Chicken Soup with Wild Rice

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 the 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.

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!

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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.

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!

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 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.

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!

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 in to a slow cooker and keep it on the “low” or “warm” setting.

 

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5 from 9 votes

Creamy Chicken Soup with Mushrooms and Wild Rice

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!
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings
Calories 252kcal
  • 4 tablespoons butter
  • 8 ounces mushrooms sliced
  • 1 medium onion finely diced (about 1 cup)
  • 1 carrot finely diced (about 1/2 cup)
  • 1 rib celery finely diced (about 1/2 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 tsp. chopped fresh parsley 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°F.
  • Stir in half and half and return to 180°F (do not boil). Garnish with fresh parsley if desired and serve. Or, transfer to a slow cooker and keep warm.

Nutrition

Calories: 252kcal

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  1. Toni Bowen

    What is chicken base?

    1. meggan

      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. http://a.co/4j1U28j
      If you need anything else just let me know! Thanks Toni!

  2. Julie

    Thank you Meggan. I poured in the cream until it looked about right, and this soup was a fabulous hit with my family!! I will make it again and again. I made bread bowls and served it in them – fantastic. Thanks for a great Minnesota recipe, we love our wild rice here!!5 stars

  3. Julie

    Hi Meggan – Am I crazy, or I don’t see the half and half amount we are supposed to put in listed in the ingredients??? I will wing it and see what looks right. Thanks!

    Julie5 stars

    1. meggan

      Hi Julie! Aargh, I hate embarrassing mistakes like that!!!! It is supposed to be 2 1/4 cups of half and half (or heavy cream). SO sorry about that. I hope you were able to wing it, I’m so sorry again and truly horrified.

  4. Yin

    Hi Meggan,

    I didn’t see any recipe here.
    Something wrong? Can you please reload it?
    Thank you!

    1. meggan

      Ack! So sorry about that. Yes, I had a glitch with the code but the recipe is there now. So sorry about that! Thanks for letting me know.

  5. I’m always looking for new soup recipes to try in the cooler months. Can’t wait to make this one…it looks amazing!5 stars

  6. I’m like you – I can enjoy a good bowl of soup no matter how hot it is outside! I LOVE chicken and wild rice soup. Yours looks great, Meggan!5 stars

    1. Thank you so much, Julie! :)

  7. I love recipes that use leftover cooked chicken … I’d say this one looks pretty much divine! Love the idea of being able to transfer to a slow cooker and keep warm … never thought of that before!5 stars

    1. Helen, I will put pretty much anything in a slow cooker that I can get away with. :) Have you seen those crazy recipes where people make cakes and other desserts in them? The sky is the limit!

  8. Wahoo, look at your beautiful new blog design! (Apologies if it’s not super-new, I have been sooo behind on my blog reading.) I love it! And I love this soup recipe–I am always in the mood for soup!5 stars

    1. Thank you for your compliments! Somehow I never saw this comment so… sorry for that! :) It’s always nice to hear from my SugarHero!

  9. Liz @ FloatingKitchen

    Oh this looks so creamy and dreamy! Pinned!5 stars

    1. Thank you Liz, I literally ate it until I thought I would burst. So delicious!

  10. I highly approve of the way you have made this! It’s like making a roux but you cook it with the vegetables! I wondered whether that would work, now I don’t have to try it cause I know it will! I’m gutted that I am one of your international readers and we don’t have those seasoning brands. I’ll have to do some research to find substitutes. I just want to do a face plant in the soup, it looks SO GOOD. Creamy soups are my favourite!!5 stars

    1. Nagi, I hope you track down some substitutes. I can read the labels and see what’s in them and maybe I can tell you how to make them. That would probably be really useful info! :)

  11. Janette @ Culinary Ginger

    I’m A huge mushroom fan too, and since soup is one of my favorite things to eat, this is a perfect meal for me. 5 stars

    1. Thanks Janette, I haven’t made this soup in so long, it was just delightful to dig in again.

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