Creamy Chicken And Wild Rice Soup

Ingredients

• 1 tbsp olive oil or butter

• 1 small onion, finely diced

• 2 carrots, peeled and diced small

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1 tsp dried thyme

• ½ tsp dried parsley

• 6 cups low-sodium chicken broth

• 1 cup cooked wild rice (or wild rice blend)

• 2 cups cooked, shredded chicken (rotisserie works beautifully)

• 1 cup milk (whole or 2%)

• ½ cup plain Greek yogurt (or half-and-half if preferred)

• 2 tbsp flour

• Salt & pepper to taste

• Optional: a squeeze of lemon for brightness

Directions

1. Sauté the vegetables
In a large soup pot, heat oil or butter over medium heat. Add onion, carrots, and celery. Cook until soft, about 5–7 minutes. Add garlic and cook another 30 seconds.
2. Season & build flavor
Stir in thyme and parsley. Pour in chicken broth and bring to a gentle simmer.
3. Add rice and chicken
Stir in the cooked wild rice and shredded chicken. Let simmer 10–15 minutes so flavors meld.
4. Make it creamy (without heaviness)
In a bowl, whisk flour into the milk until smooth. Slowly pour into the soup, stirring constantly. Let simmer until slightly thickened (about 5 minutes).
5. Finish with gentle creaminess
Stir in Greek yogurt and heat gently without boiling. This keeps it silky and soothing.
6. Season to taste
Add salt and pepper as needed. If desired, a tiny splash of lemon adds brightness

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