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Creamy Chicken and Wild Rice Soup

Close-up of a hearty bowl of creamy wild rice soup filled with shredded chicken, bright orange carrots, and mushrooms.
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A hearty, stovetop recipe for creamy chicken and wild rice soup, perfect for a comforting meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 8 ounces sliced cremini mushrooms
  • 1/2 cup uncooked wild rice blend
  • 4 cups chicken broth
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 1 cup half-and-half or whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add mushrooms and cook until they release their liquid and it evaporates, about 5 minutes more.
  3. Stir in the wild rice blend, chicken broth, water, thyme, rosemary, and bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40 to 45 minutes, or until the rice is tender.
  4. While the soup simmers, prepare the roux. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  5. Slowly whisk the half-and-half into the roux until smooth. Cook until the mixture thickens slightly, about 2 minutes. Do not let it boil rapidly.
  6. Remove the bay leaf from the soup. Stir the thickened cream mixture into the soup pot.
  7. Add the shredded cooked chicken. Heat through for 5 minutes, stirring occasionally. Do not boil after adding the cream.
  8. Season with salt and pepper to taste. Serve hot.

Notes

  • For a vegetarian version, substitute the chicken broth with vegetable broth and use 12 ounces of mixed mushrooms instead of chicken.
  • If you prefer a slow cooker method, combine all ingredients except the flour, butter, and half-and-half in the slow cooker. Cook on low for 6 to 8 hours. Thicken the soup separately using the roux method described above, then stir into the slow cooker during the last 30 minutes of cooking.
  • Use leftover roasted chicken or rotisserie chicken for quick preparation.

Nutrition

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