Creamy Chicken Wild Rice Soup

Creamy chicken wild rice soup is a dreamy concoction that has tender succulent chicken, plenty of veggies and layers of luxurious flavor.

Course Soup

Cuisine American

Keyword creamy chicken wild rice soup, creamy chicken wild rice soup recipe, how do I make creamy chicken wild rice soup, how to make creamy chicken wild rice soup

Prep Time 30

Cook Time 45

Total Time 1 15

Servings -8 servings

Calories 668kcal

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

Instructions

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 the pot. Sprinkle flour over veggies and cook for 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.

Notes

Once you sprinkle your flour in, make sure to stir constantly until you get to the next step.
It is also important to boil and simmer at the proper times. I know it may sound a little silly, but it does make a big difference.

Nutrition