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Restaurant Style Creamy Chicken and Wild Rice Soup

Close-up of creamy chicken wild rice soup with chunks of carrot and celery, garnished with herbs.
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Make this rich, comforting, and hearty wild rice soup at home. This recipe delivers the thick, creamy texture you crave, perfect for a satisfying weeknight dinner or cozy fall 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 mushrooms
  • 1/2 cup all-purpose flour
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 4 cups low-sodium chicken broth
  • 2 cups cooked wild rice blend
  • 2 cups cooked, shredded chicken breast
  • 1 cup milk (whole or 2%)
  • 1/2 cup heavy cream
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 5 minutes more.
  3. Stir in the flour, poultry seasoning, thyme, pepper, and salt. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
  4. Slowly whisk in the chicken broth until the mixture is smooth and there are no lumps. Bring the mixture to a simmer, stirring occasionally, until the broth thickens slightly, about 5 minutes.
  5. Stir in the cooked wild rice and the shredded chicken. Continue to simmer for 5 minutes to heat everything through.
  6. Reduce the heat to low. Stir in the milk and heavy cream. Heat gently until the soup is hot, but do not allow it to boil once the dairy is added.
  7. Taste the soup and adjust salt and pepper as needed.
  8. Serve the creamy wild rice soup hot, garnished with fresh parsley.

Notes

  • For a slow cooker adaptation, sauté the vegetables and cook the flour mixture on the stovetop first. Transfer everything to the slow cooker, add the broth, rice, and chicken. Cook on low for 4 hours. Stir in the milk and cream during the last 30 minutes of cooking.
  • You can substitute cooked turkey for the chicken if you have leftovers.
  • To make this vegetarian, omit the chicken and use vegetable broth. Add an extra 4 ounces of mushrooms or 1 cup of cooked lentils for heartiness.

Nutrition

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