cream cheese
- 1 tbsp cornstarch
- 3 tbsp cold water
For Garnish
- Fresh parsley, chopped
- Extra smoked paprika
Instructions
1. Cook the Vegetables
Heat olive oil in a large soup pot over medium heat.
Add the onion, carrots, and celery. Cook for 4–5 minutes until softened.
Add the mushrooms and garlic and cook for another 3–4 minutes until fragrant.
2. Simmer the Soup
Pour in the chicken broth.
Add the wild rice, Italian seasoning, smoked paprika, salt, and pepper.
Place the chicken breasts directly into the broth.
Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes until the rice is tender and the chicken is cooked through.
3. Shred the Chicken
Remove the chicken from the pot.
Shred using two forks and return it to the soup.
4. Make it Creamy
Mix the cornstarch and water together.
Slowly stir it into the soup and cook for 2 minutes until slightly thickened.
Remove the soup from the heat.
In a small bowl, whisk a ladle of hot broth into the Greek yogurt to temper it.
Stir the mixture back into the soup until smooth and creamy.
5. Serve
Ladle the soup into bowls.
Garnish with fresh parsley and a light sprinkle of smoked paprika.
Serve warm.
Storage Tip
Store in airtight containers in the refrigerator for up to 4 days. The soup also freezes well for up to 2 months.
