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Green bowl of Wild Rice Soup
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5 from 11 votes

Chicken Wild Rice Soup

Wild Rice Soup is a creamy soup loaded with chicken, carrots, celery, mushrooms and more! Warm up with a big bowl tonight.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 671kcal
Author: Julie Evink

Ingredients

  • ½ c. butter
  • 1 medium onion chopped
  • 1 carrot peeled and finely chopped
  • 1 celery rib finely chopped
  • ½ c. chopped mushrooms
  • ½ c. all-purpose flour
  • 3 c. low sodium chicken broth
  • 2 c. cooked wild rice
  • 2 c. shredded cooked chicken
  • ½ tsp garlic powder
  • ½ tsp salt
  • 2 c. half and half
  • Parsley for garnish

Instructions

  • In a large dutch oven melt butter. Stir in onion, carrot, celery and mushrooms. Saute vegetables in butter for about 5-7 minutes or until they are tender.
  • Slowly add flour stirring as you add it so it does not clump together. Gradually whisk in broth. Cook, stirring constantly until mixture comes to a boil. Boil for 1 minute.
  • Next, stir in prepared wild rice, chicken, garlic powder, and salt. Simmer for 5 minutes.
  • Slowly blend in half and half; heat to serving temperature for about 10 minutes. Garnish with parsley and serve.

Notes

HOW DO YOU KNOW WHEN WILD RICE IS COOKED?
When wild rice is cooked some of the grain should burst open and it should be chewy, not crunchy.
HOW DO YOU MAKE SOUP HAVE MORE LIQUID?
If you want this soup to be thinner just add chicken broth to it! You could also use water or half and half to thin it out more depending on the taste and texture you are looking for.
HOW DO YOU MAKE SOUP THICK AND CREAMY?
This soup is thick and creamy from the roux you make. Roux is simply fat and flour, which thicken the soup.

Nutrition

Calories: 671kcal | Carbohydrates: 43g | Protein: 28g | Fat: 44g | Saturated Fat: 26g | Cholesterol: 134mg | Sodium: 915mg | Potassium: 502mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3033IU | Vitamin C: 3mg | Calcium: 506mg | Iron: 2mg