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An easy recipe for creamy Chicken Soup with wild rice. This is a Minnesota classic perfect for chilly weather. Make a big batch for your next party!

This Creamy Chicken Soup is one of my favorite meals of all time – including cheeseburgers.

It has the sort of complex flavors you find at family restaurants with really good soups and dinner rolls the size of your head.

But surprise! You can easily make it in your own kitchen and eat it until you simply cannot eat anymore.

Creamy chicken with wild rice soup in a black bowl next to a napkin.

This recipe for Chicken Soup with Wild Rice comes from my friend Jessi’s mom, Kathy.

Kathy is a fabulous cook. Every dish of hers I try, I beg for the recipe. People from Minnesota really know how to cook!

Leftover Chicken

Try my recipe for Homemade Rotisserie Chicken if you have the time. Otherwise, any leftover chicken works great!

Fresh vs. Canned Mushrooms

My recipe calls for 8 ounces of fresh mushrooms, but Kathy’s original recipe used canned. It was incredibly good that way too.

Not a mushroom fan? Leave them out entirely and your soup will still be divine.

Creamy chicken with wild rice soup in a Dutch oven.

Canned Wild Rice

In some parts of the country (Minnesota is the kind of place), wild rice is actually sold fully-cooked in cans. I have also seen it frozen.

I haven’t been able to locate either of these recently, so I cooked regular wild rice for this soup.

You’ll want to get about 4 ounces of wild rice (you’ll have a little extra leftover) and plan on spending 60 minutes cooking it (unless you have a pressure cooker and know how to use it!).

Special Seasonings

This recipe calls for a few special seasonings. I was able to locate both at my local grocery store, Ralph’s. I have also provided links to below the recipe card to show you what you are looking for and to offer an additional purchase option. To my international friends, I am sorry if you have trouble locating these ingredients.

Chicken soup with wild rice in a black bowl.

How to Make Chicken Soup with Wild Rice in a Slow Cooker

After finishing Step 4 of the recipe (be sure not to boil the soup once the cream has been added), you can easily pour the soup into a slow cooker and keep it on the “low” or “warm” setting.

Chicken wild rice soup in a brown bowl.

Chicken Wild Rice Soup

Chicken soup is the epitome of comfort food, and this easy Chicken Wild Rice Soup is among my favorite variations on the theme. Ready in just 40 minutes, this big-batch soup recipe is crowd-pleasing and perfect for meal prep or parties.
5 from 12 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 14 servings (1 cup each)
Course Soup
Cuisine American
Calories 216


  • 4 tablespoons butter
  • 8 ounces mushrooms sliced
  • 1 medium onion finely diced (about 1 cup)
  • 1 carrot finely diced (about ½ cup)
  • 1 celery rib finely diced (about ½ cup)
  • 1 1/2 teaspoons Morton Nature’s Season seasoning blend
  • 1/4 teaspoon poultry seasoning
  • 3/4 cup all-purpose flour
  • 6 cups chicken broth
  • 2 tablespoons chicken base
  • 1/4 teaspoon Kitchen Bouquet seasoning
  • 2 cups cooked chicken diced or shredded
  • 2 cups cooked wild rice
  • 2 cups half and half or heavy cream
  • minced fresh parsley for garnish, optional


  • In a Dutch oven or stock pot, melt butter over medium-high heat until foaming. Add mushrooms, onion, carrots, celery, Morton's Nature Seasoning, and poultry seasoning. Cook, stirring occasionally, until the vegetables have softened and released most of their liquid, about 5 to 7 minutes.
  • Stir in flour and cook until heated through, about 1 to 2 minutes. Whisk in one cup of broth until no lumps of flour remain.
  • Stir in remaining broth, chicken base, Kitchen Bouquet seasoning, chicken, and cooked wild rice. Heat until barely simmering, about 180 degrees.
  • Stir in half and half and return to 180 degrees (do not boil). Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper) and garnish with fresh parsley. Or, transfer to a slow cooker and keep warm.


  1. White button mushrooms: Or baby portobello mushrooms. I prefer the texture and flavor of fresh mushrooms, but canned mushrooms work in a pinch.
  2. Morton Nature’s Season Seasoning Blend: Salt, black pepper, sugar, onion, garlic, parsley, celery seed, and some of brand’s secret spice additions star in this complex-tasting spice mix. I buy this online to sprinkle into soups, roasted vegetables, dips, and beyond.
  3. Poultry seasoning: Snag a jar from the spice aisle or buy poultry seasoning online, or to make Homemade Poultry Seasoning, combine 2 teaspoons ground sage, 1 1/2 teaspoons ground thyme, 1 teaspoon dried marjoram, 3/4 teaspoon ground rosemary, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon freshly-ground black pepper. You’ll just need ¼ teaspoon, so store the rest in a jar with a tight-fitting lid.
  4. Chicken broth: Follow my method for Homemade Chicken Broth or buy it in cartons or cans.
  5. Chicken base: Similar to bullion cubes, chicken base is a concentrated form of chicken stock solid as a powder or paste. I love Better than Bouillon‘s paste, which is widely available and tastes incredible.
  6. Kitchen Bouquet seasoning: This savory sauce is a concentrated blend of vegetable stock, spices, herbs, and aromatics. A little bit goes a long way. Again, you can find this online if it’s not available in your supermarket. Solid alternatives include Worcestershire sauce, Bragg’s Liquid Aminos, dark soy sauce, or Maggi Liquid Seasoning.
  7. Cooked chicken: Leftover or Rotisserie chicken; diced or shredded. After the holidays, this wild rice soup is a terrific vehicle for leftover turkey, too.
  8. Cooked wild rice: Look for black rice or a wild rice blend. Either way, cook the rice according to package instructions before adding it to the soup.
  9. Yield: My Chicken Wild Rice Soup recipe makes 14 1-cup appetizer or side dish-sized servings. To make it a meal, pair a cup with a salad (like Beet Salad, Easy Garden Salad, or Farro Salad with Peas and Feta) and Toasted Baguette for dunking.


Serving: 1cupCalories: 216kcalCarbohydrates: 31gProtein: 7gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mgSodium: 221mgPotassium: 251mgFiber: 2gSugar: 3gVitamin A: 232IUVitamin C: 1mgCalcium: 51mgIron: 1mg
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I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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    1. Chicken base is like a concentrated chicken powder or paste. Here’s my favorite one (link to Amazon) but I would buy it locally. You should be able to find it at any regular grocery store, Walmart, or Target.
      If you need anything else just let me know! Thanks Toni!

    2. If you’re making a stock, and don’t want to make it traditionally, use a “paste” base. Never cheap bullion cubes. Read ingredients list on label. Bullion cubes first and main ingredient is salt. Not so with the pastes. You get what you pay for. Pastes are more expensive. Use pastes. Better flavor. Not worth sacrificing outcome if desired dish.

    3. I totally agree with you about this! This recipe came from a friend a long time ago, before I knew about the benefits of the pastes. Better than Bouillon is the one I keep on hand, it’s probably the one you’re thinking of. I agree 100% and will change this recipe. Thanks for pointing that out! Have a great week. -Meggan

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