Chicken & Wild Rice Soup

This warm winter soup is perfect for these chilly days! It’s loaded with vegetables, whole grains, and protein. It’s also very easy to make. Check it out!


  • 3-4 cups shredded chicken
    • OR 2-3 lbs raw chicken breast – cook in slow cooker until chicken can be shred.
  • 5 medium carrots, chopped
  • 5 stalks celery, chopped
  • 1 half large yellow onion, chopped
  • 3 cloves garlic, minced
    • or 1 tbsp minced garlic
  • 3 cup wild rice
  • 8 oz fresh brown or cremini mushrooms, sliced
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon nature seasoning
    • or poultry seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rosemary
  • Creamy base (stovetop):
    • 6 tbsp salted butter
    • 1/2 cup flour
    • 1 1/2 cups milk I use 2%, you can use any type of milk!


  1. In a large pot, melt 1 tbsp butter, add the carrots, celery, onion, and garlic -sautee on medium heat. Add the mushrooms after about 5 minutes. Allow veggies to saute for 5 minutes (total of 10 minutes).
  2. While the veggies are cooking, prepare the rice according to the directions listed on the package.
  3. In the large pot add chicken broth, thyme, rosemary, salt and black pepper. Increase heat to medium-high, and cook until veggies are soft.
  4. Once veggies are soft, add chicken and bring mixture to a simmer. Add the natures seasoning or poultry seasoning.
  5. Cover pot with lid, reduce to medium-low heat and allow mixture to simmer. about 5-10 minutes.
  6. While the mixture simmers, use a separate medium saucepan to melt the remaining 5 Tbsp butter over medium heat. Add flour and cook for 1 1/2 minutes, stirring continuously.
  7. Slowly pour milk into butter and flour mixture, stirring constantly until it thickens.
  8. Add milk mixture to soup mixture in pot along with shredded chicken and cooked rice. Stir well and remove from heat.
  9. Allow the soup to cool, serve, and enjoy!

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