Creamy Chicken and Rice Soup

Soup weather is my favorite kind of weather, mostly because I get to make recipes like this Creamy Chicken and Rice Soup. This budget-friendly soup recipe has been a long-standing favorite (since 2011!!), and it never gets old. The creamy broth, tender chicken, and hearty wild rice all cook together in one pot, making it feel extra cozy without being fussy or expensive. This is a really hearty soup that has everything you need in a bowl! Protein, vegetables, and carbohydrates!

I made this recipe long before I ever attempted to make a homemade chicken noodle soup, and it’s just as comforting. Instead of starting with broth, this soup builds its own base right in the pot as the chicken, wild rice, and vegetables cook together with herbs. And while I make this creamy chicken and wild rice soup completely from scratch, it’s still surprisingly simple. The slow simmer develops a rich flavor without extra steps, and the creamy milk mixture stirred in at the end gives it a velvety finish to make every spoonful SO satisfying!

• 1 Tbsp olive oil
• 1 medium yellow onion (small dice, (about 1 cup, 150g))
• 2 garlic cloves (minced, (1 Tbsp))
• ½ lb. carrots (sliced, (1.5 cups, 227g))
• ½ bunch celery (sliced, (2 cups, 227g))
• 1 lb. chicken breast (boneless, skinless, (454g))
• 1 bay leaf
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp black pepper (freshly cracked)
• 1 cup wild rice mix (250g)
• 6 cups water (48oz)
• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• 2 cups whole milk
• ⅓ bunch fresh parsley
• 1-2 tsp salt (to taste)