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Chicken Wild Rice Soup
4.7 from 270 votes

Chicken Wild Rice Soup

Chicken Wild Rice Soup combines tender chicken, cooked wild rice, and sautéed vegetables in a creamy broth flavored with herbs and soy sauce. The soup offers a hearty texture from the wild rice and a rich, comforting flavor, suitable for warming meals and uses ingredients that can be prepared ahead.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings: 8 servings
Calories: 406 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 cup wild rice not cracked wild rice, uncooked, whole grain
  • ½ cup butter unsalted
  • 1 yellow onion medium, diced
  • 3 talks celery sliced
  • 3 carrot large, sliced into 1/4 inch thick coins
  • 8 ounces button mushrooms fresh, sliced 1/4 inch thick
  • 3 garlic large cloves, minced
  • ½ cup all-purpose flour
  • 8 cups chicken broth low-sodium
  • 1½ cups half-and-half add an extra ½ cup for extra creaminess
  • 2 tablespoons soy sauce
  • ½ teaspoon kosher salt Morton brand
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 2 teaspoons thyme chopped fresh leaves
  • ¼ cup parsley chopped, fresh
  • 4 cups chicken smoked turkey is especially wonderful!, cooked and coarsely shredded, or turkey
  • 2 teaspoons lemon juice freshly squeezed

Instructions

    Cup of Yum
  1. First, prepare wild rice according to package instructions. This will take awhile – usually about 50 to 60 minutes, or more. Make sure the wild rice is cooked until most all of it splits open. It should have a curled appearance, with the dark outer shell broken open to reveal the lighter interior. The wild rice can even be prepared a day or two ahead of making the rest of the soup; just store it in the refrigerator until you're ready to use it.
  2. In a large, heavy-bottomed pot (I use a 6.75 qt. Dutch oven) over medium heat, melt the butter. Then stir in the onion, celery, carrots, mushrooms, and garlic. Sauté until onion is transparent and softened.
  3. Sprinkle the flour over the vegetables and stir to incorporate. Cook until it bubbles a bit. Gradually add the chicken broth, stirring constantly. Turn up the heat a bit and bring the soup to a low boil. Boil for 1 minute.
  4. Reduce heat slightly and add the cooked wild rice, half & half, soy sauce, salt, pepper, bay leaf, thyme, parsley, and chicken. Simmer for 20 minutes or until thoroughly warmed, stirring occasionally.
  5. Right before serving, stir in the fresh lemon juice and taste test to see if it needs more salt and pepper. Serve with warm bread.

Notes

  • Store leftover soup in the refrigerator and thin with chicken broth if it thickens upon standing.

Nutrition Information

Serving 1 Calories 406kcal (20%) Carbohydrates 16g (5%) Protein 30g (60%) Fat 25g (38%) Saturated Fat 13g (65%) Polyunsaturated Fat 11g (65%) Cholesterol 118mg (39%) Sodium 544mg (23%) Fiber 2g (8%) Sugar 5g (10%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 406

% Daily Value*

Serving 1
Calories 406kcal 20%
Carbohydrates 16g 5%
Protein 30g 60%
Fat 25g 38%
Saturated Fat 13g 65%
Polyunsaturated Fat 11g 65%
Cholesterol 118mg 39%
Sodium 544mg 23%
Fiber 2g 8%
Sugar 5g 10%

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