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Creamy Chicken and Wild Rice Soup

Creamy chicken and wild rice soup made in one Dutch oven with a roux-thickened broth. Nutty wild rice, tender shredded chicken, and earthy mushrooms simmer together until velvety and hearty.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 3 carrots peeled and diced
  • 3 celery ribs diced
  • 8 oz cremini mushrooms sliced
  • 4 garlic cloves minced
  • 1 tsp dried thyme
  • 0.3333333333 cup all-purpose flour ⅓ cup
  • 6 cup low-sodium chicken broth
Chicken and Rice
  • 1 cup wild rice blend uncooked, rinsed
  • 1.5 lb boneless skinless chicken breasts
  • 1 bay leaf
  • 1.5 tsp kosher salt
  • 0.5 tsp ground black pepper
To Finish
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 Dutch oven

Method
 

Build the soup base
  1. Melt the butter with the olive oil in a large Dutch oven over medium heat, swirling until fully combined and glossy.
  2. Add the onion, carrots, and celery and cook for 6–8 minutes, stirring often, until softened and beginning to smell sweet.
  3. Add the mushrooms and cook for 5 minutes, stirring occasionally, until they release their juices and turn lightly golden.
  4. Stir in the garlic and dried thyme and cook for 1 minute until fragrant, scraping the bottom so nothing sticks.
  5. Sprinkle the all-purpose flour over the vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste until the mixture looks smooth and slightly thick.
  6. Slowly pour in the low-sodium chicken broth while whisking until smooth with no lumps.
Simmer the chicken and rice
  1. Stir in the wild rice blend, bay leaf, kosher salt, and ground black pepper, making sure the rice is evenly distributed.
  2. Nestle the boneless skinless chicken breasts into the pot, submerging them so they cook evenly.
  3. Bring to a boil, then reduce the heat to low, cover, and simmer for 25 minutes until the chicken reaches 165°F (74°C).
  4. Transfer the chicken to a cutting board and shred it with two forks while it’s warm.
  5. Cover the pot again and keep simmering on low for 20–25 minutes, stirring occasionally, until the wild rice is tender and some grains have split open (visual cue: creamy rice with burst grains).
Finish creamy
  1. Stir in the heavy cream, whole milk, and shredded chicken, then simmer gently for 5 minutes without boiling, until creamy and heated through.
  2. Remove the bay leaf, taste, adjust the salt and pepper, and stir in the chopped fresh parsley to brighten the flavor.
  3. Ladle into bowls and serve hot, with a velvety texture clinging to the spoon.

Notes

For the creamiest texture, whisk the flour into the vegetables thoroughly before adding broth so the base stays lump-free. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove to avoid scorching. Freezing is not recommended because the cream can separate when thawed. If you want it dairy-reduced, use evaporated milk for the whole milk and replace heavy cream with an equal amount of canned coconut milk for a similar richness.