Chicken Wild Rice Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
335 kcal
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Course
Main Course, Appetizer, Soup, Dinner
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Cuisine
American
Chicken Wild Rice Soup
Description
This soup features sautéed cremini mushrooms, onions, carrots, celery, and garlic to build a flavorful base. The addition of wild rice blend provides a chewy texture unique from typical soups. Chicken broth is used as the cooking liquid along with a chicken bouillon cube and dried thyme for depth of flavor.
After simmering the rice and vegetables until tender, corn, cooked chicken, heavy cream, and fresh parsley are added. The cream adds richness and smoothness, balancing the earthy mushrooms and herbs. The final soup is creamy with a mixture of textures from tender chicken, softened vegetables, and hearty rice.
This soup is suitable for serving as a warm main dish in colder weather and pairs well with crusty bread or a green side salad.
Using a wild rice blend designed to simmer for 40–45 minutes ensures proper rice texture. If a quicker-cooking rice is used, simmering and broth amounts should be adjusted accordingly. The soup can be stored refrigerated for up to 4 days or frozen for up to 4 months, with consistency adjustable by adding liquid when reheating.
Ingredients
- 1 tablespoon olive oil
- 6 ounces cremini mushrooms trimmed and sliced
- 1 tablespoon butter
- 1 onion chopped
- 2 carrot peeled and diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth reduced sodium
- ¾ cup wild rice blend *see note
- 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon Chicken Base
- ½ teaspoon thyme dried leaves
- ½ teaspoon black pepper or to taste
- ¾ cups corn kernels thawed, frozen
- 2 cups chicken cubed, or turkey, cooked, chopped
- ½ cup heavy whipping cream
- 1 tablespoon parsley chopped, fresh
Instructions
- 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.
- 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.
- Add broth, wild rice, bouillon, thyme, and pepper, and bring to a boil.
- Cover and reduce heat to a gentle simmer, cooking until the rice is just tender, about 30-35 minutes.
- Add corn, diced chicken, cream and parsley and simmer gently to blend flavors, 10-15 minutes.
- Taste and season with additional salt or pepper if desired.
Notes
- Select a wild rice blend that requires 40-45 minutes to cook to achieve optimal texture; adjust cooking time and broth if using quicker-cooking rice blends.
- Sauté aromatic vegetables before adding broth to deepen their flavor and sweetness.
- Substitute milk or half and half for heavy cream if a lighter soup is preferred.
- Reheat leftovers with additional broth, water, or cream to adjust thickness as rice absorbs liquid over time.
- Keep refrigerated up to 4 days or freeze for up to 4 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 335 kcal
% 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.
User Reviews
Overall Rating
5
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