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–+ servings
Chicken Wild Rice Soup

Cozy Chicken Wild Rice Soup for Ultimate Comfort in Every Bite

This Chicken Wild Rice Soup delivers comfort and warmth, combining tender chicken, wild rice, and vibrant vegetables in a nourishing bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 8 cups chicken broth or vegetable broth for a vegetarian option
  • 1 cup sliced fresh mushrooms or rehydrated dried mushrooms
  • 1 cup chopped celery pre-chopped for convenience
  • 1 cup shredded carrots or chopped bell peppers
  • 1 each diced yellow onion shallots can be used as an alternative
For Flavor Enhancement
  • 2 tablespoons chicken bouillon granules omit if using rich broth
  • 1 tablespoon dried parsley flakes or fresh parsley
  • 1 teaspoon garlic powder or minced fresh garlic
  • 1 teaspoon dried thyme or fresh thyme
For Creaminess
  • 4 tablespoons butter or olive oil for a lighter version
  • 1/2 cup all-purpose flour or cornstarch for gluten-free option
  • 1 can condensed cream of mushroom soup homemade cream sauce can be used
For the Finishing Touches
  • 1/2 cup dry white wine or chicken broth for a non-alcoholic option
  • 2 cups cooked wild rice or brown rice/quinoa
  • 2 cups shredded cooked chicken turkey can also work

Equipment

  • large saucepan
  • Dutch oven
  • Whisk

Method
 

Step-by-Step Instructions for Chicken Wild Rice Soup
  1. In a large saucepan, combine the chicken broth, sliced mushrooms, chopped celery, shredded carrots, diced onion, chicken bouillon granules, parsley flakes, garlic powder, and thyme. Bring to a boil, then simmer for 30 minutes until vegetables are tender.
  2. Meanwhile, melt butter in a Dutch oven over medium heat. Whisk in flour and cook for about 2 minutes until smooth. Gradually whisk in the broth mixture, increase heat to bring it to a boil, and cook for 2 minutes until thickened.
  3. Lower heat, whisk in the cream of mushroom soup and dry white wine, stirring for 3-5 minutes until well combined and creamy.
  4. Stir in cooked wild rice and shredded chicken. Heat for another 5-10 minutes until hot, then serve warm.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 550mgFiber: 3gSugar: 2gVitamin A: 120IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For best results, follow tips on whisking gradually and using fresh herbs. This soup keeps well for 3-4 days in the fridge but is not recommended for freezing.

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