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ladle scooping creamy chicken and wild rice soup
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Creamy Chicken Wild Rice Soup

This creamy chicken and wild rice soup is rich, cozy, and loaded with chicken, veggies, and mushrooms in a silky, flavorful broth. Pure comfort food!
Course Soup
Cuisine American
Keyword chicken and rice recipes, chicken soup recipes, creamy chicken soup recipes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 -8 servings
Calories 666kcal
Author Kathleen

Ingredients

  • 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 cups frozen corn thawed and drained
  • 4 cups chicken cooked and cubed or shredded
  • 1 cup heavy cream
  • 2 tablespoons fresh parsley chopped
US Customary - Metric

Instructions

  • Heat olive oil (2 tablespoons) in a large Dutch oven over medium heat. Add mushrooms (12 ounces) and cook until they begin to brown, about 8 minutes. Transfer to a medium bowl and set aside. Add butter (2 tablespoons) to the Dutch oven and cook onion (1), garlic (4-6 cloves), carrots (4), and celery (4) until they begin to soften for about 10-12 minutes. Add mushrooms back to the pot. Sprinkle flour (1/4 cup) over veggies and cook for 1 minute, stirring constantly.
  • Add broth (64 ounces), thyme (1 teaspoon), Better than Bouillon (1 heaping tablespoon), rice (1 1/2 cups), 1 1/2 teaspoons salt, and 1 teaspoon pepper, and bring to a boil.  Reduce the heat to medium-low and gently simmer, partially covered, until the rice is just tender for about 25-30 minutes.
  • Add corn (1 1/2 cups), chicken (4 cups), and heavy cream (1 cup) to the soup and simmer gently to blend flavors, 10-15 minutes. Adjust seasoning and serve. Sprinkle parsley (2 tablespoons).

Notes

  1. Use a Dutch oven. Its thick walls distribute heat evenly and prevent scorching.
  2. Chop veggies evenly. Similar-sized pieces cook at the same rate and make every bite balanced.
  3. Don’t skip browning the mushrooms. It deepens their flavor and improves texture.
  4. Let the soup rest a bit. The texture gets even better after sitting 10–15 minutes.
  5. If reheating leftovers, add a splash of broth. The rice will continue to absorb liquid as it sits.

Nutrition

Serving: 1/6 of the recipe | Calories: 666kcal | Carbohydrates: 58g | Protein: 31g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 284mg | Potassium: 1236mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7847IU | Vitamin C: 11mg | Calcium: 106mg | Iron: 3mg