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Yes, I’m sharing a soup recipe in April. No, I won’t apologize.

It’s 75 degrees and sunny. The birds are chirping, the tulips are blooming, and I’m over here ladling steamy, creamy chicken soup into a giant bowl like it’s the dead of January. Seasonal cooking is cute in theory—but in practice? I make what I want. And I want this deeply cozy, luxuriously creamy chicken and wild rice soup that tastes like it slow-cooked all day… even though it didn’t.

Also, just because it’s warm outside doesn’t mean your soul doesn’t need soup. Spring allergies are brutal. A rogue April thunderstorm is always lurking. It still cools off at night. And honestly? We all deserve something that feels like a big, steamy hug with mushrooms and carbs.

Let’s get into it.

What Is Chicken & Wild Rice Soup?

At its core, chicken and wild rice soup is a Midwestern comfort food icon—hearty, creamy, and packed with all the beige foods you’d want to be trapped with in a blizzard: tender chicken, nutty wild rice, earthy mushrooms, and a good amount of dairy. It’s the kind of soup that makes you forget the phrase “light lunch” ever existed.

Traditionally, it’s made with a roux-based broth (flour + fat), aromatics like onion, celery, and carrot, and plenty of wild rice. The wild rice is key: it’s not actually rice, but a chewy, nutty grass seed that holds its texture even in soup—no mushy mess here. Some versions use cream, some don’t. Some use rotisserie chicken, others roast their own. Some lean on dried herbs, but I prefer fresh thyme and a bay leaf situation for maximum flavor.

Why This Version Works (and Maybe Even Wins)

I wanted a version of chicken & wild rice soup that didn’t taste like it came from a beige cafeteria tray. This one is:

Loaded with flavor from a base of sautéed leek, onion, celery, and a full pound of deeply browned cremini mushrooms.
Silky and rich thanks to heavy cream, a buttery roux, and a finishing swirl of crème fraîche or sour cream for a little tang.
Savory and balanced, with layers of umami from Parmesan, soy sauce, and Worcestershire—not enough to make it taste “weird,” just enough to make you go, “What is that??”
Topped with crispy chicken skin, because you should never throw away the good stuff.

And no, you don’t need to roast a whole bird. This is a perfect “rotisserie chicken meets the produce drawer” kind of meal.

Key Ingredients You’ll Need

Wild rice – Nutty, chewy, and worth the longer cook time. I vastly prefer using pure wild rice vs. a wild rice blend, but I know it can be a bit harder to find in grocery stores.
Carrot, leek, onion, celery – The holy trinity of soup aromatics, with leek adding a slightly sweet, mellow edge.
Mushrooms – Creminis bring earthy depth, especially when you brown them like you mean it.
White wine – For deglazing and adding some acidity to cut the richness.
Garlic, thyme, bay leaves – The backbone of flavor.
Butter + flour – For the roux that thickens your broth and makes it velvety.
Chicken stock – The better the stock, the better the soup. Homemade if you’re feeling extra, store-bought if you’re sane.
Heavy cream + crème fraîche – For that silky, luxurious texture and a little tang.
Parmesan – Finely grated and stirred in at the end for extra depth.
Chicken – Rotisserie chicken keeps it easy, but any cooked, shredded chicken works.
Worcestershire + soy sauce – Secret weapons. Use both. Trust me.
Fresh dill + lemon juice – For brightness at the end. Non-negotiable.

Equipment Needed

Pro Tips for Soup Greatness

Don’t rush the mushroom browning. You want them golden, not grey and sad.
Cook the wild rice separately. It helps avoid gummy soup and gives you more control over texture.
Crisp the chicken skin. It’s an optional step, but also… it’s not. It’s salty, crunchy, and addictive. Just do it.
Use the full amount of butter, olive oil, cream, and crème fraîche. Don’t try to be good. It’s comfort food. This recipe also makes A TON, so you can really spread some of the fat out.
Taste and adjust. The soy sauce and Worcestershire are flexible—add a little, taste, and go from there.

What to Serve On It and With It

The toppers set this soup apart from others for me—fresh herbs, uber-savory crispy chicken skin, fresh lemon…red pepper flakes, crème fraîche, more Parm. Shoot, put ’em all on top. A hunk of sourdough or a piece of garlic toast is a great to serve on the side, but this soup is a whole meal in a bowl, so you really don’t need anything more. But if you’re extra, a side salad with something citrusy or vinegary works great to cut through the richness.

