When the weather turns cold, this soup shows up often. It’s warm, hearty, and the kind of meal that feels right for winter cooking — steady food that doesn’t require much fuss and does a good job of feeding people well.
Why You’ll Love This Recipe
I make this soup when I want something that will truly hold everyone over. It’s reliable, uses familiar ingredients, and makes good use of leftover chicken. The wild rice gives it substance, the vegetables keep it balanced, and the cream pulls everything together without making it heavy. It’s a soup that works for busy weeks, cold evenings, and days when you want one pot to do a lot of work.
Ingredients Needed
- Celery
- Carrots
- Onion
- Garlic
- Mushrooms
- Butter
- Flour
- Chicken broth
- Chicken bouillon
- Black pepper
- Cooked chicken
- Cooked wild rice
- Heavy cream
Equipment Needed
- Large soup pot or Dutch oven
- Knife and cutting board
- Spoon for stirring
Instructions
In a large soup pot, melt the butter over medium heat. Add the celery, carrots and onions. Cook, stirring occasionally, until the vegetables are just tender.
Add mushrooms if desired and cook until softened.
Stir in the garlic and cook for about 30 seconds, just until fragrant.
Sprinkle the flour over the vegetables and stir well, cooking for a minute or two to remove the raw flour taste.
Slowly pour in the chicken broth, stirring as you go so the soup stays smooth. Add the chicken bouillon, salt and a pinch of black pepper.
Bring the soup to a gentle simmer and let it cook for 10–15 minutes, allowing it to thicken slightly.
Stir in the cooked chicken and wild rice. Let the soup simmer another 10 minutes so everything warms through and the flavors come together.
Finish by stirring in the heavy cream, starting with ¼ cup and adding more if you’d like it richer. Taste and adjust seasoning before serving.
Tips & Tricks
This soup is a great use for leftover or rotisserie chicken.
You can add extra broth if it thickens too much as it sits.
If you don’t have wild rice, a blend works, though true wild rice holds up best.
An addition of peas would be lovely
This soup thickens as it cools — add a splash of broth when reheating.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: I wouldn’t freeze this soup with the rice added. The rice doesn’t freeze well and is best added after thawing.
Reheating: Reheat gently on the stove, adding broth as needed to loosen.
This is the kind of soup that earns its place in regular rotation — steady, filling, and comforting without being complicated. It’s good food that does what it’s meant to do.
Watch me make this recipe here:
Creamy Chicken and Wild Rice Soup
A creamy, comforting chicken and wild rice soup made with simple vegetables, cooked chicken, and a rich broth. Filling, nourishing, and well-suited to cold weather cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4-6 1x
Ingredients
-
3 celery ribs, sliced
-
3 carrots, sliced
-
1 small onion, diced
-
2 teaspoons minced garlic
-
8-10 mushrooms, sliced
-
3 tablespoons butter
-
3 tablespoons flour
-
6 cups chicken broth
-
1 tablespoon chicken bouillon (or to taste)
-
Pinch of black pepper
-
1-1 1/2 pounds cooked chicken, chopped or shredded
-
1-1 1/2 cups cooked wild rice
-
1/4-1/2 cup heavy cream
Instructions
- In a large soup pot, melt the butter over medium heat. Add the celery, carrots and onions. Cook, stirring occasionally, until the vegetables are just tender.
- Add mushrooms if desired and cook until softened.
- Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Sprinkle the flour over the vegetables and stir well, cooking for a minute or two to remove the raw flour taste.
- Slowly pour in the chicken broth, stirring as you go so the soup stays smooth. Add the chicken bouillon, salt and a pinch of black pepper.
- Bring the soup to a gentle simmer and let it cook for 10–15 minutes, allowing it to thicken slightly.
- Stir in the cooked chicken and wild rice. Let the soup simmer another 10 minutes so everything warms through and the flavors come together.
- Finish by stirring in the heavy cream, starting with ¼ cup and adding more if you’d like it richer. Taste and adjust seasoning before serving.
