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Chicken Wild Rice Soup served with crusty bread.

Chicken Wild Rice Soup

This Chicken Wild Rice Soup is a hearty creamy soup made with cooked chicken, nutty wild rice, and mushrooms. It is a bowl of comfort any time of the year.
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Course: Soup
Cuisine: American
Keyword: chicken soup, chicken wild rice soup, wild rice soup
Servings: 8
Calories: 398kcal
Author: Linda Ooi


  • 1 cup wild rice (170g)
  • ¼ cup vegetable oil (60ml)
  • 1 onion (chopped)
  • 2 medium carrots (peeled and chopped)
  • 2 stalks celery (chopped)
  • 1 tsp dried thyme
  • ¾ cup all-purpose flour (115g)
  • 8 cups chicken stock (1.9 liters)
  • 2 cups cooked chicken (cubed) (300g)
  • 8 oz mushrooms (stems removed and sliced) (225g)
  • Salt and pepper
  • 1 cup half-and-half (240 ml)
  • ½ cup chopped parsley (25g)


  • Cook wild rice in 4 cups (960ml) of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside.
  • In a large pot, add vegetable oil. Sauté onions, carrots, and celery until soften, about 3 minutes. Add dried thyme and all-purpose flour. Cook and stir for another 2 to 3 minutes.
  • Pour in chicken stock. Bring to a boil.
  • Add cooked chicken, mushrooms, salt, and pepper. Reduce heat and allow soup to simmer for 10 minutes.
  • Add cooked wild rice and pour in half-and-half. Bring soup back up to a boil and allow it to heat through, about 5 minutes.
  • Turn off heat. Stir in chopped parsley.


Calories: 398kcal
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