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A bowl of creamy chicken and wild rice soup with a spoon in it and a linen and glass of wine resting nearby.

Creamy Chicken and Wild Rice Soup (Small Batch)

Sara
This small batch chicken and wild rice soup is creamy, cozy, and perfectly portioned to make about 1 quart; perfect for weeknight dinners for two.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 cups
Calories 237 kcal

Ingredients
 
 

  • 1 tbsp. Unsalted Butter
  • 1 tbsp. Olive Oil
  • 10 oz. Chicken Breast (8-10 oz. works!)
  • Salt + freshly cracked Black Pepper to taste
  • 1/3 cup finely chopped Celery
  • 1/3 cup finely chopped Carrot
  • 1/2 cup finely chopped Onion white or yellow onion
  • 2 cloves Garlic minced
  • 1 tsp. finely chopped Fresh Thyme or 1/2 tsp. Dried Thyme
  • 1/2 tsp. finely chopped Fresh Sage or 1/4 tsp. Dried Sage
  • 1/4 cup Dry White Wine like Pinot Grigio or Unoaked Chardonnay
  • 2 cups Chicken Broth or Chicken Stock low-sodium if you're sensitive to salt
  • 1 Bay Leaf
  • 1 cup cooked Wild Rice
  • 1 cup Unsweetened Coconut Milk
  • 1 tsp fresh Lemon Juice or to taste

Instructions
 

  • Season + Cook the Chicken. Season the chicken breast all over with salt and pepper. (I use Diamond Crystal Kosher Salt—about ½ teaspoon on the chicken and ¼ teaspoon black pepper, but adjust to your taste!) In a large saucepan or medium Dutch oven over medium heat, melt the butter with the olive oil. Add the chicken and cook for 5–6 minutes per side, until browned and the internal temperature reaches 165°F.
    A seasoned chicken breast cooking in a ceramic dutch oven.
  • Add the Veggies. Transfer the cooked chicken to a plate or shallow bowl and tent with foil. Add the celery, carrots, onions, and a pinch of salt to the pot. Cook for 6–7 minutes, stirring occasionally and scraping up the browned bits from the bottom, until the vegetables are softened.
    A wooden spoon stirring softened vegetables in a ceramic dutch oven.
  • Add Garlic, Herbs, + Wine. Stir in the minced garlic and finely chopped herbs. Cook for about 1 minute until fragrant. Pour in the dry white wine and cook, stirring occasionally, for 4–5 minutes, until most of it has evaporated.
    A wooden spoon stirring a pot of softened vegetables.
  • Add the Chicken Broth. Pour in the chicken broth and bring to a boil. Reduce to a low simmer and cook (uncovered) for 15 minutes. While the soup simmers, shred the chicken breast.
  • Add Chicken, Rice, + Coconut Milk. Stir the shredded chicken, cooked wild rice, and coconut milk into the soup. Simmer (uncovered) for another 15 minutes. Stir in the lemon juice, then season to taste with salt and pepper. Remove the bay leaf. Serve hot and enjoy!
    A wooden spoon stirring a ceramic pot of chicken wild rice soup.

Nutrition

Serving: 1cupCalories: 237kcalCarbohydrates: 13gProtein: 12gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 29mgSodium: 528mgPotassium: 439mgFiber: 2gSugar: 3gVitamin A: 1281IUVitamin C: 3mgCalcium: 27mgIron: 1mg
Keyword chicken wild rice soup
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