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Copycat Creamy Chicken and Wild Rice Soup (The Best Comfort Food)

A close-up of a creamy chicken wild rice soup, featuring shredded chicken, diced carrots, and dark wild rice.
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You need this amazing, cozy chicken and wild rice soup recipe! It captures the rich, creamy flavor of your favorite restaurant version, making it the perfect hearty meal for chilly days. This homemade wild rice soup is satisfying and simple to make.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 8 ounces sliced mushrooms (optional, for extra flavor)
  • 1/2 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1 cup cooked wild rice blend
  • 1 cup half-and-half or heavy cream
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables soften, about 5 to 7 minutes. If using mushrooms, add them now and cook until they release their liquid and brown slightly.
  2. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates your roux base.
  3. Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, stirring occasionally until the soup thickens slightly.
  4. Stir in the cooked, shredded chicken, cooked wild rice, thyme, salt, and pepper. Let the soup simmer gently for 10 minutes so the flavors combine.
  5. Reduce the heat to low. Slowly stir in the half-and-half or heavy cream. Heat through gently for about 5 minutes, but do not allow the soup to boil once the cream is added.
  6. Taste and adjust salt and pepper as needed. Serve this delicious, creamy wild rice soup hot with crusty bread.

Notes

  • For a gluten free wild rice soup option, substitute the flour with a gluten-free all-purpose blend or use 2 tablespoons of cornstarch mixed with 1/4 cup cold water (add this slurry at Step 4).
  • You can easily adapt this to a slow cooker chicken and wild rice recipe by combining all ingredients (except the cream) in the crockpot and cooking on low for 6 hours. Stir in the cream just before serving.
  • Using leftover rotisserie chicken makes this an incredibly easy wild rice soup for weeknights.

Nutrition

Find it online: https://kitchenuser.net/wild-rice-soup-creamy-chicken-recipe/