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Cozy Creamy Chicken and Wild Rice Soup: Easy Fall Recipe

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This creamy chicken and wild rice soup is the ultimate fall comfort food—rich, velvety, and packed with tender chicken, earthy mushrooms, and nutty wild rice. It’s a one-pot wonder that’s perfect for meal prep and tastes even better the next day.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon smoked paprika (optional)
  • ¼ cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup wild rice blend
  • 3 cups cooked chicken, shredded or diced
  • 1 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Fresh thyme sprigs (for garnish)
  • Crusty bread for dipping

Instructions

  1. Melt the butter in a Dutch oven or large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened and the onion is translucent.
  2. Add the sliced mushrooms and cook for another 5-6 minutes, stirring occasionally, until they release their liquid and start to brown.
  3. Stir in the minced garlic, dried thyme, dried rosemary, and smoked paprika (if using). Cook for 30 seconds until fragrant.
  4. Sprinkle the flour evenly over the vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste.
  5. Slowly pour in the chicken broth, whisking or stirring constantly to prevent lumps. Scrape the bottom of the pot to release any browned bits. Bring to a gentle boil.
  6. Add the wild rice blend and stir to combine. Reduce heat to low, cover, and simmer for 35-40 minutes until the rice is tender but still has a little bite.
  7. Stir in the shredded chicken and let it warm through for 2-3 minutes.
  8. Reduce heat to low and slowly pour in the heavy cream (or half-and-half). Stir gently to combine. Do not let it boil after adding the cream.
  9. Taste and adjust seasoning with salt and black pepper (at least 1 teaspoon salt and ½ teaspoon pepper).
  10. Ladle into bowls, garnish with fresh parsley and a sprig of thyme if desired. Serve with crusty bread for dipping.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend or cornstarch slurry (2 tablespoons cornstarch mixed with ¼ cup cold water). For dairy-free, swap butter for olive oil and use full-fat coconut milk instead of heavy cream. The soup thickens as it sits; add a splash of broth when reheating. To freeze, add cream after thawing and reheating for best results.

Nutrition

Keywords: creamy chicken and wild rice soup, fall soup recipe, one-pot soup, chicken soup, wild rice soup, comfort food, easy soup recipe

Find it online: https://avabowls.com/cozy-creamy-chicken-and-wild-rice-soup-easy-fall-recipe/