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Creamy Chicken Wild Rice Soup

Creamy Chicken Wild Rice Soup

Hearty soup made with juicy chicken, tender vegetables and nutty wild rice in a creamy broth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 363 kcal

Equipment

  • large heavy bottomed pot
  • Dutch Oven
  • Small pot
  • Slow Cooker
  • Instant Pot

Ingredients
  

  • ¾ to 1 cup wild rice blend I use Lundberg brand
  • 4 tablespoon 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
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried marjoram optional
  • ⅓ 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
  • ½ lemon juice
  • additional salt and pepper to taste

Instructions
 

  • Prepare wild rice, according to package instructions.
  • Add 2 tablespoon butter to a large heavy bottomed deep pot and heat over MED-HIGH heat. When melted, add sliced mushrooms and cook, about 6-8 minutes, until mushrooms are golden brown. Remove to a plate.
  • Add last 2 tablespoon 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 ⅔ of the cooked mushrooms back to the pot, reserving the last ⅓ 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 leaf and serve hot, topped with reserved cooked mushrooms.

Notes

This soup is amazing served with slices of toasted crusty bread!

Nutrition

Serving: 1cupCalories: 363kcalCarbohydrates: 27gProtein: 22gFat: 19gSaturated Fat: 10gCholesterol: 79mgSodium: 589mgPotassium: 880mgFiber: 2gSugar: 8gVitamin A: 3918IUVitamin C: 4mgCalcium: 134mgIron: 2mg
Keyword chicken soup, creamy soup, hearty soup, soup recipe, Vegetable Soup, wild rice
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