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Classic Creamy Chicken and Wild Rice Soup

Close-up of a hearty bowl of creamy chicken wild rice soup with chunks of carrots and celery.
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Make this hearty, comforting chicken and wild rice soup on the stovetop. This recipe delivers a rich, creamy texture perfect for weeknight dinners or cold weather.

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 sliced mushrooms
  • 1/2 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup cooked wild rice blend
  • 2 cups cooked, shredded chicken breast
  • 1 cup milk or half-and-half
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • Salt 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 to the pot and cook until they release their moisture and brown slightly, about 5 minutes.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, stirring occasionally until the soup thickens slightly.
  5. Stir in the cooked wild rice blend, shredded chicken, dried thyme, and black pepper. Heat through for about 5 minutes.
  6. Reduce the heat to low. Slowly stir in the milk or half-and-half. Heat gently until the soup is hot, but do not allow it to boil after adding the dairy.
  7. Taste the soup and add salt as needed. Serve this **restaurant style wild rice soup** hot.

Notes

  • For an **easy wild rice soup**, use leftover cooked chicken or rotisserie chicken.
  • If you prefer a thicker soup, let it simmer uncovered for an extra 5 minutes before adding the dairy.
  • This recipe works well as a **turkey wild rice soup** replacement if you use leftover turkey meat.

Nutrition

Find it online: https://dishicious.com/wild-rice-soup-recipe/