Creamy Chicken Wild Rice Soup
User Reviews
5
-
Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 -
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Calories
363 kcal
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Course
Main Course
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Cuisine
American
Creamy Chicken Wild Rice Soup
Description
This soup starts with cooking wild rice separately or within a slow cooker or Instant Pot as per the provided methods. Mushrooms are sautéed until golden, then combined with softened onions, carrots, and celery, building a flavorful base. Aromatic herbs like thyme, rosemary, sage, and optional marjoram enhance the depth.
A roux made from butter and flour is cooked briefly to remove raw taste, then milk and cream are slowly added and thickened, creating a creamy element. This dairy mixture is blended back into the soup along with cooked, shredded chicken and most of the mushrooms, while some mushrooms are reserved for garnish.
After simmering gently to integrate flavors, lemon juice brightens the soup before serving. The wild rice adds a chewy texture contrast to the creamy broth and tender chicken, making it filling and balanced.
This soup can be prepared entirely on stovetop, slow cooker, or Instant Pot, adapting to available equipment and time. Removing the bay leaf after cooking and shredding chicken ensures enhanced texture and flavor distribution.
Ingredients
- 3/4 to 1 cup wild rice blend (I use Lundberg brand)
- 4 Tbsp butter divided
- 16 oz cremini mushrooms sliced, or baby Bella mushrooms
- 1 medium yellow onion diced
- 2 medium carrot peeled and diced
- 2 talks celery diced
- 3 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp thyme dried
- 1/4 tsp sage dried
- 1/4 tsp rosemary dried
- 1/4 tsp marjoram optional, dried
- 1/3 cup flour
- 2 cups chicken shredded or cubed, cooked
- 4 cups chicken stock reduced sodium is preferred
- 1 cup milk whole
- 1 cup half and half or heavy cream
- 1 bay leaf
- lemon juice of half
- salt additional, to taste
- black pepper additional, to taste
Instructions
- Prepare wild rice, according to package instructions.
- Add 2 Tbsp butter to a large heavy bottomed deep pot and heat over MED-HIGH heat. I use my dutch oven for this. When melted, add sliced mushrooms and cook, about 6-8 minutes, until mushrooms are golden brown. Remove to a plate.
- Add last 2 Tbsp of butter to the pot, along with the onions, carrots, and celery. Cook for 4-5 minutes, stirring every so often, until soft. Add garlic and cook until fragrant, about 30 seconds.
- Add in all the seasonings (salt, pepper, thyme, rosemary, sage and marjoram - if using), and the flour. Stir well and cook about a minute to get rid of that raw flour taste.
- Return about 2/3 of the cooked mushrooms back to the pot, reserving the last 1/3 for topping the soup with later. Add in shredded or cubed chicken.
- Pour in the chicken stock, milk, and half and half (or heavy cream), and stir well. Bring to a boil over HIGH heat, then once boiling, reduce heat to LOW and simmer, covered, for 15-20 minutes.
- Add in cooked rice and stir to combine. Add lemon juice, stir, and taste. If desired, add additional salt and pepper, to your tastes. Remove bay leave and serve hot, topped with reserved cooked mushrooms.
- This soup is amazing served with slices of toasted crusty bread!
Notes
- Wild rice can be cooked separately or included uncooked in slow cooker or Instant Pot methods as detailed for convenience.
- Sauté mushrooms until golden before adding to build deeper flavor; reserve some for topping soup when served.
- A roux made from butter and flour thickens the soup; cook the roux briefly to avoid raw taste before gradually adding dairy.
- Shred cooked chicken after cooking for consistent texture; stir in at end with dairy mixture to finish soup.
- Adding lemon juice at the end brightens flavors without overpowering the creamy consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 27g | 9% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 589mg | 25% |
| Potassium | 880mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 3918IU | 78% |
| Vitamin C | 4mg | 4% |
| Calcium | 134mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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