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Creamy Chicken and Wild Rice Soup

A close-up of a creamy bowl of amazing wild rice soup, featuring shredded chicken, carrots, celery, and a thyme garnish.
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Make a rich and comforting homemade version of creamy chicken and wild rice soup, similar to popular restaurant styles.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1 cup cooked wild rice blend
  • 1 cup milk (whole or 2%)
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add mushrooms to the pot and cook until they release their liquid and brown slightly, about 5 minutes.
  3. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Slowly whisk in the chicken broth until the mixture is smooth. Bring to a simmer, stirring occasionally, until the soup thickens slightly.
  5. Stir in the shredded chicken, cooked wild rice, thyme, salt, and pepper. Reduce heat to low.
  6. Pour in the milk and heavy cream. Heat through gently, but do not allow the soup to boil after adding the dairy.
  7. Taste and adjust seasoning if needed before serving hot.

Notes

  • For a gluten-free version, substitute the flour with 2 tablespoons of cornstarch mixed with 1/4 cup cold water, added after the broth has thickened slightly.
  • You can cook the wild rice blend ahead of time to speed up the soup preparation.
  • This soup freezes well; cool completely before transferring to an airtight container.

Nutrition

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