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.
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!
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.
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!).
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 Amazon.com to show you what you are looking for and to offer an additional purchase option (pay attention to the Amazon pack sizes, though!). To my international friends, I am sorry if you have trouble locating these ingredients.
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 Soup with Wild Rice
- 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)
- 2 tablespoons chicken base
- 1 1/2 teaspoons Morton Nature’s Season seasoning blend
- 1/2 teaspoon white pepper
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon Kitchen Bouquet seasoning
- 3/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked chicken diced or shredded
- 1 (15 ounce) can wild rice or 2 cups cooked
- 2 1/4 cups half and half or heavy cream
- 2 teaspoons fresh parsley chopped, optional
- In a Dutch oven or stock pot, melt butter over medium-high heat until foaming. Add mushrooms, onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 to 7 minutes.
- Stir in chicken base, Nature’s Season blend, pepper, poultry seasoning, and Kitchen Bouquet seasoning and stir until fragrant, about 30 seconds. Stir in flour and cook until heated through, about 1 to 2 minutes.
- Add chicken broth and whisk until no flour lumps remain. Add chicken, and cooked wild rice. Heat until barely simmering, until a kitchen thermometer reaches 180 degrees.
- Stir in half and half and return to 180 degrees (do not boil). Garnish with fresh parsley if desired and serve. Or, transfer to a slow cooker and keep warm.