Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

This Chicken and Wild Rice Soup is lusciously creamy and loaded with chunks of chicken, great veggies, and wonderful wild rice mix! This is Comfort Food at its Best!
Course Soup
Cuisine American
Keyword Creamy Chicken and Wild Rice Soup
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 -8
Calories 667kcal
Author Kathleen


  • 2 Tablespoons Vegetable Oil
  • 12 Ounces Cremini Mushrooms Trimmed and Sliced
  • 2 Tablespoons Butter
  • 1 Large Onion Chopped
  • 4-6 Garlic Cloves Minced
  • 4 Carrots Peeled and Diced
  • 4 Celery Stalks Rib Diced
  • 1/4 Cup All-Purpose Flour
  • 64 Ounces Low Sodium Chicken Broth
  • 1 Teaspoon Dried Thyme
  • 1 Heaping Tablespoon Better than Bouillon~Chicken Flavor
  • 1 1/2 Cups Wild Rice Blend
  • 1 1/2 Cup Frozen Corn Thawed and Drained
  • 4 Cups Chicken Cooked and Cubed or Shredded
  • 1 Cup Heavy Cream
  • 2 Tablespoons Fresh Parsley Chopped


  • Heat olive oil in a large Dutch oven over medium heat. Add mushrooms and cook until they begin to brown, about 8 minutes. Transfer to a medium bowl and set aside. Add butter to the Dutch oven and cook onion, garlic, carrots, and celery until they begin to soften about 10-12 minutes. Add mushrooms back to pot. Sprinkle flour over veggies and cook 1 minute, stirring constantly.
  • Add broth, thyme, Better than Bouillon, rice, 1 1/2 teaspoon salt and 1 teaspoon pepper and bring to a boil.  Reduce heat to medium-low and gently simmer, partially covered, until the rice is just tender about 25-30 minutes.
  • Add corn, chicken and heavy cream to the soup and simmer gently to blend flavors, 10-15 minutes. Adjust seasoning and serve.


Calories: 667kcal | Carbohydrates: 58g | Protein: 31g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 120mg | Sodium: 252mg | Potassium: 1219mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7830IU | Vitamin C: 11.4mg | Calcium: 102mg | Iron: 3.4mg