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Restaurant Style Creamy Chicken and Wild Rice Soup

A spoonful lifted from a bowl showing creamy wild rice soup loaded with shredded chicken and diced carrots.
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Make this rich, hearty, and comforting Creamy Chicken and Wild Rice Soup at home. This recipe delivers the thick, satisfying texture of your favorite restaurant version using simple stovetop methods and pantry staples, perfect for a cozy weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 8 ounces sliced mushrooms
  • 1/2 cup all-purpose flour
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, plus more to taste
  • 4 cups low-sodium chicken broth
  • 2 cups cooked wild rice blend
  • 2 cups cooked, shredded chicken breast
  • 1 cup whole milk or half-and-half
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown, about 5 minutes more.
  3. Stir in the flour, poultry seasoning, thyme, pepper, and salt. Cook, stirring constantly, for 1 minute to toast the flour.
  4. Gradually whisk in the chicken broth until the mixture is smooth and there are no lumps. Bring the mixture to a simmer, stirring often, until it thickens slightly, about 5 minutes.
  5. Stir in the cooked wild rice and shredded chicken. Reduce the heat to low.
  6. Pour in the milk (or half-and-half) and heavy cream. Heat gently until the soup is warmed through. Do not allow the soup to boil once the dairy is added.
  7. Remove the pot from the heat. Stir in the butter until it melts completely, adding richness to the soup.
  8. Taste the soup and adjust salt and pepper as needed before serving hot.

Notes

  • For a slow cooker adaptation, sauté the vegetables first, then combine all ingredients except the milk and cream in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the milk and cream during the last 30 minutes of cooking.
  • You can substitute cooked turkey for chicken if you have leftovers.
  • Use a wild rice blend for a quicker cooking time, or cook plain wild rice separately according to package directions.

Nutrition

Find it online: https://cravybite.link/creamy-chicken-wild-rice-soup-recipe/