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Restaurant-Style Creamy Chicken and Wild Rice Soup

A close-up of a creamy chicken wild rice soup, featuring shredded chicken, carrots, and herbs in a white bowl.
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This recipe shows you how to make a rich, hearty, and comforting creamy chicken and wild rice soup at home. It uses simple ingredients to achieve that satisfying, thick texture you crave on a cool evening.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon black pepper
  • 1/2 cup uncooked wild rice blend
  • 4 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken (use leftover chicken or rotisserie chicken)
  • 1/4 cup all-purpose flour
  • 1/2 cup half-and-half or whole milk
  • 1/4 cup heavy cream
  • 1 teaspoon salt, or to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the sliced mushrooms, thyme, poultry seasoning, and pepper to the pot. Cook until the mushrooms release their liquid and start to brown slightly, about 5 minutes.
  3. Stir in the uncooked wild rice blend. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes, or until the wild rice is tender.
  4. In a separate small bowl, whisk the flour with the half-and-half until smooth. This creates a slurry to thicken the soup.
  5. Once the rice is cooked, stir in the shredded cooked chicken.
  6. Slowly pour the flour and milk mixture into the simmering soup while stirring constantly to prevent lumps. Continue to cook, stirring often, until the soup thickens, about 5 minutes.
  7. Stir in the heavy cream and salt. Heat through for 2 minutes, but do not let the soup boil after adding the cream. Taste and adjust salt and pepper as needed.
  8. Serve this hearty rice soup hot.

Notes

  • For a slow cooker version, combine all ingredients except the flour, milk, and cream in the slow cooker. Cook on low for 6 to 8 hours. Before serving, whisk the flour and milk/cream together and stir into the soup. Cook on high for 15 minutes until thickened.
  • If you do not have leftover chicken, you can poach 1 pound of chicken breasts in the broth while the rice cooks, then shred the chicken and return it to the pot.
  • To make this vegetarian, substitute the chicken broth with vegetable broth and use 1 cup of cooked lentils or extra mushrooms instead of chicken.

Nutrition

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