🍂 November Recipe: Cozy Creamy Chicken & Wild Rice Soup🍂

November is here, which means cooler evenings, busy holiday schedules and the perfect excuse to make something warm and comforting for dinner!

This month, I’m sharing a recipe that checks all the boxes: Creamy Chicken & Wild Rice Soup. It’s hearty enough for dinner, easy enough for a weeknight and even better reheated the next day.

Pair it with warm crusty bread, and dinner is done!

Creamy Chicken & Wild Rice Soup

Serves: Approximately 6
Prep Time: 15 minutes
Cook Time: 40–45 minutes

Ingredients

• 2 tablespoons butter
• 1 small onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and black pepper to taste
• 1 cup wild rice blend
• 6 cups chicken broth
• 2 cups cooked, shredded chicken
• 1 cup heavy cream or half-and-half
• 2 tablespoons all-purpose flour
• 1/2 cup grated Parmesan cheese, optional
• Fresh parsley for serving

Directions

1. Sauté the vegetables.
Melt the butter in a large soup pot over medium heat. Add the onion, carrots and celery and cook for about 5–7 minutes, until they begin to soften.

2. Add the seasonings.
Stir in the garlic, thyme, rosemary, salt and pepper. Cook for another minute.

3. Add the rice and broth.
Pour in the chicken broth and stir in the wild rice blend. Bring everything to a boil, then reduce the heat, cover and simmer according to the rice package directions, generally about 30–40 minutes.

4. Add the chicken.
Once the rice is tender, stir in the cooked shredded chicken.

5. Make it creamy.
Whisk the flour into the heavy cream or half-and-half until smooth. Slowly stir it into the soup and simmer for another 5–10 minutes, stirring occasionally, until the soup thickens.

6. Finish and serve.
Stir in Parmesan cheese if desired. Taste and adjust the seasoning, then sprinkle with fresh parsley.

Serve it piping hot with crusty bread or warm dinner rolls.

Melissa’s Shortcut

November is busy enough! Pick up a rotisserie chicken and use the meat for this recipe. It cuts down on prep time and makes this an easy weeknight dinner.

You can also chop the vegetables ahead of time so everything is ready to toss into the pot.

Something Sweet?

For an easy November dessert, slice a few apples and toss them with cinnamon and brown sugar. Place them in a baking dish, top with an oatmeal crumble and bake until warm and bubbly.

Add a scoop of vanilla ice cream and a little caramel sauce. SO good!

From My Kitchen to Yours

One of my favorite things about November is slowing down a little and enjoying more time around the table with family and friends.

Whether you’re cooking for your family on a chilly weeknight, having friends over to watch the game or preparing for Thanksgiving, I hope this recipe brings a little extra warmth to your home.

And remember—I’m always happy to talk about homes, neighborhoods, local restaurants OR recipes!

Happy November!

Melissa Maxwell
This Girl Sells Houses Team
ERA Real Solutions Realty

859-512-4444
ThisGirlSellsHouses.net

People. Homes. Next Chapters.

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