Ingredients
Soup
- 1 tablespoon olive oil
- 160 g onion diced
- 128 g carrot diced
- 101 g celery diced
- 225 g mushrooms sliced
- 3 cloves garlic minced, about 9 g
- 120 g dry wild rice rinsed
- 1.44 liters unsalted chicken broth 6 cups
- 1 teaspoon dried thyme
- 1 bay leaf
- 420 g cooked skinless chicken breast shredded
- 28 g unsalted butter
- 23 g all-purpose flour
- 240 ml whole milk
- 120 ml heavy cream
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- water as needed to adjust thickness
- chopped parsley optional, for serving
Equipment
- 1 Large heavy soup pot with lid
- 1 small saucepan
- 1 Fine-mesh sieve
- 1 Whisk
- 1 Knife and cutting board
- 1 wooden spoon
- 1 Measuring jug
- 1 Food thermometer
Instructions
Simmer and finish
- Dice the onion, carrot and celery, slice the mushrooms and mince the garlic. Rinse the wild rice in a fine-mesh sieve and drain.
- Heat the olive oil in a large heavy pot over medium heat. Cook the onion, carrot, celery and mushrooms for 8–10 minutes, stirring, until the vegetables soften. Add the garlic and cook for 30 seconds.
- Add the wild rice, chicken broth, thyme and bay leaf. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for approximately 40–55 minutes, or according to the rice package, until the grains are tender and beginning to open. Stir occasionally and add water if the liquid reduces too much.
- Near the end of the rice cooking time, melt the butter in a separate saucepan. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, keeping the mixture smooth. Cook over gentle heat for 3–5 minutes, stirring, until slightly thickened.
- When the rice is tender, stir the milk mixture, cooked chicken and cream into the soup. Add the salt and pepper. Heat gently, stirring, until the chicken and soup reach 165°F (74°C); avoid a vigorous boil.
- Remove the bay leaf. Add water as needed for a spoonable broth and taste the seasoning. Divide among six bowls and add optional parsley.
Nutrition
Serving: 1sixth of recipeCalories: 391kcalCarbohydrates: 28gProtein: 31gFat: 18gSaturated Fat: 8.9gCholesterol: 101mgSodium: 340mgFiber: 3gSugar: 6.2g
Video
Notes
Use plain dry wild rice, not an instant or seasoned rice blend. Cooking time varies by package; finish by checking tenderness. The 80-minute timing starts with cooked chicken. Contains wheat and milk. Optional parsley, bread and other sides are excluded from estimates.
Nutrition is an ingredient-based estimate for one-sixth of the pot, counting all milk, cream and butter. Brands and portions change the values. Estimated cost uses prorated U.S. retail ingredients checked October 24, 2026, about USD 20.40 per batch, excluding tax, energy, delivery and sides.
Refrigerate in shallow containers within two hours, or one hour above 90°F (32°C). Use within three days and reheat to 165°F (74°C). The prior refrigerated storage time of the cooked chicken counts toward its safe storage period; making soup does not restart that clock.
Technique video by Tess Cooks 4u. Follow this card’s ingredient quantities and rice tenderness cues.
