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Creamy Chicken and Wild Rice Soup

Close-up of a creamy bowl of amazing wild rice soup topped with shredded chicken, carrots, and celery.
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Make a hearty, creamy wild rice soup on the stovetop. This recipe uses chicken and cooks easily for a comforting meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 8 ounces sliced cremini mushrooms
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 cup uncooked wild rice blend
  • 4 cups chicken broth
  • 2 cups water
  • 1 cup cooked, shredded chicken breast
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
  2. Add mushrooms, thyme, and rosemary to the pot. Cook until mushrooms release their liquid and it evaporates, about 7 minutes.
  3. Stir in the flour and cook for 1 minute, stirring constantly to make a roux.
  4. Slowly whisk in the chicken broth and water until smooth. Bring the mixture to a simmer.
  5. Add the wild rice blend. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
  6. Stir in the shredded chicken and heavy cream. Heat through gently for 5 minutes; do not boil after adding cream.
  7. Season with salt and pepper. Serve hot.

Notes

  • For a vegetarian version, substitute vegetable broth for chicken broth and use 10 ounces of mixed mushrooms instead of chicken.
  • If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water before stirring it into the simmering soup in step 6.
  • You can use leftover rotisserie chicken for quick preparation.

Nutrition

Find it online: https://tasteportfolio.com/wild-rice-soup-creamy-chicken-recipe/