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Autumn Wild Rice Soup

Wild rice soup with chicken, cremini mushrooms, and tender vegetables simmers in a creamy, savory broth. The rice cooks until tender, with some grains split for a hearty texture.
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Prep Time 15 minutes
Cook Time 1 hour 13 minutes
Total Time 1 hour 28 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 lb cremini mushrooms sliced
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 ribs celery diced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 0.33 cup all-purpose flour
  • 8 cups low-sodium chicken broth
  • 1 cup wild rice uncooked, rinsed
  • 3 cups cooked chicken shredded
  • 1 cup half-and-half

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter in a 6-quart Dutch oven over medium heat.
  2. Add the mushrooms, onion, carrots, celery, salt, and pepper; cook for 8–10 minutes, stirring occasionally, until the mushrooms are browned and the vegetables have softened.
  3. Stir in the garlic and thyme and cook for 30 seconds.
  4. Sprinkle in the flour and stir for 1 minute.
  5. Gradually whisk in the chicken broth until smooth.
  6. Stir in the wild rice and bring the soup to a boil.
  7. Cover, reduce the heat to low, and simmer for 45–60 minutes, stirring every 15 minutes, until the rice is tender and some grains have split.
  8. Stir in the cooked chicken and half-and-half.
  9. Simmer gently for 8–12 minutes, stirring occasionally, until the chicken reaches 165°F and the soup is hot.

Notes

For the best texture, stir the soup every 15 minutes as the rice simmers. Refrigerate leftovers for up to 3 days; freezing is not recommended because the half-and-half may separate. For a dairy-free option, use an unsweetened dairy-free half-and-half alternative.