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–+ servings
Overhead view of a large heavy pot containing creamy chicken and wild rice soup with mushrooms and carrots. A wooden spoon rests in the soup.

Chicken and Wild Rice Soup

The ultimate comfort food for cool weather and cozy evenings. Rich, creamy, and super satisfying.
Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Yield:4 servings

Equipment

  • Large saucepan or large pot
  • Large wooden spoon
  • ladle
  • Serving bowls

Ingredients

  • ¼ cup butter 1 stick, cut into 4 pieces
  • 2 tablespoons olive oil
  • ½ cup chopped celery
  • ½ cup sliced carrots
  • 1 medium onion finely chopped
  • 8 ounces fresh mushrooms sliced
  • 3 cloves garlic minced
  • ½ teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 large pinch salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • ½ cup all-purpose flour
  • 6 cups chicken broth
  • ¼ cup dry white wine or ¼ cup chicken broth
  • 12 ounces cooked chicken chopped into bite-size pieces, see Notes
  • ⅔ cup uncooked wild rice or wild rice blend
  • 1 cup heavy cream at room temperature

Instructions

  • Heat large saucepan over medium-high heat. When pan is warm, add butter and olive oil. Let butter melt completely, swirling pan occasionally to coat bottom of pan with liquid.
  • When butter is melted (but not bubbling or browned), add celery, carrots, onion, mushrooms, garlic, dried thyme, dried parsley, salt, and black pepper to saucepan. Stir to incorporate and reduce heat under pot to medium. Cook, stirring occasionally, until vegetables just begin to soften, approximately 10 minutes.
    Overhead view of veggies for chicken and wild rice soup in a large heavy soup pot.
  • When veggies start to soften, sprinkle flour over top of mixture and stir to evenly coat veggies in flour. Cook 3 minutes or until vegetables are lightly browned.
  • Pour in white and chicken broth in gradual increments, whisking constantly while adding liquids to saucepan. Once liquids are incorporated, add wild rice and stir.
  • Bring liquids to low boil over medium heat while scraping bottom of saucepan to prevent rice or veggies from sticking. When liquid begins to boil, reduce heat to medium-low. Simmer, stirring occasionally, 40 minutes or until vegetables are tender.
    Overhead view of chicken and wild rice soup in a large heavy soup pot.
  • When veggies are tender, add cooked chicken and more salt if desired. Continue simmering soup over medium-low heat, stirring occasionally, 5 to 10 minutes or until rice is tender.
  • When rice is tender, remove saucepan from heat. Slowly stir in heavy cream until fully incorporated. Taste and season soup with additional salt and pepper if desired, then ladle soup into bowls and serve warm.

Notes

  • Chicken: 12 ounces of cooked chicken is roughly 2 to 3 cups chopped. You can use a rotisserie chicken, or cook 1 pound boneless chicken breasts specifically for this soup.
  • Make it Gluten Free: Use gluten-free all-purpose flour, or skip the flour entirely. Without the flour, the consistency will be thinner, but still delicious!
  • Make it Vegetarian: Use vegetable broth instead of chicken broth. Omit the chicken entirely, or replace it with chickpeas or your favorite beans.

Nutrition

Serving Size: 1serving | Calories: 728cal | Protein: 38g | Fat: 45g | Saturated Fat: 23g | Trans Fat: 0.5g | Cholesterol: 177mg | Sodium: 2088mg | Potassium: 801mg | Total Carbs: 43g | Fiber: 4g | Sugar: 7g | Net Carbs: 39g | Vitamin A: 3996IU | Vitamin C: 6mg | Calcium: 105mg | Iron: 3mg
Recipe By:Cheryl Malik