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Creamy Chicken and Wild Rice Soup

A close-up of a creamy, rich wild rice soup loaded with shredded chicken, served in a white bowl.
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Make a hearty, creamy chicken and wild rice soup on the stovetop. This recipe yields a comforting, flavorful soup suitable for cool weather.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 8 ounces cremini mushrooms, sliced (optional for vegetarian version)
  • 1 cup uncooked wild rice blend
  • 4 cups chicken broth
  • 4 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 heavy cream
  • Salt and black pepper to taste

Instructions

  1. 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. If using mushrooms, add them now and cook until they release their liquid and brown slightly.
  2. 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.
  3. 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. Do not let it brown.
  4. Remove the bay leaf from the soup. Slowly whisk the butter-flour mixture (roux) into the simmering soup. Continue to stir until the soup thickens, about 5 minutes.
  5. Stir in the shredded cooked chicken and the heavy cream. Heat through gently until the soup is hot, but do not allow it to boil after adding the cream.
  6. Season with salt and pepper to your preference. Serve hot.

Notes

  • For a slow cooker version, combine all ingredients except the heavy cream and flour/butter mixture in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Whisk the flour and butter together separately, then stir into the hot soup at the end before adding the cream.
  • Use leftover roasted turkey instead of chicken for a turkey wild rice soup variation.
  • If you prefer a vegetarian soup, omit the chicken and use vegetable broth. Increase the mushrooms to 1 pound for a heartier texture.

Nutrition

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