by KathleenThis Chicken Wild Rice Soup is one of the best I’ve ever had! It’s loaded with a generous amount of turkey or chicken, has a great combo of veggies and it uses a wild rice blend instead of plain old wild rice. This recipe is flavorful, filling, and full of creamy goodness. It’s pure comfort food.
I love soups. Anyone who’s been to my house more than a few times knows that, more often than not, there’s a pot of soup cooking on the stove. It’s sort of always been that way—even when I was little I can remember requesting soup for dinner all the time.
And this soup in particular, WOW! I’ve always been a fan of Chicken Wild Rice Soup—it ranks in my top 5 or 10 soups ever.
When the winter chill starts to hit and my bones start to freeze, a bowl of this warm soup is all I crave. The thick, creamy vegetables and chicken do wonders to thaw me out.
Hey, do you want to know another really great thing about this recipe? It’s equally delicious made with turkey instead of chicken! So when you’re wrestling with what to do with all the leftover turkey from Thanksgiving, remember this delicious soup recipe.
Recipe Notes:
Vegetables – As with most soup recipes, sauté the aromatic veggies before adding them to the pot. It mellows them out and brings out the sweetness in all of the veggies.
Cream- Milk or half and a half can be substituted for heavy cream in this recipe (and will result in a lighter soup). Go for the cream if you don’t have any dietary restrictions!
Thickness- Occasionally this recipe comes out a little thick, just add a little chicken broth or milk if needed.
CHICKEN WILD RICE SOUP
Ingredients
- 2 Tablespoons Vegetable Oil
- 12 Ounces Cremini Mushrooms Trimmed and Sliced
- 2 Tablespoons Butter
- 1 Large Onion Chopped
- 4-6 Cloves Garlic Minced
- 4 Carrots Peeled and Diced
- 4 Celery Stalks Diced
- 1/4 Cup All-Purpose Flour
- 64 Ounces Low Sodium Chicken Broth
- 1 Teaspoon Dried Thyme
- 1 1/2 Tablespoons Better Than Bouillon-Chicken Flavor
- 1 1/2 Cups Wild Rice Blend
- 1 1/2 Cups Frozen Corn Thawed and Well Drained
- 4 Cups Chicken or Turkey Cooked and Cubed
- 1 Cup Heavy Cream
- 2 Tablespoons Fresh Parsley Chopped
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Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add mushrooms and cook until they begin to brown, about 8 minutes, set aside.
- In a dutch oven, cook onion, garlic, carrots and celery in butter until softened. Add cooked mushrooms & flour and cook 1 minute, stirring constantly.
- Add broth, thyme, Better than Bouillon, Wild rice blend, 1 1/2 teaspoon salt and 1 teaspoon pepper and bring to a boil.
- Reduce heat to medium-low and gently simmer, partially covered, until the rice is just tender, about 25-30 minutes.
- Add remaining ingredients and simmer gently to blend flavors, 10-15 minutes.
- Adjust seasoning and serve.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Definitely Phyllis! To receive our newsletters, you can sign up here or scroll down to the bottom of the post and you will see a green signup box.
This is indeed a great soup recipe. I made my own stock from skin on and bone chicken thighs (would not recommend unless you have a LOT of time) and used 2% milk which I had on hand. It was a bit thinner but nonetheless just as delicious. I included the seasoning packet with the Uncle Ben’s wild rice which I believe added even more flavor. Thanks for this wonderful soup recipe.
I am so glad you were able to make this work with what you had on hand Rachelle! Thanks for taking the time to comment!
This is the best chicken and wild rice soup I have EVER made and eaten. I have been looking for a recipe like this for years and was so excited to find it. I add a little white wine to mine and I have to say I have made it twice within the past two weeks!! I am sooooooo glad I found it and you!! Thank you!!
I am so glad you loved it Julie! White wine sounds like a great addition to this recipe. Enjoy!
Super yummy soup! I was going to make the chicken and brown rice soup and realized I only had wild rice (Rice Select Royal Blend). Thanks to the link you included on that post I was able to use what I had on hand. I doubled the carrots and celery. I was considering not adding the cream to save calories but so glad I added it anyway. It added such a creamy sweetness to the soup. Thanks for the great recipe. Now if I could just convince my meat eating hubby that soup is real food! Love your site and use it often.
Thank you Sharon! I agree, convincing can take a bit ;) but it’s worth it! Bring on the soup!
I made this using a rotisserie chicken, plain almond milk instead of cream, and L.B. Jameson’s chicken soup base (which I had on hand), rather than the bouillon. It was absolutely fantastic! I’ll definitely make this again for another cozy Sunday dinner or for a casual dinner party. Thank you for sharing!
So glad you loved it Patti!
When should some cream/milk be added when making the creamy version? Wish I had seen the comment on the Uncle Ben’s before now. Great tip! Started this on the stove and transferred to a crock pot for supper later on a cold snowy day. Thanks!
What do you mean by a rice blend are you talking abt. Uncle bens and if so do you use the seasoning mix also. What brand do you use.
Yes, the Uncle Bens works perfectly in this recipe. The seasoning mix is not needed.
Hello Kathleen ! Awesome mixture. Thanks for sharing this chicken wild rice soup recipe with us.Going to try these on sunday for my sisters big birthday celebration, thanks so much