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Creamy Chicken Wild Rice Soup

Hearty soup made with juicy chicken, tender vegetables and nutty wild rice in a creamy broth.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 -
Calories: 363 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3/4 to 1 cup wild rice blend (I use Lundberg brand)
  • 4 Tbsp butter divided
  • 16 oz cremini or baby Bella mushrooms sliced
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp dried sage
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried marjoram (optional)
  • 1/3 cup flour
  • 2 cups cooked chicken shredded or cubed
  • 4 cups chicken stock reduced sodium is preferred
  • 1 cup whole milk
  • 1 cup half and half or heavy cream
  • 1 bay leaf
  • Juice of 1/2 lemon
  • additional salt and pepper, to taste

Instructions

    Cup of Yum
  1. Prepare wild rice, according to package instructions.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. This soup is amazing served with slices of toasted crusty bread!

Notes

  • 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 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 1 lb raw, boneless, skinless chicken breasts, cut into thirds.
  • Pour in the chicken stock and bay leaf and stir well. Bring to a boil over HIGH heat, then once boiling, reduce heat to LOW and simmer, covered, for 15-20 minutes.
  • Remove bay leaf, then remove chicken and shred.
  • In another small pot, 4 Tbsp butter, then add 1/2 cup flour and whisk to combine.  Cook, whisking often, about 1 minute.  Slowly, a little bit at a time, whisking in between each addition, add in milk and half and half (or cream).  Cook, stirring often, for several minutes, until thickened.
  • Stir dairy mixture and shredded chicken back into the slow cooker and cook on MED heat for 5-10 minutes.
  • Stir in cooked rice and lemon juice and serve as directed.
  • 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.
  • Season 1 lb raw, boneless, skinless chicken breasts with salt and pepper, then add to the bottom of a 6 quart slow cooker.
  • Add in UNcooked rice, onion, carrots, celery, garlic, all seasonings, chicken broth and bay leaf.
  • Cover and cook on LOW for 6-8 hours.  Remove bay leaf, then remove chicken and shred.
  • In a small pot, 4 Tbsp butter, then add 1/2 cup flour and whisk to combine.  Cook, whisking often, about 1 minute.  Slowly, a little bit at a time, whisking in between each addition, add in milk and half and half (or cream).  Cook, stirring often, for several minutes, until thickened.
  • Add 2/3 of the mushrooms to the slow cooker. Stir dairy mixture and shredded chicken back into the slow cooker and cook on HIGH for 5-10 minutes.
  • Stir in lemon juice and serve as directed.
  • 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 1 lb raw, boneless, skinless chicken breasts, UNcooked rice, onion, carrots, celery, garlic, all seasonings, chicken broth and bay leaf to insert of Instant Pot.
  • Cover and cook on manual (or high pressure, depending on your model) for 25 minutes.  Perform a natural pressure release for 5-10 minutes, then turn the valve to venting to release any remaining steam and pressure.
  • Remove bay leaf, then remove the chicken, shred, and add it back into the instant pot.
  • In a small pot, 4 Tbsp butter, then add 1/2 cup flour and whisk to combine.  Cook, whisking often, about 1 minute.  Slowly, a little bit at a time, whisking in between each addition, add in milk and half and half (or cream).  Cook, stirring often, for several minutes, until thickened.
  • Add 2/3 of the mushrooms to the pot. Stir dairy mixture into the instant pot.  Select "saute" and cook 5-10 minutes.
  • Stir in lemon juice and serve as directed.

Nutrition Information

Calories 363kcal (18%) Carbohydrates 27g (9%) Protein 22g (44%) Fat 19g (29%) Saturated Fat 10g (50%) Cholesterol 79mg (26%) Sodium 589mg (25%) Potassium 880mg (25%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 3918IU (78%) Vitamin C 4mg (4%) Calcium 134mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 6-

Amount Per Serving

Calories 363

% 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.