Soups & stews / Chicken, noodle & dumpling soups
Creamy Chicken and Wild Rice Soup
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Nutty wild rice, shredded chicken and browned mushrooms in a creamy broth, the kind of bowl you hold with both hands on a cold night. Lemon zest and a splash of sherry go in at the end.
The short version
Simmer wild rice until tender, 45 to 55 minutes, in its own pot. Meanwhile, brown mushrooms and vegetables, make a roux, whisk in broth and poach the chicken in it. Shred the chicken, stir in the rice, half-and-half and lemon zest.
What makes ours better
the tricks Nonna pretends she never taught me
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Cook the wild rice in its own pot. Wild rice cooked in the soup soaks up the broth, bloats and turns the soup into porridge overnight. Cooked separately and stirred in, it stays chewy and the broth stays creamy.
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Brown the mushrooms first. Mushrooms cooked until they pick up color add a savory, almost meaty depth that cream and chicken alone don't have.
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Poach the chicken right in the soup. The chicken cooks gently in the thickened broth, so it stays juicy and seasons the soup as it goes. No separate pan to wash.
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Finish with lemon zest and a splash of sherry. A bit of zest and dry sherry cut through the richness and make the whole pot taste brighter, not heavier.
What you need
the cast, in order of appearance
- Unsalted butter4 tablespoons
- Cremini mushrooms8 ounces
- Carrots2 large
- Celery ribs2 large
- Dried thyme1 teaspoon
- Boneless skinless chicken thighs or breasts1¼ pounds
- Half-and-half or heavy cream1 cup
- Finely grated lemon zest1 teaspoon
Rice
Soup
read it twice. buy it once.
Steps
nobody opens the oven door. looking at you, Dad.
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Cook the wild rice
Combine the rice, water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, cover and simmer on low until the grains are tender and most have burst open, 45 to 55 minutes. Drain off any extra water.
Start this first. Wild rice takes about as long as the whole soup.
About 45 min. Cook mode has a timer for this step.
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Brown the mushrooms
Melt 1 tablespoon of the butter in a large Dutch oven over medium-high heat. Add the mushrooms and cook, stirring only now and then, until they release their liquid and turn golden, 6 to 8 minutes. Move them to a bowl.
About 7 min. Cook mode has a timer for this step.
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Soften the vegetables
Melt the remaining 3 tablespoons butter in the same pot over medium heat. Add the onion, carrots and celery and cook until soft, about 8 minutes. Add the garlic and thyme and cook 1 minute.
About 8 min. Cook mode has a timer for this step.
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Make the roux and add broth
Sprinkle the flour over the vegetables and stir for 2 minutes, until it smells toasty and no dry flour remains. Add the sherry, if using, and scrape the bottom. Pour in the broth a cup at a time, stirring until smooth after each. Add the salt and pepper and bring to a simmer.
Add the broth slowly at first. That's how you keep the roux from clumping.
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Poach the chicken
Nestle the chicken into the soup. Cover and simmer gently, turning once, until it reaches 165°F in the thickest part, 15 to 20 minutes. Lift it out onto a cutting board and let it rest 5 minutes.
About 15 min. Cook mode has a timer for this step.
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Shred and combine
Shred the chicken with two forks. Return it to the pot along with the mushrooms, the cooked rice and the half-and-half. Heat over low until steaming, about 5 minutes. Don't let it boil after the cream goes in.
About 5 min. Cook mode has a timer for this step.
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Brighten and serve
Stir in the lemon zest. Taste and add salt, usually 1/2 teaspoon more, and pepper. Thin with a splash of broth if you want a looser soup. Serve with parsley.
Good to know
things I learned the hard way, so you can skip that part
- Use real wild rice or a blend that is mostly wild rice. Instant "wild rice blends" cook in half the time, so follow the package and use 2 cups cooked.
- Chicken thighs stay juicier if the soup is held warm. Breasts are fine but go dry if poached past 165°F.
- Leftover rotisserie chicken works. Skip step 5 and stir about 3 cups shredded meat in with the rice.
- For a lighter soup, use 2% milk in place of the half-and-half, adding it off the heat.
- Storage. Fridge, 3 days. Reheat gently over low heat with a splash of broth, since the soup thickens. It doesn't freeze well because the cream can separate.
Questions, answered
the questions my cousins text me
Why cook the wild rice separately?
Wild rice keeps absorbing liquid as it sits. Cooked on its own and added at the end, it stays chewy and doesn't soak up the broth or turn mushy in leftovers.
How do I thicken chicken wild rice soup?
The roux does it. For more body, simmer a few minutes longer after the cream goes in, without boiling, or blend 1 cup of the soup and stir it back in. A tablespoon of flour whisked into the half-and-half also works.
Can I make it without flour?
Yes. Skip the roux, and at the end whisk 2 tablespoons of cornstarch into 1/4 cup cold broth, then stir that into the simmering soup until thickened, about 2 minutes.
Can I make chicken wild rice soup in a slow cooker?
Yes. Brown the mushrooms and vegetables, then cook them in the slow cooker with the broth and chicken on low for 5 to 6 hours. Whisk the flour into the half-and-half and stir it in with the rice for the last 30 minutes.
Can I freeze it?
Not well. The cream can separate and the rice turns soft. If you plan to freeze, make the soup without the cream and rice, then add them when you reheat.
Can I use brown rice instead of wild rice?
Yes, in a pinch. It cooks in about the same time but is less chewy and nutty.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
be honest. I can take it. probably.
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Published October 29, 2026.