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–+ servings
Creamy chicken wild rice soup in a bowl.
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Creamy Chicken Wild Rice Soup

Creamy Chicken Wild Rice Soup with mushrooms is a hearty soup that is warm, filling and so delicious. Great for busy weeknights, this soup can be prepared in under an hour.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Soups
Cuisine: American
Keyword: chicken soup chicken mushroom soup, creamy soup, wild rice soup
Servings: 6 Servings
Calories: 327kcal
Author: Milisa

Ingredients

  • 1 cup wild rice mix
  • 1/4 cup butter divided
  • 1 large onion diced
  • 16 ounces mushrooms we used white button and baby portabella
  • 5 cups chicken broth
  • 2 cups cooked and diced chicken
  • 1 tablespoon granulated garlic
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 1/2 cup heavy whipping cream
  • 1/2 cup whole milk
  • 3 dashes Louisiana Hot Sauce

Instructions

  • Thoroughly rinse the wild rice mix under cold water. Add to a saucepan and cook 30 minutes or until cooked through. When the rice is cooked through, rinse again until water runs clear.
  • Melt butter in a dutch oven or large soup pan and cooked diced onion over medium-high heat until caramelized.
  • Meanwhile, sauté sliced mushrooms in a skillet with butter over medium heat, stirring occasionally.
  • Add chicken broth to the soup pot with caramelized onions.
  • Stir in diced cooked chicken, cooked and rinsed wild rice and sautéed mushrooms. Cook, stirring occasionally until broth comes to a low boil. Lower to simmer.
  • Add garlic, thyme, rosemary, salt and pepper, stirring to combined.
  • Pour in heavy cream and milk, cook 5 minutes or simmer until ready to serve.

Notes

  • Cream Substitute: Use half and half instead of heavy cream and milk if that is what you have on hand.
  • Add-Ins: Celery, carrots and baby spinach make great additions to the soup. They can be sautéed with the onions and mushrooms.
  • Protein: Any leftover chicken or turkey is excellent in wild rice soup. Crumbled bacon, smoked sausage or ground beef would also be delicious.
  • Storage: Store leftover soup in an airtight container in the refrigerator up to 3 days. Place in a freezer container and freeze up to 3 months.
  • Reheat: Cook soup in a saucepan over medium heat, stirring occasionally until heated through.

    • Nutrition

    Serving: 1g | Calories: 327kcal | Carbohydrates: 17g | Protein: 17g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1091mg | Fiber: 3g | Sugar: 6g