Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

A filling meal for cold, blistery winter days.
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Soup
Cuisine American
Servings 8 servings


  • Skillet
  • Pot


  • 3/4 cup all-purpose flour
  • 1 3/4 tsp. kosher salt
  • 1 3/4 tsp. freshly ground black pepper
  • 2 1/2 lb. skinless, boneless chicken breast, cut into 1/2-inch pieces
  • 4 tbsp. 1/2 stick butter
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1 bay leaf optional
  • 8 oz. cremini mushrooms sliced 1/2 inch thick
  • 2 cloves garlic minced
  • 1/4 cup dry white wine optional
  • 4 cups chicken broth
  • 2 8.8-oz. pouches long grain and wild rice blend cooked
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 recipe Bread Bowls
  • 1/4 cup chopped fresh parsley optional


  • Whisk together flour and 1 1/4 tsp. each salt and pepper in a large bowl. Add chicken; toss to coat. Remove chicken from flour, shaking off excess flour. Set chicken aside. Discard any remaining flour.
  • Heat butter in a large soup pot over medium-high until melted and foamy. Add onion, celery, and bay leaf (optional). Saute 5 minutes or until vegetables are soft. Add mushrooms; saute about 5 minutes or until they release their liquid and are browned. Add garlic; saute 30 seconds. Add chicken; cook about 3 minutes or until browned, stirring occasionally. If desired, add wine; cook 1 minute or until nearly evaporated. Add broth; bring to a simmer. Reduce heat; simmer 10 minutes.
  • Stir in rice, milk, and cream. Simmer 20 minutes to blend flavors, stirring occasionally. Remove and discard bay leaf (if using). Season with the remaining 1/2 tsp. salt and pepper. Ladle soup into bread bowls and, if desired, garnish with parsley.
Keyword chicken, soup, wild rice
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