Chicken and Wild Rice Soup
Creamy, cozy, and full of fall flavor—this chicken and wild rice soup is an easy one-pot dinner that simmers up soft veggies, tender chicken, and wild rice in a rich, herby broth. Stir in cream at the end for the coziest bowl of soup you'll make all season.
Servings: 6 servings
Ingredients
- 3 tablespoons butter
- 1 medium onion chopped (about 1 cup)
- 2 sticks celery chopped (about 1 cup)
- 3 medium carrots peeled and diced (about 2 cups)
- 1 (8-oz) package sliced mushrooms
- 1-2 teaspoons poultry herb seasoning OR season yourself with thyme, rosemary, sage, marjoram…
- salt & black pepper to taste
- 2 tablespoons all-purpose flour
- ½ cup white wine OR chicken broth
- 1 (32-oz) container chicken broth (OR 32-oz water plus chicken bouillon)
- ½ cup wild rice mix uncooked
- 2 chicken breasts
- 1 cup heavy cream
- 1 tablespoon cornstarch
Instructions
- In a Dutch oven over medium heat, melt butter. Add vegetables and sauté until very tender, about 10 minutes, stirring occasionally. Stir through seasoning.3 tablespoons butter, 1 medium onion, 2 sticks celery, 3 medium carrots, 1 (8-oz) package sliced mushrooms, 1-2 teaspoons poultry herb seasoning, salt & black pepper
- Reduce heat to medium-low. Sprinkle flour over vegetables and stir until flour is no longer dry. Increase heat to medium and stir through wine (or additional broth) until bubbling and thickened.2 tablespoons all-purpose flour, ½ cup white wine
- Add chicken broth and rice, stir well. Bring to a boil and simmer for 10 minutes, then add the raw chicken breast. Cover and cook over medium-low heat (liquids should be at a steady simmer, but not vigorously boiling) for 25 minutes, or until chicken is done.1 (32-oz) container chicken broth, ½ cup wild rice mix, 2 chicken breasts
- Remove chicken to a cutting board to rest while allowing the remaining soup to finish cooking, covered, until rice is done - about 10-15 more minutes. Shred or dice chicken into bite-sized chunks.
- Once rice is done, whisk together 1 cup heavy cream and 1 tablespoon cornstarch. Reduce heat to low. Slowly stir cream into soup over low heat until fully combined. Stir into soup. Gently heat through (do not boil or simmer vigorously after adding the cream, or soup may split!).1 cup heavy cream, 1 tablespoon cornstarch
- Adjust broth or water for a thinner soup, or add a little more cornstarch slurry for a thicker soup. Serve immediately - fresh parsley and thyme are really nice as garnishes, but real life me usually just uses cracked black pepper!
Notes
- Don’t boil after adding the cream—keep heat low.
- Use water + bouillon if needed instead of broth.
- Stir flour into veggies before adding liquids to avoid lumps.
- Adjust thickness with more broth or cornstarch as needed.
- Skip mushrooms or sub rotisserie chicken if preferred.