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!
Keyword Creamy Chicken and Wild Rice Soup
Prep Time 30minutes
Cook Time 45minutes
Total Time 1hour15minutes
12OuncesCremini MushroomsTrimmed and Sliced
4CarrotsPeeled and Diced
4Celery Stalks RibDiced
64OuncesLow Sodium Chicken Broth
1Heaping Tablespoon Better than Bouillon~Chicken Flavor
1 1/2CupsWild Rice Blend
1 1/2CupFrozen CornThawed and Drained
4CupsChickenCooked and Cubed or Shredded
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.