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Creamy Chicken and Wild Rice Soup

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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.

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

  1. 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.
  2. Add mushrooms if desired and cook until softened.
  3. Stir in the garlic and cook for about 30 seconds, just until fragrant.
  4. Sprinkle the flour over the vegetables and stir well, cooking for a minute or two to remove the raw flour taste.
  5. 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.
  6. Bring the soup to a gentle simmer and let it cook for 10–15 minutes, allowing it to thicken slightly.
  7. Stir in the cooked chicken and wild rice. Let the soup simmer another 10 minutes so everything warms through and the flavors come together.
  8. 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.

Find it online: https://seedandsparrowhomestead.com/creamy-chicken-and-wild-rice-soup/