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Overhead photo of a white bowl filled with creamy Chicken and Wild Rice Soup with a spoon in the bowl. Soup has sliced mushroom, shredded chicken, wild rice, carrots and celery in it.
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4.58 from 7 votes

Chicken and Wild Rice Soup

This classic and hearty soup is full of chicken, wild rice, mushrooms, and celery. Perfect for warming you up on cold days!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Chicken + Poultry, Soup, Stew + Chili
Cuisine: American
Keyword: chicken and rice soup, chicken soup, soup, wild rice
Servings: 6 servings
Author: Danae Halliday

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves garlic, grated or minced
  • 8 ounces cremini mushrooms, sliced
  • Kosher salt and fresh ground black pepper to taste
  • 3-4 sprigs of fresh thyme
  • 1/4 cup flour
  • 1/4 cup dry white wine
  • 6 cups low sodium chicken broth
  • 3 cups cooked and shredded chicken breasts
  • 1 cup wild rice blend
  • 1 cup half and half

Instructions

  • In a large pot heat the olive oil over medium high heat. Add in the diced onion, celery, carrots, mushrooms, thyme and garlic. Season with salt and pepper and cook for about 5 minutes.
  • Add in the white wine and cook for another minute. Stir in the flour until it is completely incorporated, about 2 minutes.
  • Pour in the wild rice and gradually pour in the chicken broth, stirring constantly, until slightly thickened and any lumps have dissolved. Bring the soup to a boil then cover with a lid and simmer over low heat for 30 minutes.
  • Add in the shredded chicken and simmer another 10-15 minutes or until the rice is tender. Pull out the stems of the thyme and pour in the half and half. Stir together then taste for seasoning. Serve immediately.

Nutrition

Calories: 348kcal | Carbohydrates: 26g | Protein: 31g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 74mg | Sodium: 182mg | Fiber: 3g | Sugar: 6g