This Creamy Chicken Wild Rice Soup is easy, healthier than other creamy soups, and absolutely delicious! It’s comfort food for cold weather months. Perfect for sharing with family and friends. Note that the rice and chicken should already be cooked.
- 48 oz regular chicken broth, plus 1 additional cup for later
- 8 oz mushrooms, chopped
- 1 large onion, peeled and finely chopped
- 1 cup celery, finely chopped
- 1 cup carrots, peeled and finely chopped
- 1 tsp chicken bouillon powder
- 1 tsp freshly ground black pepper
- 1/2 tsp thyme
- 1 tsp garlic powder
- 3 cups cooked wild rice blend
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1/4 cup butter, cut into pieces
- 1/4 cup flour
- 1 cup whole milk
- In a large Dutch oven or heavy stockpot, combine chicken broth, mushrooms, onion, celery, carrots, bouillon, black pepper, thyme, and garlic powder. Stir to combine well and bring to a boil. Reduce to simmer. Cover and simmer 30 minutes.
- In a small saucepan, melt the butter on medium heat. Whisk in flour and continue whisking until mixture is smooth. Transfer butter mixture into the stockpot of soup. Bring it back to a boil and stir for a few minutes or just until thickened. Carefully whisk in the milk and additional 1 cup of broth. Gently add in the cooked wild rice blend. Add the cooked, shredded chicken. Simmer just to heat through and remove from heat after soup is heated through (you don’t want to keep cooking the rice or it will start to break down.)
- Serve hot, with crusty bread.
- Category: main