Creamy Chicken and Wild Rice Soup Recipe

This Chicken Wild Rice Soup is a classic Midwestern recipe, especially in Minnesota where wild rice has been harvested in canoes for generations. As a classically-trained chef, I love revisiting regional recipes to explore their flavors and learn how people feed their families. There is always a lot to learn, and I remain an eager student.

This version in particular piqued my interest because of a couple of flavor-boosters including Morton’s Nature seasoning blend and every grandma’s secret weapon, Kitchen Bouquet. These add a rich umami flavor without having to simmer your soup all day long. Modern timelines need modern conveniences!

When the temperatures drop, you need only 20 minutes of prep time and a slow cooker to transform leftover chicken into this rich, creamy soup that is layered with flavor. I turn to this recipe again and again for chilly weeknights, lazy weekends, and winter entertaining. I hope you try it and love it as much as I do!

Creamy Chicken Wild Rice Soup Ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• White button mushrooms: Or baby portobello mushrooms. I prefer the texture and flavor of fresh mushrooms, but canned mushrooms work in a pinch.
• Morton Nature’s Season Seasoning Blend: Salt, black pepper, sugar, onion, garlic, parsley, celery seed, and some of brand’s secret spice additions star in this complex-tasting spice mix. I buy this online to sprinkle into soups, roasted vegetables, dips, and beyond.
• Poultry seasoning: Snag a jar from the spice aisle or buy poultry seasoning online, or to make Homemade Poultry Seasoning, combine 2 teaspoons ground sage, 1 1/2 teaspoons ground thyme, 1 teaspoon dried marjoram, 3/4 teaspoon ground rosemary, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon freshly-ground black pepper. You’ll just need ¼ teaspoon, so store the rest in a jar with a tight-fitting lid.
• Chicken broth: Follow my method for Homemade Chicken Broth or buy it in cartons or cans.
• Chicken base: Similar to bullion cubes, chicken base is a concentrated form of chicken stock solid as a powder or paste. I love Better than Bouillon‘s paste, which is widely available and tastes incredible.
• Kitchen Bouquet seasoning: This savory sauce is a concentrated blend of vegetable stock, spices, herbs, and aromatics. A little bit goes a long way. Again, you can find this online if it’s not available in your supermarket. Solid alternatives include Worcestershire sauce, Bragg’s Liquid Aminos, dark soy sauce, or Maggi Liquid Seasoning.
• Cooked chicken: I like leftover shredded chicken or Rotisserie chicken; diced or shredded. You can also shred boneless skinless chicken breasts or skinless chicken thighs too! After the holidays, this wild rice soup is a terrific vehicle for leftover turkey, too.
• Cooked wild rice: Look for black rice or a wild rice blend. Either way, cook the rice according to package instructions before adding it to the soup.

How to make Chicken Wild Rice Soup

1. In a Dutch oven or large saucepan, melt butter over medium heat until foaming. Add mushrooms, onion, carrots, celery, Morton’s Nature Seasoning, and poultry seasoning. Cook, stirring occasionally, until the vegetable mixture has softened and released most of its liquid, about 5 to 7 minutes.

2. Stir in flour and cook until heated through, about 1 to 2 minutes. Whisk in one cup of broth until no lumps of flour remain.

3. Stir in remaining broth, chicken base, Kitchen Bouquet seasoning, chicken, and cooked wild rice. Heat until the slurry is barely simmering, about 180 degrees.

4. Stir in half and half and return to 180 degrees (do not boil).

5. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper) and garnish with fresh parsley. Or, transfer to a crock pot and keep warm.

Chicken Wild Rice Soup Recipe Tips

• Yield: My Chicken Wild Rice Soup recipe makes 14 1-cup appetizer or side dish-sized servings. To make it a meal, pair some bowls of this soup with a salad (like Beet Salad, Easy Garden Salad, or Farro Salad with Peas and Feta) and Toasted Baguette for dunking.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Make ahead: Get a head start on this recipe by prepping the vegetables early (store separately in the refrigerator), and cook the chicken if you don’t have leftover chicken handy.

Chicken and Wild Rice Soup Variations

• Customize your soup: This soup is ready for your personal touches. Use leftover turkey instead of chicken or try different spices like bay leaves or dried rosemary in the broth. Use cooked long-grain brown rice instead of wild rice if you prefer, or serve the soup with fresh lemon juice to cut through the richness.
• Turkey Wild Rice Soup: A perfect use for your leftover turkey. It’s creamy, delicious, and ready in just 40 minutes.
• More cozy recipes: If you love an easy chicken dinner, try my Slow Cooker Chicken, a whole-bird rotisserie-flavored crockpot chicken recipe. Or, try Loaded Baked Potato Soup which takes all your favorite elements of a steak-house-dressed baked potato and transforms them into a hearty winter meal. If you’re craving beef, my Instant Pot Pot Roast is a delicious Sunday supper idea made in your favorite pressure cooker.

