This Creamy Chicken and Wild Rice Soup is so warm and comforting. Great for a cold winter night and ready in under 20 minutes.

Creamy Chicken and Wild Rice Soup - nothing beats warm soup on a cold day.

I’ve had this blog for eight years! That’s a long time. People always ask me if I ever run out of recipe ideas. Never! In fact, I always have a running list of things of want to make probably over 100 entries long.

I have friends that have had their kids take over their blogs and I even have some friends that have willed their blogs to their children in the future. As I get older I can only hope that one of my kids loves cooking as much as I do (we already have a few contenders) and will want to continue The Girl Who Ate Everything forever.

You guys…REVOL sent me this beautiful Dutch Oven to try out and I love it! Here’s why:

REVOL is a family owned company (that in itself makes me love them) that has been making their porcelain products in France since 1768 so they definitely have credibility when it comes to quality products that get the job done well. I cook almost every day for our family of seven. I really believe that mealtime is when you connect and talk about what is happening in our daily lives.

The holiday season is the busiest season of all for food bloggers. Even people who don’t cook at all come to play during holiday season. I have a paper calendar (I’m old school) of all the recipes I want to make for Christmas. I shop the week of for all the ingredients and then make them on Tuesdays and Thursdays when my daughter is at preschool.

It’s funny how real life (life outside of food blogging) brings you right back to what is most important. For instance, my family all came down with a cold and immediately all my cooking plans went out the window and what did I make? Soup. Yes, soup. That’s the only thing anyone wanted to eat and I wasn’t going to argue with them. This Creamy Chicken and Wild Rice Soup was devoured.


I always try to keep what I refer to as “the trinity” in my fridge: celery, onion, and carrots. It’s the base to any soup and gives it that depth of flavor.


Sautee your veggies in the butter. The great thing about the REVOL line is that it’s completely non-stick. Usually with Dutch ovens the bottom starts to brown and at the end of cooking you have some scrubbing to do.

REVOL cookware is slick and nonporous. Just a rinse of the Dutch oven was really all I needed to clean up this soup. It doesn’t soak up odors like other cookware does. So when I make hot chocolate tomorrow in this Dutch oven it won’t be tainted by the onions I used in this soup today.


Add some flour to make your roux. You want to cook it a couple of minutes.Creamy Chicken and Wild Rice Soup - nothing beats warm soup on a cold day.

Slowly whisk in some chicken broth.creamy-chicken-wild-rice-soup-12Add a little cream. You can replace some of the cream with chicken broth or milk if you’re trying to lighten it up.


Stir in your cooked rice and add about 1 cup of cooked and shredded chicken. Rotisserie chicken works great here in a pinch.

creamy-chicken-wild-rice-soup-35Creamy Chicken and Wild Rice Soup - nothing beats warm soup on a cold day.

Another thing I love about using REVOL cookware is that it is SO light compared to other Dutch ovens. I literally have another Dutch oven that is so heavy, when I use it, I don’t have to hit the gym that day.

REVOL understands the functionality that we all want but still gives us a beautifully aesthetic product. Unlike other cookware, it’s microwave, freezer, and dishwasher safe. That makes my life a whole lot easier.

Creamy Chicken and Wild Rice Soup - nothing beats warm soup on a cold day.
5 from 4 votes

Creamy Chicken and Wild Rice Soup


  • 6 tablespoons butter
  • 1/2 cup carrot , diced
  • 1/2 cup celery , diced
  • 1/2 cup onion , diced
  • 1 clove garlic , minced
  • 1/4 cup flour
  • 3 cups reduced-sodium chicken broth
  • 1 1/2 cups cream
  • 1 (6 ounce) package long grain and wild rice blend, cooked according to instructions
  • 1 cup cooked and shredded chicken
  • salt and pepper to taste


  1. In a Dutch oven, melt the butter over medium heat. Add the carrots, celery, and onion. Sautee for 5 minutes or until veggies are soft. Add the garlic and cook for an additional minute.
  2. Add the flour and stir to form a roux. Cook for a 2-3 minutes and then slowly whisk in the chicken broth and cream. Cook mixture over medium heat or until mixture thickens.
  3. Add the rice and chicken. Stir until combined.
  4. Season with salt and pepper and serve.
Creamy Chicken and Wild Rice Soup - nothing beats warm soup on a cold day.