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Creamy Chicken and Wild Rice Soup (Restaurant Style Copycat)

A spoonful lifted from a bowl showing shredded chicken, carrots, mushrooms, and wild rice in creamy wild rice soup.
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Make this rich, hearty, and comforting Creamy Chicken and Wild Rice Soup at home. This recipe delivers the satisfying flavor of your favorite restaurant version using simple ingredients perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup cooked wild rice blend
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup heavy cream
  • 1/4 cup milk (whole or 2%)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the sliced mushrooms, thyme, and poultry seasoning to the pot. Cook until the mushrooms release their liquid and start to brown, about 5 minutes.
  3. Sprinkle the flour over the vegetables. Stir constantly for 1 minute to cook out the raw flour taste. This creates your roux base.
  4. Slowly whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, stirring occasionally until the soup thickens slightly, about 5 minutes.
  5. Stir in the cooked wild rice and the shredded chicken. Reduce the heat to low and let the soup warm through for 5 minutes.
  6. Pour in the heavy cream and milk. Stir gently until fully incorporated and the soup is heated through. Do not let the soup boil after adding the dairy.
  7. Season with salt and pepper to your preference. Taste and adjust seasonings as needed.
  8. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • For a slow cooker version, combine all ingredients except the heavy cream and milk in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the cream and milk during the last 30 minutes of cooking.
  • You can substitute cooked turkey for chicken if you have leftovers.
  • If you want a thicker soup, increase the flour to 1/3 cup or use 1/4 cup of cornstarch mixed with 1/4 cup cold water (a slurry) added at step 4.
  • This recipe is a great option for a gluten free wild rice soup if you substitute the flour with a gluten-free all-purpose blend or use a cornstarch slurry instead.

Nutrition

Find it online: https://www.purecookingjoy.com/creamy-chicken-wild-rice-soup-recipe/

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