This flavorful Chicken Wild Rice Soup is loaded with fresh vegetables, wild rice and chicken in a satisfyingly cream soup.
I’d have to say this is one of my favorite soups. It’s the combination of all these wonderful flavors and the aromatics that start happening the second you being to saute the vegetables in the skillet. It’s just soul satisfying.
You might be doubting me right now. How could a simple chicken and rice soup be so good? If you haven’t tried this soup, you absolutely must. And I promise you’ll believe me as soon as you’ve tried it.
I’ve known people to eat multiple bowls of this soup, even when they’re full. It’s just that good. Seriously. Try it.
How to Make Chicken Wild Rice Soup
First thing, cook the rice and the chicken. They take about the same time to cook, so you can get them going at the same time. When done, drain the rice and set it aside. Then shred the chicken and set it aside.
One of the most important parts of this soup is the sauteed vegetables, so whatever you do, don’t skip that step. This is where the sweet and nutty flavors of the vegetables come out and meld with each other. It’s a harmony of flavors. Without the sauteing, you just can’t reach that same flavor intensity.
Once the veggies have softened, you can make a quick roux by adding flour to the pan and whisking it all together. Let the roux cook for a minute or two, then add the broth to the pan and whisk, whisk, whisk. The soup will be a bit thin at this point, but it will thicken up as it cooks.
Next, add all the remaining ingredients, except for the half and half. Let the soup simmer for about an hour. Then add the half and half and simmer for another 30 minutes. Season with salt and pepper, to taste, and serve.
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Chicken Wild Rice Soup
- 1 tbsp butter
- 1/4 cup onion finely chopped
- 1/4 cup celery chopped
- 1/4 cup carrots sliced
- 8 mushrooms sliced
- 1 tbsp all-purpose flour
- 4 cups chicken broth
- 3/4 cup cooked wild rice
- 1/2 lb boneless skinless chicken breasts cooked and cubed
- 1/4 tsp salt
- 1/4 tsp dried parsley
- 1/4 tsp mustard powder
- 1/4 tsp ground black pepper
- 1 tbsp sherry
- 1 cup half-and-half
- Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes.
- Add the flour and whisk together.
- Gradually pour in the chicken broth, whisking constantly until all combined. Bring just to a boil, reduce heat to low and let simmer for 10 minutes.
- Add the rice, chicken, salt, parsley, mustard powder, and black pepper. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. Do not boil.
This recipe can be made in the crockpot. Saute the vegetables before adding for extra flavor. Add the half and half no more than one hour before serving, not at the beginning, or the soup will curdle.