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5.0 from 99 votes

Chicken Wild Rice Soup

Chicken Wild Rice Soup is packed with tender chicken, flavorful mushrooms, and a hearty mix of vegetables combined with a wild rice blend.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 servings
Calories: 335 kcal
Course: Main Course , Appetizer , Soup , Dinner
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 6 ounces cremini mushrooms trimmed and sliced
  • 1 tablespoon butter
  • 1 onion chopped
  • 2 carrots peeled and diced
  • 2 ribs celery diced
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 4 cups reduced sodium chicken broth
  • ¾ cup wild rice blend *see note
  • 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon Chicken Base
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon black pepper or to taste
  • ¾ cups frozen corn kernels thawed
  • 2 cups cooked chopped chicken cubed, or turkey
  • ½ cup heavy whipping cream
  • 1 tablespoon chopped fresh parsley

Instructions

    Cup of Yum
  1. In a large Dutch oven, heat olive oil over medium heat. Add mushrooms and stir to coat with oil. Cook undisturbed until they begin to brown, about 7 or 8 minutes, set aside.
  2. To the same pot, add butter, onion, carrots, celery, and garlic. Cook until onions are softened. Add cooked mushrooms & flour and cook 1 minute, stirring constantly.
  3. Add broth, wild rice, bouillon, thyme, and pepper, and bring to a boil.
  4. Cover and reduce heat to a gentle simmer, cooking until the rice is just tender, about 30-35 minutes.
  5. Add corn, diced chicken, cream and parsley and simmer gently to blend flavors, 10-15 minutes.
  6. Taste and season with additional salt or pepper if desired.

Notes

  • *Important Note For Rice Blend: This recipe uses a wild rice blend—select a blend that says it simmers for 40 to 45 minutes, such as Lundberg Wild Rice Blend. If using a blend that is ready in 15 to 20 minutes, reduce the broth by ½ cup and simmer the rice and vegetables for 15 minutes before adding the chicken and cream.
  • Vegetables - As with most soup recipes, sauté the aromatic veggies before adding them to the pot. It mellows them out and brings out the sweetness in all of the veggies.
  • Cream- Milk or half and a half can be substituted for heavy cream in this recipe (and will result in a lighter soup). Go for the cream if you don't have any dietary restrictions!
  • Thickness- This recipe can be a little bit thick, depending on the brand of rice. If needed adjust the consistency with chicken broth or milk if needed.
  • Leftovers: The rice can soak up some of the broth as the soup rests. If it becomes too thick, add broth, water, or cream when reheating. Refrigerate for up to 4 days or freeze for up to 4 months.

Nutrition Information

Calories 335 (17%) Carbohydrates 30g (10%) Protein 21g (42%) Fat 16g (25%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.1g Cholesterol 62mg (21%) Sodium 136mg (6%) Potassium 674mg (19%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 3891IU (78%) Vitamin C 6mg (7%) Calcium 57mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 335

% Daily Value*

Calories 335 17%
Carbohydrates 30g 10%
Protein 21g 42%
Fat 16g 25%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.1g 5%
Cholesterol 62mg 21%
Sodium 136mg 6%
Potassium 674mg 14%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 3891IU 78%
Vitamin C 6mg 7%
Calcium 57mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.