Creamy Chicken and Wild Rice Soup

This Creamy Chicken and Wild Rice Soup is rich, comforting, and layered with flavor. Using cooked chicken and wild rice keeps prep simple while delivering classic Midwestern warmth.

👥 14 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Meggan Hill📖 culinaryhill

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pot
●dutch oven
●oven
●whisk
●slow cooker

📝 Preparation Steps

In a Dutch oven or large pot, melt butter over medium-high heat until foaming. Add mushrooms, onion, carrots, celery, Morton's Nature Seasoning, and poultry seasoning. Cook, stirring occasionally, until the vegetables have softened and released most of their liquid, about 5 to ⏱️ 7 minutes.

butter4 tablespoons

Stir in flour and cook until heated through, about 1 to ⏱️ 2 minutes. Whisk in one cup of broth until no lumps of flour remain.

Stir in remaining broth, chicken base, Kitchen Bouquet seasoning, chicken, and cooked wild rice. Heat until barely simmering, about 180 degrees.

chicken base2 tablespoonscooked wild rice2 cups

Stir in half and half and return to 180 degrees (do not boil). Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper) and garnish with fresh parsley. Or, transfer to a slow cooker and keep warm.

Nutrition Facts

calories

174 kcal

fat Content

9 g

serving Size

1 cup

fiber Content

1 g

sugar Content

3 g

sodium Content

611 mg

protein Content

9 g

trans Fat Content

0.1 g

cholesterol Content

38 mg

carbohydrate Content

14 g

saturated Fat Content

5 g

unsaturated Fat Content

4 g

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