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A steaming bowl of chicken wild rice soup garnished with fresh herbs.

Chicken Wild Rice Soup

A comforting and hearty soup, perfect for a chilly day. This chicken wild rice soup combines tender chicken, earthy wild rice, and a medley of vegetables in a creamy broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cooked chicken, shredded
  • 1.5 cups Cooked wild rice blend
  • 6 cups Chicken broth
  • 1 cup Heavy cream
  • 4 tablespoons Unsalted butter
  • 1/4 cup All-purpose flour
Vegetables
  • 1 Yellow onion medium
  • 1 Carrots cup
  • 1 Celery cup
  • 1 Cremini mushrooms cup
Seasoning
  • 1 teaspoon Dried thyme
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper

Equipment

  • Large pot/Dutch oven
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Whisk

Method
 

Preparation
  1. If rice is not cooked, prepare it according to package directions. Shred the cooked chicken.
  2. In a large pot or Dutch oven, melt butter over medium heat.
  3. Add diced onion, carrots, celery, and mushrooms to the pot; cook until vegetables soften, about 5-7 minutes.
Assemble the Soup
  1. Stir in the flour and dried thyme, cooking for 1-2 minutes to create a roux.
  2. Gradually whisk in the chicken broth, ensuring there are no lumps; bring to a simmer.
  3. Add the cooked chicken and wild rice to the pot; continue to simmer for 10-15 minutes, allowing flavors to meld.
  4. Stir in the heavy cream and season with salt and black pepper to taste. Heat through gently, do not boil.

Notes

For a thicker soup, you can add an extra tablespoon of flour with the roux. Garnish with fresh parsley for extra flavor.