Appetizers | Dinner | Soup

Creamy Chicken Wild Rice Soup

Creamy, comforting, and made for slow winter nights, this chicken and wild rice soup is everything we crave when the weather turns cold. Nutty wild rice, tender rotisserie chicken, and earthy mushrooms simmer together with carrots, celery, and fresh herbs, all finished in a rich, velvety broth. It’s the kind of soup that fills the kitchen with warmth and makes a simple night at home feel extra special—best enjoyed with good bread and even better company.

January 07, 2026

By Kayley McCabe

Ingredients

For the wild rice:
• 10 oz wild rice
• 3 cups chicken broth

For the soup base:
• 1/4 cup olive oil
• 1/4 cup unsalted butter
• 1/2 large onion, finely chopped
• 4 large carrots, chopped
• 3 large celery stalks, chopped
• 16 oz mushrooms, sliced (white or baby bella)
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon fresh rosemary, finely chopped
• Kosher salt and freshly ground black pepper, to taste

For the creamy broth:
• 3/4 cup all-purpose flour
• 8–9 cups low-sodium chicken broth
• 1 1/2 cups milk
• 1/2 cup half and half
• 3–4 cups shredded rotisserie chicken

Directions

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes

1. In a medium saucepan, bring 3 cups chicken broth to a boil. Add the wild rice, reduce heat to a
steady simmer, cover, and cook for 45–50 minutes, or until tender with a slight chew. Stir occasionally and add additional broth if needed. Fluff with a fork and set aside.

2. In a large stock pot or Dutch oven, heat the olive oil and butter over medium heat. Add the onion, carrots, celery, mushrooms, fresh thyme, fresh rosemary, salt, and pepper. Cook for 5–6 minutes,
stirring occasionally, until vegetables soften.

3. Stir in the garlic and cook for 30 seconds, just until fragrant.

4. Sprinkle the flour evenly over the vegetables and stir well to coat. Cook for 2–3 minutes, stirring constantly, to remove the raw flour taste.

5. Slowly pour in 8 cups of chicken broth, stirring continuously to prevent lumps. Bring to a gentle boil, then reduce heat to a simmer and cook for 15–20 minutes, stirring occasionally, until thickened.

6. Stir in the cooked wild rice, shredded rotisserie chicken, milk, and half and half. Simmer for an additional 10–15 minutes, until creamy and heated through. Add additional broth as needed to reach your desired consistency.

7. Taste and adjust seasoning as needed. Serve hot.