Chicken Wild Rice Soup
Our Creamy Chicken Wild Rice Soup is in my top 10 list of soups, ever. It has everything you need and love in a soup, and we include methods for making your own chicken stock or hitting the easy button and using store-bought stock.
Chicken Wild Rice Soup Recipe
Soup season is a significant reason that I don't have ALL hate for winter in my heart. Fall and winter cooking bring some of the tastiest meals, and soup can be considered one of the major food groups in this house.
We have 58 Soup Recipes (and counting) on the site, and this recipe is all the way in the top 10. Some days, I'd even go so high as the top 3, but it all just depends on your mood.
This recipe features everything I love about a good soup. Tender meat. Lots of vegetables. Big hearty broth spiked with cream. And wild rice, my favorite of all the grains.
Make Your Own Stock
If you are feeling like making things homemade, I highly recommend making our Traeger Whole Roasted Chicken and using that to make Homemade Roasted Chicken Stock.
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken
- Onion
- Celery
- Chicken Better Than Bouillon
- Sage
- Wild rice
- Carrots
- Mushrooms
- Butter
- Flour
- Heavy whipping cream
How To Make This Recipe
Wondering what you're getting yourself into when you make this dish? Here's a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you're cooking.
- Make the stock - Whether making your stock from scratch or just doctoring up some boxed stock, now is the time to get that going.
- Add some mix-ins - Add the onion, celery, wild rice, sage, and the Better Than Bouillon. Let this cook for 30 minutes.
- Carrots + Mushrooms - Add the carrots and mushrooms to the pot and let simmer for another 20-30 minutes, until the carrots are tender.
- Roux - Make your roux and add it to the simmering soup. Add the cooked chicken back into the soup too, while you're at it.
- Cream - Add the cream to the soup and enjoy while hot!
More Wild Rice Recipes
Serve this with...
Try my Wild Rice Hotdish Soup!
Want some more family recipes??
Pin For Later
Creamy Chicken Mushroom Wild Rice Soup
This hearty and creamy soup is perfect for even the coldest fall or winter day! Full of chicken, wild rice, chicken, mushrooms, sage, and cream, it might be in my top 5 favorites for soup!
Ingredients
- 1 roasted chicken
- enough water to cover the chicken in the stock pot
- 1 medium onion, diced
- 2 stalks celery, chopped
- 4 tablespoons chicken better than bouillon
- 2 tablespoons rubbed sage
- 2 cups wild rice, uncooked and rinsed well
- 3 cups carrots, diced
- 5 cups sliced mushrooms
- 2 sticks butter
- ¾ cup flour
- 3 cups heavy whipping cream
Instructions
- Remove as much meat as possible from the chicken. Reserve and set aside in the fridge.
- Place water and chicken carcass in a large stock pot over high heat.
- Let simmer for at least 1 hour, but up to 3-4 is best.
- Using a large spoon, break down the bird in the pot after it softens up from simmering.
- When the stock is completed, strain it through a fine mesh strainer and return it to the pan.
- Add additional water if your stock has substantially cooked down. Bring the water level up to almost its original level.
- Add onion, celery, chicken Better Than Bouillon, sage, and wild rice into the pot. Let simmer, stirring frequently, over medium-low heat for 30 minutes.
- While the soup is simmering, melt butter in small saute pan. Add flour and whisk. Let cook, stirring frequently, until light golden brown.
- Slowly add to simmering soup while stirring.
- Add the chicken back into the pot.
- Let simmer for 10 minutes over low heat. Stir frequently.
- Add the heavy cream and stir until combined.
- Serve hot.
Add the carrots and mushrooms to the pot.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 476Total Fat: 40gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 123mgSodium: 249mgCarbohydrates: 22gFiber: 4gSugar: 6gProtein: 10g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Two questions for you...
Confirming that the meat from the rotisserie chicken has been reserved for other uses... you just use the carcass to make the stock and
How much broth are you using once you've made it? My rotisserie chicken got used for dinner last night and I made broth by other methods. How many quarts do you think this soup starts with?
Hi Robin! I usually remove all the meat and add it back in at the end. It stays jucier that way I think. I do make the stock with the carcass.
I'd say I get about 4 quarts of broth using this method. Often times it boils down to quite a bit below that, but I add more water again and season to taste.
The great thing about soup is that it is so flexible. You can make as much or as little as you'd like, and just adjust the other ingredients as needed.
Happy soup-making! Let me know how it goes!
Once all the ingredients are added, how long does this cook?
It is done as soon as the soup has thickened slightly from adding the roux. Occasionally you may need to simmer a bit longer depending on how large your carrots are, and if the wild rice is done to your liking. Soup is pretty flexible. As soon as the ingredients are cooked the way you like, its "done".
the food looks nice
thank you for the recipe