Chicken Wild Rice Soup – Rich and Creamy
Hearty soups are a cold weather favorite, and this chicken wild rice soup is no exception. It’s creamy and delicious, and a great way to use up leftover chicken.
For an extra treat, pair the soup up with these homemade bread bowls. (Carbs don’t count if you get out and burn them all off in the cold!)
Tips for Chicken Wild Rice Soup
I keep my uncooked wild rice in the freezer, where it will last indefinitely. You can also store it in the pantry or refrigerator. Once cooked, store in the refrigerator and use within 4-6 days. Freeze cooked rice for longer storage.
It’s okay to use canned wild rice for the soup if you are in a hurry, or make up a large batch of rice and freeze some for later use. If you’re starting with raw rice, allow an extra hour of cooking time before you start the soup to get the rice done in advance.
I use leftover roasted chicken, but you can also cook up some boneless chicken breast or thigh. The leftover smoked turkey we had from Thanksgiving was also delicious.
Gluten Free and Dairy Free Options
We make this with Namaste gluten free flour blend with good results.
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If you’re avoiding dairy, try almond milk and cashew cream. To make cashew cream, soak 1 cup cashews overnight in water. Drain and rinse, then puree with 1/2 cup fresh water.
Can I freeze the leftover chicken wild rice soup?
Because of the dairy in the soup, freezing is not recommended. Odds are the soup will break and get watery. I suspect freeze drying would work, but have not tried it.
Refrigerate leftovers and use within a few days. As the soup sits, the wild rice and veggies get softer, so quality is best within 1-2 days.
PrintChicken Wild Rice Soup
This chicken wild rice soup is creamy and delicious, and a great way to use up leftover chicken. We also include gluten free and dairy free options.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 20 servings 1x
- Category: Soup
- Method: Stovetop
Ingredients
- 1/2 cup butter
- 1 medium onion, chopped
- 3 stalks celery, chopped
- 3 medium carrots, peeled and sliced
- 1/2 pound fresh mushrooms, sliced or two cans mushrooms, drained
- 3/4 cup all purpose flour, or gluten free flour blend
- 8 cups chicken broth
- 2 cups cooked wild rice
- 1 pound cooked chicken, diced
- 2 Tablespoons low sodium chicken Better Than Bouillon
- 1/2 teaspoon curry powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried parsley, or 1 teaspoon fresh parsley, finely chopped
- 1/2 teaspoon ground black pepper
- 1 cup milk
- 1 cup heavy cream
Instructions
- Add butter and onion to large saucepan. Cook, stirring occasionally, while you prep your carrots and celery. Add carrots and celery to the onions and cook for about 5 minutes.
- Prep mushrooms and add to vegetables in pot. Cook for a few minutes, then stir in the flour and mix well. Bring mixture to a simmer.
- Pour in the chicken broth, stirring constantly, and mix until well blended. Add wild rice, chicken and spices, including bouillon. Heat though. Add milk and cream, and cook on low for 1-2 hours.
Notes
You can substitute 1 pint Half and Half for the milk and cream. (I keep cream and milk on hand, but not Half and Half.)
Don’t allow the soup to boil once the dairy has been added, or it can “break” and get watery. Refrigerate leftovers.
We make this with Namaste gluten free flour blend with good results. If you’re avoiding dairy, try almond milk and cashew cream. To make cashew cream, soak 1 cup cashews overnight in water. Drain and rinse, then puree with 1/2 cup fresh water.
More Made from Scratch Recipes
We have over 100 made from scratch recipes, all listed by category on the Recipes and Kitchen Tips page. They include:
- Ground Beef and Wild Rice Casserole
- Gram Irene’s Oyster Stew
- Chicken and Gnocchi Soup, Olive Garden Style
Questions? Comments? What’s your favorite way to use wild rice or favorite creamy soup recipe? Share your thoughts below.