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Creamy Chicken Wild Rice Soup Recipe

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★★★★★

4.5 from 144 reviews

A hearty and comforting Chicken Wild Rice Soup featuring tender chicken, earthy mushrooms, aromatic vegetables, and nutty wild rice simmered in a creamy broth. Perfect for warming up on a chilly day.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon olive oil
  • 6 ounces cremini mushrooms, trimmed and sliced
  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 4 cups reduced sodium chicken broth
  • ¾ cup wild rice blend
  • 1 cube chicken bouillon (or 1 teaspoon Better Than Bouillon Chicken Base)
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon black pepper (or to taste)
  • ¾ cups frozen corn kernels, thawed
  • 2 cups cooked chopped chicken (cubed, or turkey)
  • ½ cup heavy whipping cream
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Brown the Mushrooms: In a large Dutch oven, heat olive oil over medium heat. Add the sliced cremini mushrooms and stir to coat with the oil. Let them cook undisturbed for about 7 to 8 minutes until they begin to brown. Remove from the pot and set aside.
  2. Sauté Vegetables and Make Roux: Using the same pot, add butter, chopped onion, diced carrots, diced celery, and minced garlic. Cook over medium heat until the onions are softened and the vegetables are tender. Stir in the browned mushrooms and sprinkle the flour over the mixture. Cook for 1 minute, stirring constantly to create a roux that will thicken the soup.
  3. Add Liquids and Seasonings: Pour in the reduced sodium chicken broth, then add the wild rice, chicken bouillon cube, dried thyme, and black pepper. Stir well and bring the mixture to a boil.
  4. Simmer the Soup: Cover the pot and reduce the heat to a gentle simmer. Allow the soup to cook until the wild rice is just tender, about 30 to 35 minutes, stirring occasionally to prevent sticking.
  5. Add Final Ingredients and Blend Flavors: Stir in the thawed corn kernels, cooked chopped chicken, heavy whipping cream, and chopped fresh parsley. Simmer gently for another 10 to 15 minutes to allow all flavors to meld.
  6. Adjust Seasoning and Serve: Taste the soup and add additional salt or pepper if desired. Serve hot garnished with extra parsley if preferred.

Notes

  • For a healthier option, substitute heavy cream with half-and-half or whole milk.
  • You can use leftover roasted chicken or turkey instead of freshly cooked chicken.
  • If wild rice blend is unavailable, substitute with long-grain wild rice or a wild rice and brown rice mix.
  • Make sure to thaw frozen corn before adding to the soup to avoid excess liquid.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Keywords: chicken soup, wild rice soup, creamy soup, comfort food, fall recipes, easy chicken soup

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