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 soup with wild rice in a black bowl.

Chicken Wild Rice Soup

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!
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.


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
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Shop the Products

More Products

Culinary Hill may earn money if you buy through these links.

Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    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

  1. 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

  2. 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. 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.

    1. 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.

  3. 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

  4. 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

  5. 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!

  6. 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!

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

  7. 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! :)

  8. 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.