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Chicken Wild Rice Soup Recipe

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4.3 from 14 reviews

This comforting Chicken Wild Rice Soup combines tender chicken, earthy wild rice, cremini mushrooms, and fresh vegetables in a creamy, flavorful broth. Perfect for a cozy meal, this soup is hearty yet balanced with the fresh parsley and a touch of thyme. The soup takes about 1 hour and 20 minutes to prepare and serves 6 portions, making it ideal for family dinners or meal prepping for the week.

Ingredients

Soup Base

  • 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

Soup Thickener and Broth

  • 2 tablespoons all-purpose flour
  • 4 cups reduced sodium chicken broth
  • 1 cube chicken bouillon or 1 teaspoon Better Than Bouillon Chicken Base

Grains and Herbs

  • ¾ cup wild rice blend
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon black pepper (or to taste)

Add-ins

  • ¾ cup frozen corn kernels, thawed
  • 2 cups cooked chopped chicken or turkey, cubed
  • 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 mushrooms and stir to coat them evenly with the oil. Let them cook undisturbed until they begin to brown, about 7 to 8 minutes. Once browned, set mushrooms aside.
  2. Sauté Aromatics and Vegetables: Using the same pot, add butter, chopped onion, diced carrots, diced celery, and minced garlic. Cook this mixture until the onions become soft and translucent. Then add the browned mushrooms and sprinkle in the flour. Cook and stir constantly for about 1 minute to cook out the raw flour taste and create a base for thickening the soup.
  3. Add Liquid and Seasoning: Pour in the chicken broth, add the wild rice blend, chicken bouillon cube (or base), dried thyme, and black pepper. Bring the mixture to a boil to start the cooking process for the rice.
  4. Simmer the Soup: Cover the pot and reduce heat to a gentle simmer. Let it cook until the wild rice is tender, approximately 30 to 35 minutes. This slow simmer allows the rice and flavors to meld together.
  5. Finish the Soup: Stir in thawed corn kernels, cooked chopped chicken, heavy whipping cream, and chopped fresh parsley. Continue simmering gently for another 10 to 15 minutes to blend flavors and heat through without boiling to prevent cream curdling.
  6. Season and Serve: Taste the soup and adjust seasoning with additional salt or pepper if desired. Serve hot and enjoy the rich, creamy soup packed with wholesome ingredients.

Notes

  • Using reduced sodium chicken broth helps control the salt level, but always taste before adding extra salt.
  • Wild rice blend typically includes a mix of wild and other rice varieties and takes about 30-35 minutes to cook to tenderness.
  • For a lighter option, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
  • Leftover soup can be refrigerated up to 3 days or frozen for up to 2 months. Reheat gently to avoid curdling the cream.

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