Sides for serving

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Challah

Creamy Chicken Wild Rice Soup

By Meggan Hill

Chicken soup is the epitome of comfort food, and this easy Chicken Wild Rice Soup is among my favorite variations on the theme. Ready in just 40 minutes, this big-batch soup recipe is crowd-pleasing and perfect for meal prep or parties.

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 14 servings (1 cup each)

Course Soup

Cuisine American

Calories 174

5 from 21 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 4 tablespoons butter
• ▢ 8 ounces white button mushrooms trimmed and sliced (see note 1)
• ▢ 1 medium onion peeled and finely diced (about 1 cup)
• ▢ 1 carrot peeled and finely diced (about ½ cup)
• ▢ 1 celery rib finely diced (about ½ cup)
• ▢ 1 1/2 teaspoons Morton Nature’s Season seasoning blend
• ▢ 1/4 teaspoon poultry seasoning
• ▢ 3/4 cup all-purpose flour
• ▢ 6 cups chicken broth
• ▢ 2 tablespoons chicken base
• ▢ 1/4 teaspoon Kitchen Bouquet seasoning
• ▢ 2 cups cooked chicken diced or shredded
• ▢ 2 cups cooked wild rice
• ▢ 2 cups half and half or heavy cream
• ▢ minced fresh parsley for garnish, optional

Instructions 

• In a Dutch oven or large pot, melt butter over medium-high heat until foaming. Add mushrooms, onion, carrots, celery, Morton's Nature Seasoning, and poultry seasoning. Cook, stirring occasionally, until the vegetables have softened and released most of their liquid, about 5 to 7 minutes.
• Stir in flour and cook until heated through, about 1 to 2 minutes. Whisk in one cup of broth until no lumps of flour remain.
• Stir in remaining broth, chicken base, Kitchen Bouquet seasoning, chicken, and cooked wild rice. Heat until barely simmering, about 180 degrees.
• Stir in half and half and return to 180 degrees (do not boil). Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper) and garnish with fresh parsley. Or, transfer to a slow cooker and keep warm.

Recipe Video

Notes

1. White button mushrooms: Or baby portobello mushrooms. I prefer the texture and flavor of fresh mushrooms, but canned mushrooms work in a pinch.
2. Morton Nature’s Season Seasoning Blend: Salt, black pepper, sugar, onion, garlic, parsley, celery seed, and some of brand’s secret spice additions star in this complex-tasting spice mix. I buy this online to sprinkle into soups, roasted vegetables, dips, and beyond.
3. Poultry seasoning: Snag a jar from the spice aisle or buy poultry seasoning online, or to make Homemade Poultry Seasoning, combine 2 tsp. ground sage, 1 ½ tsp. ground thyme, 1 tsp. dried marjoram, ¾ tsp. ground rosemary, ½ tsp. ground nutmeg, and ½ tsp. freshly-ground black pepper. You’ll just need ¼ tsp., so store the rest in a jar with a tight-fitting lid.
4. Chicken broth: Follow my method for Homemade Chicken Broth or buy it in cartons or cans.
5. Chicken base: Similar to bullion cubes, chicken base is a concentrated form of chicken stock solid as a powder or paste. I love Better than Bouillon‘s paste.
6. Kitchen Bouquet seasoning: A little bit goes a long way. Again, you can find this online if it’s not available in your supermarket. Solid alternatives include Worcestershire sauce, Bragg’s Liquid Aminos, dark soy sauce, or Maggi Liquid Seasoning.
7. Cooked chicken: Leftover or Rotisserie chicken; diced or shredded. After the holidays, this wild rice soup is a terrific vehicle for leftover turkey, too.
8. Cooked wild rice: Look for black rice or a wild rice blend. Either way, cook the rice according to package instructions before adding it to the soup.
9. Yield: My Chicken Wild Rice Soup recipe makes 14 1-c. appetizer or side dish-sized servings.

Nutrition

Serving: 1 cupCalories: 174kcalCarbohydrates: 14gProtein: 9gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 38mgSodium: 611mgPotassium: 229mgFiber: 1gSugar: 3gVitamin A: 974IUVitamin C: 2mgCalcium: 61mgIron: 1mg

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