Go Back
Two photos of creamy chicken and wild rice soup in a bowl with parsley.

Creamy Chicken and Wild Rice Soup

A thick, creamy one-pot soup with tender chicken, vegetables, mushrooms, and nutty wild rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8 Servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 large yellow onion diced
  • 3 carrots diced
  • 3 celery stalks diced
  • 8 ounces cremini mushrooms sliced
  • 4 garlic cloves minced
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup uncooked wild rice blend
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 3 cups shredded cooked chicken
  • 1 cup half-and-half
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • Chopped parsley for serving

Equipment

  • Large Dutch oven
  • Whisk
  • Wooden spoon

Method
 

  1. Cook the onion, carrots, celery, and mushrooms in butter for 8 minutes.
  2. Add the garlic and flour and cook 2 minutes.
  3. Whisk in the broth slowly.
  4. Tip: Slow whisking prevents lumps.
  5. Add the wild rice, thyme, bay leaves, salt, and pepper and simmer 35 to 40 minutes.
  6. Stir in the chicken and half-and-half and heat 5 minutes.
  7. Finish with lemon juice and parsley.

Notes

Thin leftovers with broth because the rice absorbs liquid.
Freeze before adding the cream for the best texture.