Frugal -Creamy Chicken and Rice Soup

Posted on November 14, 2026

This Creamy Chicken and Rice Soup is the ultimate comfort food, combining tender shredded chicken, hearty wild rice, and fresh vegetables in a velvety milk-enriched broth. Each spoonful delivers layers of savory flavor from aromatic herbs like oregano and thyme, while a simple butter-flour roux transforms the soup into something luxuriously creamy. It's the kind of soul-warming bowl that feels like a hug on a cold day.

Frugal Dinner

Ingredients

1 Tbsp olive oil

1 medium yellow onion

1 Tbsp minced garlic

1/2 lb. carrots, sliced

1/2 bunch celery, sliced

1 lb. chicken breast

1 whole bay leaf

1 tsp dried oregano

1 tsp dried thyme

to taste cracked pepper

1-2 tsp to taste salt

1 cup wild rice mix

6 cups water

1/3 bunch fresh parsley

2 Tbsp butter

2 Tbsp all-purpose flour

2 cups whole milk

Instructions

1

Heat the olive oil in a large pot over medium heat. Meanwhile, dice the onion (and mince the garlic if using fresh rather than pre-minced). Add the onion and garlic to the hot oil and saute until tender (5 min).

2

If using fresh carrots and celery, clean and slice them while the onions are sauteing. Add them to the pot and cook for about 5 minutes more.

3

Add the chicken breast (whole), bay leaf, oregano, thyme, cracked pepper, dry rice, and 6 cups of water to the pot. Do not add salt yet. Bring the pot up to a boil over medium high heat, then reduce the heat to low and let simmer for one hour.

4

Near the end of the hour, begin to make the creamy milk mixture. In a small pot, melt 2 Tbsp of butter over medium heat. When it is fully melted, whisk in 2 Tbsp of all-purpose flour. Cook and stir the butter and flour mixture for two minutes. Whisk in the milk and allow it to come up to a simmer, whisking occasionally to keep it from scorching on the bottom. Once it reaches a simmer, it will have thickened slightly.

5

Carefully remove the chicken pieces from the soup and shred or dice with a knife and fork. Rinse and chop the parsley. Add the parsley and the thickened milk mixture to the soup. Season with salt to taste. I used about 2 tsp of salt, but start with a little and add more as needed. I also added a touch more pepper at this point. Serve hot!

Key Points About Ingredients:

• Wild rice mix adds a nutty, chewy texture and more fiber and nutrients than white rice, making it a wholesome base for this soup.
• Chicken breast is a lean, high-protein choice that stays juicy when simmered whole and shredded, keeping the soup satisfying without excess fat.
• Whole milk creates a luscious creamy finish without the heaviness of cream, and when combined with a butter-flour roux, it thickens beautifully.
• Fresh parsley stirred in at the end brightens the entire dish with a pop of color and a boost of vitamin C and vitamin K.
• Carrots and celery form the classic mirepoix base, adding natural sweetness, color, and a generous dose of beta-carotene and antioxidants.

Key Nutritional Insights:

• Each serving provides a solid dose of lean protein from chicken breast, supporting muscle repair and keeping you full longer.
• Wild rice is naturally gluten-free and higher in protein and fiber than most other rice varieties, making it a nutritious choice.
• The milk and butter in this soup contribute calcium and vitamin D, supporting bone health in every comforting bowl.
• Carrots are rich in beta-carotene, which the body converts to vitamin A, supporting eye health and immune function.
• This soup is relatively moderate in sodium when salt is added conservatively, making it a friendlier option than canned alternatives.

• Nutrition Facts

• Serving Size1
• Amount per serving
• Calories285
• Standard DV% Daily Value*
• Total Fat10 g72 g13.89%
• Saturated Fat4 g20 g20%
• Trans Fat0 g
• Polyunsaturated Fat1 g
• Monounsaturated Fat4 g
• Cholesterol65 mg300 mg21.67%
• Sodium620 mg2300 mg26.96%
• Total Carbohydrate26 g275 g9.45%
• Dietary Fiber2 g28 g7.14%
• Total Sugars5 g
• Added Sugars0 g50 g0%
• Sugar Alcohal0 g
• Protein22 g50 g44%
• Vitamin D (Cholecalciferol)40 mcg20 mcg200%
• Calcium130 mg1300 mg10%
• Iron1.5 mg18 mg8.33%
• Potassium520 mg4700 mg11.06%
• Vitamin A3200 mcg900 mcg355.56%
• Vitamin C (Ascorbic Acid)8 mg90 mg8.89%
• Vitamin E (Tocopherol)1 mg15 mg6.67%
• Vitamin K28 mcg120 mcg23.33%
• Vitamin B1 (Thiamin)0.2 mg1.2 mg16.67%
• Vitamin B2 (Riboflavin)0.25 mg1.3 mg19.23%
• Vitamin B3 (Niacin)8 mg16 mg50%
• Vitamin B6 (Pyridoxine)0.7 mg1.7 mg41.18%
• Folate28 mcg400 mcg7%
• Vitamin B12 (Cobalamine)0.5 mcg2.4 mcg20.83%
• Biotin4 mcg30 mcg13.33%
• Vitamin B5 (Pantothenic acid)1.2 mg5 mg24%
• Choline80 mg550 mg14.55%
• Phosphorus280 mg1250 mg22.4%
• Iodine25 mcg150 mcg16.67%
• Magnesium38 mg420 mg9.05%
• Zinc1.5 mg11 mg13.64%
• Selenium28 mcg55 mcg50.91%
• Copper0.15 mg0.9 mg16.67%
• Manganese0.6 mg2.3 mg26.09%
• Chromium3 mcg35 mcg8.57%
• Molybdenum8 mcg45 mcg17.78%
• Chloride180 mg2300 mg7.83%
• * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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