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Ultimate Creamy Chicken and Wild Rice Soup

Close-up of a hearty bowl of creamy chicken wild rice soup with visible shredded chicken and grains.
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Make this hearty, creamy chicken and wild rice soup on the stovetop for a comforting, restaurant-style meal that is perfect for cold nights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 cup uncooked wild rice blend
  • 4 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 1 cup whole milk or half-and-half
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the wild rice according to package directions. Drain any excess water and set aside.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the sliced mushrooms, thyme, and rosemary to the pot. Cook until the mushrooms release their liquid and start to brown, about 8 minutes.
  4. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux. Cook, stirring constantly, for 2 minutes.
  5. Slowly whisk the milk or half-and-half into the roux until smooth. Continue to cook, stirring, until the mixture thickens slightly.
  6. Gradually whisk in the chicken broth until fully combined. Bring the mixture to a simmer, stirring often.
  7. Stir in the cooked, shredded chicken and the cooked wild rice. Reduce the heat to low.
  8. Stir in the heavy cream, salt, and pepper. Heat through gently for 5 minutes; do not allow the soup to boil after adding the cream.
  9. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Notes

  • For a slow cooker version, combine the sautéed vegetables, broth, rice, and chicken in the slow cooker. Cook on low for 6 hours. Whisk the butter and flour together separately, then whisk in the milk/cream to create a slurry. Stir this slurry into the slow cooker during the last 30 minutes of cooking time.
  • If you prefer a vegetarian option, substitute the chicken with 10 ounces of extra mushrooms and use vegetable broth.
  • If you are interested in organized eating, this recipe fits well with general meal planning strategies.

Nutrition

Find it online: https://delicerecipe.com/creamy-chicken-wild-rice-soup-recipe/