Creamy Chicken and Wild Rice Soup
This classic Midwestern soup is thick, rich, and loaded with tender chicken, nutty wild rice, earthy mushrooms, and a creamy broth that tastes like it simmered all day long.
Equipment
- Large Dutch oven or heavy stockpot (6-quart or larger)
- Wooden spoon or silicone spatula
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Ladle
- Two Forks - for shredding chicken
- Fine-mesh strainer - for rinsing rice
- Medium saucepan - for cooking wild rice
Ingredients
- 1 cup wild rice - 190g, or wild rice blend
- 1.5 lbs chicken breasts - 680g, boneless, skinless, or thighs
- 4 tablespoons unsalted butter - 60g
- 1 medium yellow onion - finely diced, about 1 cup or 150g
- 3 medium carrots - peeled and diced, about 1 cup or 130g
- 3 stalks celery - diced, about 1 cup or 100g
- 4 cloves garlic - minced
- 8 oz cremini mushrooms - 225g, sliced, or baby bella mushrooms
- 1/3 cup all-purpose flour - 42g
- 6 cups low-sodium chicken broth - 1.4L
- 2 cups half-and-half - 480ml
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary - crumbled
- 2 bay leaves
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and black pepper - to taste
- fresh parsley - chopped, for garnish
- lemon juice - fresh, optional, for finishing
For Serving
- crusty bread - or dinner rolls, for serving
- crackers - or oyster crackers, for serving
Instructions
- Rinse 1 cup (190g) of wild rice under cold running water. Add to a saucepan with 2.5 cups (600ml) water and a pinch of salt. Bring to a boil, reduce to low, cover, and simmer for 45-55 minutes until grains split open and are tender. Drain and set aside.
- Place chicken breasts in a pot and cover with water or broth. Bring to a gentle boil, reduce to a simmer, and cook for 15-18 minutes until fully cooked (165°F/74°C). Remove, rest for 5 minutes, then shred with two forks and set aside.
- In a large Dutch oven over medium heat, melt 4 tablespoons (60g) butter. Add the diced onion and sauté for 4-5 minutes until soft and translucent. Add the diced carrots and celery and cook 3-4 minutes until softening. Add the garlic and sliced mushrooms and cook 3-4 minutes until mushrooms release moisture and begin to brown slightly.
- Sprinkle 1/3 cup (42g) of flour evenly over the sautéed vegetables and stir well to coat. Cook the flour mixture for 1 full minute, stirring constantly, until it smells slightly toasty.
- Slowly pour in the 6 cups (1.4L) of chicken broth in a thin stream while stirring constantly to prevent lumps. Add the dried thyme, crumbled rosemary, bay leaves, garlic powder, onion powder, and a generous pinch of black pepper. Bring to a gentle simmer, reduce heat to medium-low, cover, and cook for 40 minutes, stirring every 5-7 minutes.
- Remove and discard the bay leaves. Add the shredded chicken and cooked wild rice to the pot and stir to combine. Slowly pour in 2 cups (480ml) of half-and-half while stirring. Keep the heat at a low simmer and cook for an additional 5-10 minutes, uncovered, until the soup reaches your desired consistency.
- Taste and adjust seasoning with salt, pepper, or additional herbs. Stir in a squeeze of fresh lemon juice for brightness, if desired. Ladle into bowls, garnish with fresh chopped parsley, and serve hot with crusty bread or crackers.
Notes
- Rinse the wild rice: Always rinse wild rice before cooking to remove surface starch and ensure even cooking.
- Build the roux properly: Cook the flour for a full minute in the butter to avoid a raw, starchy taste in the finished soup.
- Add broth slowly: Pour in a thin, steady stream while stirring to prevent lumps from forming.
- Don't boil after adding cream: Keep the heat at a gentle simmer to prevent the cream from separating and curdling.
- Let mushrooms brown: Don't stir them constantly; let them sit for a minute to encourage browning, which deepens their flavor.
- Use chicken thighs for extra flavor: While breasts are traditional, boneless chicken thighs add richness and stay moist more reliably.
- Make-ahead and storage: This soup stores in the refrigerator for up to 4 days. The flavor improves over time, but the rice will absorb liquid; add a splash of broth when reheating.
- Freezing instructions: Freeze in individual portions for up to 3 months. Cream-based soups may separate slightly; whisk well after thawing and reheating.
- Vegetarian variation: Replace chicken broth with vegetable broth, skip the chicken, and add white beans or chickpeas. Use olive oil instead of butter for a vegan version.
- Slow cooker method: Add raw chicken, rinsed wild rice, vegetables, broth, and seasonings to a slow cooker. Cook on low 7-8 hours, shred chicken, then stir in a cornstarch slurry and warmed cream until thickened.