Creamy Chicken & Wild Rice Soup

Warm, hearty, and full of flavor—this creamy chicken and wild rice soup is comfort in a bowl. Our classic recipe comes together quickly with simple ingredients – tender chicken and veggies, earthy mushrooms, and nutty wild rice simmered in a rich broth, then finished with The Farmer’s Cow whole milk for a velvety touch. Perfect for cozy family dinners or meal prep for the week.

Yield: 6-8 servings

Ingredients

2 tbsp butter
1 small onion, diced
2 medium carrots, diced
2 celery stalks, diced
6 garlic cloves, minced
¼ cup all-purpose flour
6 cups chicken stock
1 lb boneless skinless chicken breasts
8 oz mushrooms, roughly chopped
1 cup uncooked wild rice, rinsed and drained
1 tbsp fresh rosemary, finely chopped
2 bay leaves
2 cups The Farmer’s Cow whole or low-fat milk
2 large handfuls fresh baby spinach, roughly chopped
Fine sea salt and freshly cracked black pepper to taste

Instructions

Melt butter in a large stockpot over medium heat. Add the onion, carrots, and celery, and sauté until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes. Stir in the flour and cook for 1 minute.
Gradually pour in the chicken stock, stirring continuously so that clumps of flour can melt into the broth. Add the chicken breasts, mushrooms, wild rice, rosemary, and bay leaves, and stir to combine.
Let the soup come to a gentle boil and reduce the heat to medium-low to maintain a simmer, cover, and cook for 40-45 minutes or until the rice is tender. Stir the soup every 7-10 minutes to prevent sticking or burning on the bottom of the pot.
Carefully remove the chicken breasts to a plate. Use two forks to shred the meat into bite-sized pieces, and stir it back into the soup.
Remove and discard the bay leaves. Add the milk and baby spinach, stir to combine, and taste the soup. Season with salt and pepper to taste.

Date Posted: January 12, 2026