...
Go Back
–+ servings
A creamy, hearty bowl of chicken and wild rice soup, garnished with fresh parsley, ready to be enjoyed.

Creamy Chicken and Wild Rice Soup

Warm up with this ultimate comfort food! Tender chicken, nutty wild rice, and a rich, creamy broth come together in this one-pot wonder, featuring a secret mushroom browning technique for incredible depth of flavor. Perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Main Course, Soup
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons butter or olive oil
  • 1 small white or yellow onion peeled and diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 6 cloves garlic minced
  • ¼ cup all-purpose flour
  • 6 cups chicken stock or veggie stock
  • 1 pound boneless skinless chicken breasts
  • 8 ounces baby bella mushrooms diced
  • 1 cup uncooked wild rice rinsed and drained
  • 1 tablespoon finely-chopped fresh rosemary
  • 2 bay leaves
  • 2 cups plain milk cow’s milk or plant-based milk
  • 2 large handfuls fresh baby spinach roughly chopped
  • fine sea salt and freshly-cracked black pepper

Equipment

  • Dutch oven or stockpot
  • Skillet
  • cutting board
  • Fine mesh sieve
  • Stand mixer (optional, for shredding chicken)

Method
 

Step 1: Brown the Mushrooms
  1. In a separate skillet, melt 1 tablespoon of butter over medium-high heat. Add the diced mushrooms and cook, stirring occasionally, until deeply browned and caramelized, about 8-10 minutes. Set them aside.
Step 2: Build the Soup Base
  1. In a large Dutch oven or stockpot, melt the remaining tablespoon of butter or oil over medium-high heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables have softened and the onion is translucent.
  2. Stir in the minced garlic and cook for one more minute until aromatic.
  3. Sprinkle the all-purpose flour over the vegetables. Stir constantly and cook for one minute to toast the flour and form a roux.
Step 3: Simmer Everything Together
  1. Slowly pour in the chicken stock while stirring continuously to dissolve the flour smoothly. Once incorporated, add the chicken breast, the pre-browned mushrooms, the rinsed wild rice, fresh rosemary, and the bay leaves. Stir to combine.
  2. Bring the soup to a gentle simmer, then reduce the heat to medium-low, cover the pot, and cook for 40-45 minutes, stirring every 5-7 minutes to prevent sticking. The rice should be tender with a slight chew.
Step 4: Shred the Chicken & Finish the Soup
  1. Carefully remove the cooked chicken breasts from the pot and place on a cutting board. Use two forks (or a stand mixer) to shred the chicken into bite-sized pieces, then return the shredded chicken to the soup.
  2. Pour in the milk and add the fresh baby spinach. Stir until the spinach has wilted into the soup, which should only take a minute or two. Remove and discard the bay leaves.
  3. Taste the soup and season generously with salt and pepper until the flavors are just right.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 25gFat: 13gSaturated Fat: 6gCholesterol: 65mgSodium: 750mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 20IUVitamin C: 10mgCalcium: 15mgIron: 15mg

Notes

For an incredible layer of smoky flavor, substitute one tablespoon of butter with bacon grease when sautéing vegetables. A squeeze of fresh lemon juice stirred in at the end can brighten all the flavors. Avoid boiling the soup after adding milk to prevent curdling. This soup freezes well before adding milk and spinach.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Tried this recipe?

Let us know how it was!