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Restaurant-Style Creamy Chicken and Wild Rice Soup

Close-up of a creamy bowl of amazing wild rice soup featuring shredded chicken, carrots, and wild rice.
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Make this hearty, comforting, and rich Creamy Chicken and Wild Rice Soup at home. This easy stovetop recipe delivers the thick texture and satisfying flavor of your favorite restaurant version using simple ingredients.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped yellow onion
  • 8 ounces sliced mushrooms (optional, for extra flavor)
  • 1/2 cup wild rice blend, rinsed
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 cup all-purpose flour
  • 1/2 cup cold water (for slurry)
  • 1 cup half-and-half or whole milk
  • 1/4 cup heavy cream

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. Add the carrots, celery, and onion to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. If using mushrooms, add them now and cook until they release their moisture.
  3. Stir in the rinsed wild rice blend, chicken broth, 2 cups of water, thyme, poultry seasoning, pepper, and salt. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to low, cover the pot, and simmer for 30 to 40 minutes, or until the wild rice is tender. Stir occasionally to prevent sticking.
  5. While the rice cooks, prepare the slurry: In a small bowl, whisk together the flour and 1/2 cup of cold water until smooth.
  6. Once the rice is tender, return the cooked chicken to the pot.
  7. Slowly pour the flour slurry into the simmering soup while stirring constantly. Continue to stir until the soup thickens, about 2 minutes.
  8. Reduce the heat to the lowest setting. Stir in the half-and-half and heavy cream. Heat through gently for 5 minutes, but do not allow the soup to boil after adding the dairy.
  9. Taste and adjust salt and pepper as needed before serving hot.

Notes

  • For a slow cooker version, combine all ingredients except the flour slurry and dairy in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Thicken with the slurry and stir in the dairy during the last 30 minutes of cooking.
  • If you use leftover cooked chicken or turkey, add it during the last 15 minutes of simmering time.
  • This recipe is naturally gluten-free if you substitute the all-purpose flour with a gluten-free all-purpose blend or use cornstarch (use 2 tablespoons of cornstarch mixed with 1/2 cup cold water for the slurry).

Nutrition

Find it online: https://delishsymphony.com/creamy-chicken-wild-rice-soup-recipe/