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Every spoonful of this creamy chicken and wild rice soup has nutty wild rice and tender chicken in a thick, silky broth. Red onion, carrots, celery, garlic, and mushrooms soften in the pot first, and then I make a quick butter-and-flour roux and whisk in half-and-half and chicken broth. A splash of dry sherry and a pinch of tarragon go in with the rice seasoning packet. Grab a box of long grain and wild rice mix and a rotisserie chicken at the store, and supper is on the table in a little over an hour.
I clipped this recipe from Cooking Light magazine about 30 years ago, and we’ve been enjoying it ever since. I’ve tweaked it a little over the years (like dropping fat-free evaporated milk and fat-free chicken broth 😳), and added a few more things to boost the flavor.
This is a perfect soup to serve when you have company because it looks a little fancier and more difficult than it is, and you can make it in advance. It’s one of my favorites to keep around all winter.
Testing results for chicken and wild rice soup
- I tried making this soup with plain rice and felt it lacked flavor and texture. The wild rice is a little nuttier and chewier, and I really like that contrast.
- This is not a soup that needs to simmer for hours on the stove. I overcooked it initially. Thirty minutes or so for the rice to get tender is really all you need.
- Learn from my goofs: whisk in the half-and-half slowly and don’t let this soup come to a rolling boil.
I hope you make this recipe. I think you’ll love it!
Let the rice mix do the seasoning
The rice comes from a 6-ounce box of long grain and wild rice mix, such as Ben’s Original. The uncooked rice toasts with the vegetables for a minute, then simmers for 30 minutes right in the thickened base, so it soaks up the broth as it cooks. The seasoning packet goes in with the tarragon and thyme.
I use low-sodium chicken broth to help balance the sodium from the seasoning packet. Then season to taste in two rounds: once after the packet and herbs go in, and again right before serving.
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Essentials for soup making
These are a few things I like to use when making soup. You don’t need the immersion blender for this recipe, but if you don’t have one, then you definitely want to add this to your kitchen tools. I am not taking hot soup out of a pot and putting it in a blender!
Rotisserie chicken and mushrooms
An 8-ounce package of sliced mushrooms saves you some knife work. They cook down with the other vegetable and give this chicken mushroom wild rice soup its earthy flavor.
You’ll need 2 cups cooked chicken, cut into bite-size pieces. I make this chicken wild rice soup with rotisserie chicken, because the seasoned meat adds flavor and saves time, but any leftover cooked chicken will work just fine. Save the extra to make chicken salad with grapes and pecans.
Related 📖 ➡️ Best tools for soups
Serve it with cornbread or rolls
This easy chicken and wild rice soup cooks in a single Dutch oven, which leaves you time for a side. A pan of buttermilk cornbread with a crispy crust is my first pick, but then hot buttered cornbread is almost always my first pick! If you’d rather have something soft, buttery buttermilk dinner rolls are great, or even just some toasty sourdough bread slices.
When it’s just David and me, we don’t add anything other than bread. If I’m cooking soup for a dinner party, I do like to have at least one side, usually a simple green salad with arugula and fresh herbs. This is a really hearty soup, so you don’t need much of anything else.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Creamy Chicken and Wild Rice Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 ½ cups red onion chopped
- 1 cup celery chopped
- 1 cup carrots chopped
- 2 garlic cloves finely minced
- 1 (8-ounce) package sliced mushrooms
- 1 (6-ounce) box long grain and wild rice mix (such as Ben’s Original), seasoning packet reserved
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups half-and-half
- 6 cups chicken broth divided
- 2 tablespoons dry sherry
- ½ teaspoon dried tarragon
- ¼ teaspoon dried thyme
- salt and black pepper to taste
- 3 cups roasted chicken skinless, chopped
Instructions
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 1/2 cups red onion, 1 cup celery, 1 cup carrots, 2 garlic cloves, and 1 (8-ounce) package sliced mushrooms and cook for 5 to 6 minutes, until the onion is tender.
- Stir in the uncooked rice from 1 (6-ounce) box long grain and wild rice mix, setting the seasoning packet aside, and cook for 1 minute to lightly toast. Transfer the vegetable and rice mixture to a bowl and set it aside.
- In the same pot, melt 4 tablespoons butter over medium heat. Add 4 tablespoons all-purpose flour and whisk constantly for 1 to 2 minutes until smooth and lightly golden.
- Slowly whisk in 2 cups half-and-half until smooth, then gradually add 4 cups chicken broth and 2 tablespoons dry sherry, whisking to prevent lumps.
- Stir in the reserved seasoning packet, 1/2 teaspoon dried tarragon, and 1/4 teaspoon dried thyme. Taste, then add salt and black pepper as needed.
- Return the vegetables and rice to the pot. Add 3 cups roasted chicken and stir to combine.
- Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for about 30 minutes, stirring occasionally. It's ready when the rice is tender and the soup has thickened.
- Season with salt and black pepper to taste. Serve warm.
Nutrition
Questions and tips
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days, and reheat them gently on the stovetop. This soup has a good bit of dairy, so I don’t recommend freezing it.
Yes. Make it 1 to 2 days ahead, let it cool, and keep it covered in the refrigerator until you’re ready to serve it.
The wild rice keeps soaking up liquid as the soup sits. Stir in a little more chicken broth or half-and-half while you reheat it until it’s the texture you prefer.
