• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Savory With Soul

  • Home
  • Main Courses
    • Breakfast / Brunch
    • Casseroles
    • Chicken
    • Beef
    • Pork/Ham
    • Seafood
    • Soups
    • Pasta
    • Copycat Recipes
  • Side Dishes / Appetizers
    • Breads
    • Salads
    • Vegetables
    • Pasta
  • Slow Cooker
  • About
menu icon
go to homepage
search icon
Homepage link
  • About
  • Breakfast / Brunch
  • Casseroles
  • Soups
  • Meats
  • Seafood
  • Beans
  • Breads
  • Salads
  • Vegetables
  • Pasta
  • Slow Cooker
×

Home » Main Courses » Chicken and Wild Rice Soup (with Mushrooms)

Chicken and Wild Rice Soup (with Mushrooms)

Published: Dec 19, 2019 · Modified: Nov 20, 2020 by Sally 14 Comments

898 shares

This post may contain affiliate links. Please read my disclosure policy.

So creamy and hearty, this creamy chicken and wild rice soup is what your family needs on chilly fall days or wintry cold evenings.

Chicken and Wild Rice Soup

Thick, almost stew like in consistency, but soupy enough to sop up your favorite bread. Lots of flavor. Will fill all bellies to cozy and leave everyone satisfied.

If you have leftovers, this soup is even better the next day. If needed due to extra thickening after refrigeration, you can add more broth.

Tips for the Best Chicken Rice Soup

The key to a great chicken wild rice soup is slow cooking it for an hour. This is necessary in order for the rice to cook thoroughly, but also so the flavors can meld nicely into a tasty pot of soup.

Don't add the cream until the end, as milk products don't do well over a long simmer. They tend to curdle and add lumps to your soup. You want creamy - not curdled and lumpy.

The cream will be added at the very end after you're done simmering to add that final touch of creamy goodness.

The lemon zest adds a wonderful lemon flavor that is slight, but enough to take the flavor up a notch.

Chicken and Wild Rice Soup

How to Make Chicken Wild Rice Soup

First, I like to preheat my Dutch oven to medium heat for 2-3 minutes. This gets the pot nice and hot and ready for the oil and chicken.

Once the pot is hot, you will add your oil and chicken and cook 2-3 minutes, stirring to brown all sides.

Once the chicken is cooked on the outside, you will add the onion, garlic, thyme, and marjoram.

The chicken will finish cooking during the rest of the cooking time, so don't worry if it's not completely done at this point.

You will cook the chicken, onion, garlic, thyme, and marjoram mixture for about 3 minutes before adding the carrot, celery, and mushrooms.

This will cook about 3 minutes to soften the veggies. You will then add salt, black pepper, and paprika and stir to incorporate. All this is done on medium heat, stirring occasionally.

Next, you will add your stock or broth and rice (I have used a wild rice blend by Lundberg - either Wild Blend or Jubilee work well).

Bring the mixture to a boil on high heat. You will then reduce heat to low-medium (2-3), cover and cook for one hour.

Before adding the lemon zest and cream, you will turn off the heat and let sit for about 5 minutes to cool a bit. This is so your cream doesn't curdle in the high heat.

Serve hot with bread and salad if desired.

Tips

What kind of rice should you use?

I used a wild rice blend - Lundberg Jubilee or Lundberg Wild Blend work nicely for this recipe.

How to Freeze For Later

Can be frozen in a freezer-safe container after cooking for up to 2 months. When ready to reheat, simply let thaw slightly in container, then transfer to crock pot or stove top pot on low.

For crock pot, cover and heat on low for 4-6 hours or until heated through.

For stove top, cover and heat on low until thawed. Keep heat fairly low so soup doesn't boil (due to the presence of cream).

Ideally, if planning to freeze, don't add cream until after reheating. Once heated through, add cream just close to serving time and heat gently so as not to boil.

Other rice dishes you may want to check out include my Rice and Beef Tips - tender beef with abundant gravy served over your favorite rice.

More Soups You May Love:

Corn Potato Chowder (with lots of zesty cheese!)

Crock Pot Potato Soup (cheesy & delicious!)

Easy Beef Stew Slow Cooker Recipe

Shrimp and Corn Chowder (quick & easy)

My Best Slow Cooker Chili Recipe

Southern Chicken and Dumplings (so hearty!)