Storage + Leftovers

This soup holds up beautifully in the fridge for 3–4 days. The wild rice stays chewy, the flavors deepen, and the leftovers are arguably better than the original. Just store the crispy chicken skin separately and re-crisp it in the oven or toaster oven before serving. It is also a fantastic soup to freeze for later!

Final Thoughts

Sure, you could wait until November to make this. Or you could do it now, eat it outside in the sun like a rebel, and be reminded that “seasonal” is more of a suggestion than a rule. This soup is comforting, rich, and absolutely delicious—no matter the temperature.

Happy cooking!

Creamy Chicken & Wild Rice Soup

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Author: Amanda
Yield: 6 to 8 servings

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Description

There’s something deeply satisfying about a soup that walks the line between cozy and luxurious. This one’s loaded with tender chicken, earthy mushrooms, silky leeks, and just enough richness to make it feel like a hug in a bowl. It holds well for a few days and might even taste better the next. Don’t skip the dill, lemon, and crispy chicken skin—it’s the crunchy, salty finisher you didn’t know you needed.

Ingredients

Scale

1 cup raw wild rice
6 tablespoons butter
2 tablespoons extra-virgin olive oil
2 medium carrots, peeled and finely diced (about 1-1/4 cups)
1 leek, white and green parts, finely diced (about 1-1/4 cups)
1/2 large yellow onion, finely diced (about 1 cup)
2 ribs celery, finely diced (scant 1 cup)
1 pound cremini mushrooms, stems trimmed, thinly sliced
1 cup dry white wine
4 garlic cloves, finely minced
2 bay leaves
5 sprigs fresh thyme
Pinch of red pepper flakes
1/2 cup all-purpose flour
5–6 cups high-quality chicken stock
1 cup heavy cream
1 pound rotisserie chicken meat, skin removed and reserved (if you wish to serve crispy chicken skin on top of the soup), cut into bite-sized pieces*
A few dashes of Worcestershire
1 tablespoon soy sauce
1/2 cup (1 ounce) finely grated Parmesan cheese
3 tablespoons crème fraîche or sour cream, plus more for serving if desired
Fresh dill and lemon wedges, for serving

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Instructions

In a small saucepan, cook 1 cup raw wild rice according to package directions. Set aside.
While the rice cooks, preheat the oven to 400°F. Spread any reserved chicken skin (from your 1 pound of rotisserie chicken) on a parchment-lined baking sheet, flattening it out as much as possible. Bake until deeply golden and crisp, 10–15 minutes. Let cool, then break into shards for serving.
In a large Dutch oven or heavy-bottomed pot, melt 6 tablespoons butter with 2 tablespoons extra-virgin olive oil over medium heat. Add 2 medium carrots, finely diced (about 1-1/4 cups), 1 finely diced leek (white and green parts, about 1¼ cups), ½ large yellow onion, finely diced (about 1 cup), and 2 ribs celery, finely diced (scant 1 cup). Season with salt and cook, stirring occasionally, until very soft but not browned, 8–10 minutes.
Add 1 pound cremini mushrooms, thinly sliced, and cook until they’ve released their moisture and are deeply browned, 10–12 minutes. Season lightly with salt toward the end of cooking. Don’t rush this step—mushroom flavor magic happens here.
Deglaze the pan with 1 cup dry white wine, scraping up the browned bits. Let it simmer until almost all the liquid is evaporated, 2–3 minutes. Stir in 4 finely minced garlic cloves, 2 bay leaves, 5 sprigs fresh thyme, and a pinch of red pepper flakes, and cook for 1 minute until fragrant.
Sprinkle ½ cup all-purpose flour over the veggies and stir to coat. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
Gradually whisk in 5 cups high-quality chicken stock, starting with about 2 cups and stirring until smooth before adding the rest. Bring to a simmer and cook for 15–20 minutes until slightly thickened.
Add the cooked wild rice, 1 pound rotisserie chicken meat, cut into bite-sized pieces, 1 cup heavy cream, a few dashes of Worcestershire sauce, and 1 tablespoon soy sauce. Simmer gently for 10 minutes, stirring occasionally. Add up to an additional 1 cup chicken broth to thin the soup if necessary.
Off heat, stir in ½ cup finely grated Parmesan cheese and 3 tablespoons crème fraîche or sour cream. Taste and season with kosher salt and freshly ground black pepper as needed.
Serve hot, topped with a dollop of crème fraîche or sour cream if desired, lots of fresh dill, a good squeeze of lemon juice, and the crumbled crispy chicken skin.