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Rich and Creamy Chicken and Wild Rice Soup

A close-up of a creamy bowl of amazing wild rice soup topped with shredded chicken, carrots, and celery.
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Make this hearty, comforting chicken and wild rice soup on the stovetop. This recipe delivers a rich, creamy texture that rivals restaurant favorites, perfect for a satisfying weeknight dinner or a cozy autumn meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 cup uncooked wild rice blend
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 cup cooked, shredded chicken (leftover rotisserie works well)
  • 1/2 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the wild rice separately according to package directions until tender. Drain and set aside.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the sliced mushrooms, thyme, and sage to the pot. Cook until the mushrooms release their liquid and start to brown, about 5 minutes.
  4. In a small bowl, whisk together the flour and butter until a smooth paste (roux) forms. Add this roux to the vegetables in the pot and stir constantly for 1 minute.
  5. Slowly whisk in the chicken broth and water until the mixture is smooth and there are no lumps. Bring the soup to a simmer, stirring occasionally until it thickens slightly.
  6. Stir in the cooked wild rice and the shredded chicken. Reduce the heat to low and let it simmer for 10 minutes so the flavors combine.
  7. Remove the pot from the heat. Stir in the heavy cream, salt, and pepper. Heat gently for 2 minutes, but do not allow the soup to boil after adding the cream.
  8. Serve this best homemade wild rice soup hot.

Notes

  • For a slow cooker wild rice soup variation, combine all ingredients except the heavy cream and flour/butter roux in the slow cooker. Cook on low for 6 to 8 hours. Whisk the flour and butter with a little cold water to make a slurry, stir it into the hot soup, and then stir in the cream before serving.
  • You can substitute cooked turkey for chicken if you are using leftovers from a holiday meal.
  • If you prefer a thicker soup, increase the flour and butter to 3 tablespoons each.

Nutrition

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