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Creamy Chicken and Wild Rice Soup (Restaurant Style)

Close-up of a creamy wild rice soup filled with shredded chicken, diced carrots, and topped with herbs.
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Make this hearty, comforting wild rice soup at home. This recipe delivers the rich, creamy texture you crave, perfect for a satisfying weeknight dinner or a 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 (optional, for extra flavor)
  • 1/2 cup uncooked wild rice blend
  • 4 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken breast or turkey
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups whole milk or half-and-half
  • 1/2 cup heavy cream
  • Salt to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  2. Add the sliced mushrooms, if using, and cook until they release their moisture and brown slightly, about 5 minutes more.
  3. Stir in the uncooked wild rice blend, chicken broth, shredded chicken, poultry seasoning, thyme, and pepper. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to low, cover the pot, and simmer for 35 to 45 minutes, or until the wild rice is tender. Stir occasionally to prevent sticking.
  5. In a small bowl, whisk together the flour and 1/2 cup of the milk until smooth to create a slurry.
  6. Slowly whisk the flour slurry into the simmering soup. Continue to stir until the soup begins to thicken.
  7. Stir in the remaining 1 1/2 cups of milk and the heavy cream. Heat the soup gently until it is hot throughout, but do not let it boil after adding the dairy.
  8. Taste the soup and add salt as needed. Serve this nourishing wild rice dish hot.

Notes

  • For a slow cooker adaptation, combine all ingredients except the flour, milk, and cream in the slow cooker. Cook on low for 6 to 8 hours. Whisk the slurry separately and stir it into the hot soup in the slow cooker during the last 30 minutes of cooking.
  • You can substitute leftover turkey for chicken to make a delicious turkey wild rice soup.
  • To make this vegetarian, omit the chicken and use vegetable broth, adding 1 cup of cooked lentils or extra mushrooms for heartiness.

Nutrition

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