Sausage and Lentil Soup (easy & delicious)

Chicken and Wild Rice Soup
Print Recipe
4.77 from 21 votes

Chicken and Wild Rice Soup

So creamy and hearty, this creamy chicken and wild rice soup is what your family needs on chilly fall days or wintry cold evenings.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings
Calories: 566kcal
Author: Savory With Soul

Ingredients

  • 3 tablespoon olive oil
  • 1 pound chicken breast , boneless, skinless, cut into small chunks (about 2 cups)
  • 1 medium onion , chopped
  • 1 tablespoon garlic , minced (about 2 large cloves)
  • 1 teaspoon dry thyme
  • 1 teaspoon dry marjoram
  • 1 large carrot , sliced (about 1 cup)
  • 2 large celery stalks , chopped (about 1 cup)
  • 2 cups mushrooms , cremini or white, sliced
  • ½ teaspoon salt , more to taste
  • ½ teaspoon black pepper , more to taste
  • ½ teaspoon paprika
  • 8 cups chicken stock (or broth)
  • 1-½ cups wild rice , uncooked
  • 1 teaspoon lemon zest (or amount from one large lemon)
  • 1 cup heavy cream
US Customary - Metric

Instructions

  • Preheat Dutch oven to medium heat for 2-3 minutes. Add oil and chicken. Cook 2-3 minutes, stirring to brown all sides. Add onion, garlic, thyme, and marjoram. Stir and cook 3 minutes. Add carrot, celery, and mushrooms. Cook 3 minutes. Add salt, black pepper, and paprika and stir in.
  • Add broth and rice and bring to a boil on high heat. Reduce heat to low-medium (2-3). Cover and cook 1 hour.
  • Uncover and turn off heat. Add lemon zest and stir in. Let sit 5 minutes, then add cream and stir.
  • Serve hot with bread and salad if desired.

Nutrition

Calories: 566kcal | Carbohydrates: 47g | Protein: 32g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 112mg | Sodium: 769mg | Potassium: 983mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2715IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2mg

Don't Forget to Pin For Later!

More Main Courses

  • Lentil Turkey Soup
    Turkey Lentil Soup Recipe (quick & easy)
  • Potato soup with carrots and leeks in bowl
    Potato Carrot Leek Soup (quick & hearty)
  • Pasta salad with corn and tuna on white plate
    Pasta Tuna and Sweetcorn Salad (quick & easy)
  • Pasta with ground beef and cheese served on plate
    Slow Cooker Goulash Recipe (Classic Crock Pot Goulash)

Reader Interactions

Comments

  1. b

    December 29, 2019 at 10:30 pm

    5 stars
    Great Soup recipe for this cold and snowy day.
    I cut the recipe in half and have some leftover for tomorrow.

    Reply
    • Sally

      December 30, 2019 at 12:27 am

      5 stars
      Thanks for stopping by! Glad you liked the recipe and have leftovers (LOVE leftovers!).

      Reply
  2. Kushigalu

    February 28, 2020 at 2:46 am

    5 stars
    Love tHe flavors in this soup recipe. Thanks for all the tips

    Reply
    • Sally

      February 28, 2020 at 2:50 am

      Thanks Kushigalu!

      Reply
  3. Katie

    February 28, 2020 at 4:27 am

    5 stars
    Made this for the family and it was a hit!

    Reply
    • Sally

      February 28, 2020 at 4:53 am

      That's great, Katie! Thanks for letting me know!

      Reply
  4. Emily

    February 28, 2020 at 9:33 am

    5 stars
    Wow, I love the sound of this hearty soup, mushrooms are like my fav ingredient so I wait to make this!

    Reply
    • Sally

      February 28, 2020 at 7:16 pm

      I love mushrooms too, Emily! I hope you love it like we do!

      Reply
  5. Corina Blum

    February 28, 2020 at 9:45 am

    5 stars
    This is exactly the kind of meal I need on a cold wet wintry day like today. It sounds so warming and yes, definitely best to add the cream at the end - I remember making that mistake once and having a lumpy cream soup!

    Reply
    • Sally

      February 28, 2020 at 7:15 pm

      Thanks Corina! Gonna make it again soon myself!

      Reply
  6. David

    February 28, 2020 at 12:09 pm

    5 stars
    So delicious! I love a thick soup, but as you say still soupy enough to enjoy some good crusty bread along with it. I hadn't tried making chicken with rice soup before so thanks for the recipe!

    Reply
    • Sally

      February 28, 2020 at 7:15 pm

      Thanks David!

      Reply
  7. Sheila

    November 20, 2020 at 1:58 am

    In your picture looks like you use a wild rice mix as I see white and dark rice. What do you use?

    Reply
    • Sally

      November 20, 2020 at 3:54 am

      Thanks for your question, Sheila! You're right, I did use a wild rice blend - Lundberg Jubilee or Lundberg Wild Blend work nicely for this recipe. I have updated the post to clarify this. Thanks for letting me know I needed to clarify.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Follow Me!

Hey Y'all

Sally from Savory With Soul

I'm Sally, and I love great food! Whole foods, specifically, and savory, yummy eats! I love using spices and trying new combinations - in fact, I consider it an art form, as I smell and taste my ...

Read More

Footer

follow us in feedly
  • Privacy Policy

Copyright © 2023 Savory With Soul on the Foodie Pro Theme

898 shares