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+ servings

Creamy Chicken and Wild Rice Soup


  • ½ cup carrots, chopped (or coined)
  • ½ cup celery, diced
  • ½ cup broccoli buds (mushrooms are a good substitute)
  • ½ cup diced onion
  • ¼ cup paste style chicken base low-sodium (I used an organic brand)
  • 2 cups of water
  • 2 cloves garlic minced
  • 1 tsp finely chopped thyme
  • 2 cups milk
  • 1 cup cooked wild rice
  • 1 Tbsp butter
  • 1 Tbsp flour (any flour will work)
  • ¼ tsp fine grain sea salt
  • ½ tsp freshly ground black pepper
  • 2 cups monetary jack or Colby cheese shredded (optional, but delicious)
  • 1 pound cooked chicken, cubed
  • parsley, optional for serving


  • In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil.
  • Add milk, and wild rice, garlic, and thyme. Return to a boil.
  • In a small saucepan, add the butter and cook until the mixture bubbles. Remove from heat and stir until incorporated.
  • Add the shredded cheese (if using), sea salt freshly ground black pepper, and chicken
  • Stir and simmer until incorporated. Taste and adjust spices
  • Before serving, garnish with parsley, if desired