There’s nothing quite like curling up with a steaming bowl of Chicken and Wild Rice Soup on a chilly day—the creamy texture, rustic wild rice, and hearty chicken come together in a way that feels both cozy and downright nourishing. This classic comfort food gets a flavorful boost from fresh vegetables and herbs, plus a touch of creaminess that’s totally irresistible. Whether you’re warding off the winter blues or just craving a satisfying meal, Chicken and Wild Rice Soup is always a wonderful idea.

Chicken and Wild Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the simple yet essential ingredients that make this soup so special. Each one contributes its own flavor, color, or creaminess, and together, they build the perfect bowl of Chicken and Wild Rice Soup magic!

Chicken Breasts: Use boneless, skinless chicken breasts for lean protein—they cook right in the broth, making shredding super easy.
Wild Rice Blend: This woodsy, chewy rice gives the soup its signature texture and nutty flavor—you’ll love the color and bite!
Chicken Broth: Go for a good low-sodium broth; it forms the flavorful backbone of every spoonful.
Carrots: Dice them up for natural sweetness and lovely pops of orange throughout the soup.
Celery: Celery brings fresh crunch and classic soup aroma to each bite.
Onion: Onion lays down rich, savory undertones that deepen the flavor base.
Garlic: Just a few cloves, minced, make the savory notes blossom and add subtle warmth.
Olive Oil: You’ll sauté the veggies in this; it helps everything caramelize and meld together beautifully.
Dried Thyme: Its herbal notes perfectly complement both chicken and rice.
Dried Rosemary: A teaspoon gives the soup a fragrant, earthy lift that feels sophisticated yet homey.
Bay Leaf: Don’t skip this—it infuses the broth with subtle depth as it simmers away.
Heavy Cream: This is what transforms the soup into a silky, truly luxurious comfort food.
All-Purpose Flour: Just a touch, whisked with cream, thickens the broth to the perfect consistency.
Salt and Pepper: Essential for bringing all the flavors into balance—season to taste at the very end.
Fresh Parsley: Chopped parsley adds a burst of green and fresh finish as a garnish.

How to Make Chicken and Wild Rice Soup

Step 1: Sauté the Aromatics

Start by heating olive oil in a large, heavy-bottomed pot over medium heat. Add your diced onions, carrots, and celery—this classic combination is known as mirepoix, and it sets a deliciously savory foundation. Stir occasionally and cook for about 5-7 minutes, until the vegetables are softened and fragrant.

Step 2: Add Garlic

When those veggies are soft, add your minced garlic. Just 60 seconds or so is plenty—garlic cooks quickly and you want to keep it mellow, not bitter. The scent at this point is nothing short of mouthwatering!

Step 3: Build the Soup

Now it’s time to bring the soup together! Nestle the chicken breasts into the pot, then pour in the wild rice blend and all the chicken broth. Sprinkle in thyme, rosemary, and drop in the bay leaf. Give everything a good stir, increase the heat until it comes to a gentle boil, then reduce to a simmer. Let it cook uncovered for about 35–40 minutes, so the rice becomes tender and the chicken cooks through perfectly.

Step 4: Shred the Chicken

When the chicken is done, use tongs to carefully remove it from the pot. Grab two forks and shred the chicken into bite-sized pieces—this is when the soup goes from good to great! Return the shredded chicken back to the pot so it can soak up those amazing flavors.

Step 5: Creamy Finish

In a small bowl, whisk the all-purpose flour with the heavy cream until you get a smooth mixture—this step is key for that signature creamy Chicken and Wild Rice Soup. Slowly pour the mixture into the soup, stirring to incorporate. Allow everything to simmer for another 5–10 minutes. The soup will thicken slightly and reach its dreamy, rich consistency. Season with salt and pepper to taste, fish out the bay leaf, and you’re ready to serve.

How to Serve Chicken and Wild Rice Soup

Garnishes

A sprinkle of chopped fresh parsley adds a vivid green pop and tastes wonderfully bright atop each bowl. For an extra flourish, try a crack of black pepper or a swirl of cream—so simple, yet absolutely beautiful.

Side Dishes

Chicken and Wild Rice Soup loves company! Serve it with a warm hunk of crusty sourdough bread, a classic green salad for crunch, or even some garlicky roasted asparagus. Any of these will round out your meal and keep everyone happy.

Creative Ways to Present

If you’re feeling a little fancy, ladle the soup into deep mugs for an ultra-cozy feel. Or, serve in bread bowls for a showstopping centerpiece at the dinner table. For a seasonal touch, try topping with roasted pumpkin seeds or a few curls of Parmesan.

Make Ahead and Storage

Storing Leftovers

Chicken and Wild Rice Soup tastes even better the next day—seriously! Allow any leftovers to cool, then pack them into airtight containers and refrigerate. The soup will keep well for up to 4 days, making it perfect for weekday lunches or quick, nourishing dinners.

Freezing

This soup freezes beautifully, especially if you hold off on adding the cream and flour until you thaw and reheat it. Simply let the cooled soup (without cream) fill freezer-safe containers, leaving a little space for expansion, and freeze for up to three months.

Reheating

Warm up leftovers on the stovetop over medium heat, stirring frequently, until heated through. If you’ve frozen the soup without cream, add that in after thawing, right before serving, for the best texture. Add a splash of extra broth if it thickens too much.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Toss in shredded rotisserie chicken during the last 10 minutes of simmering—just enough time to let it heat up and soak in some flavor. It’s a fantastic shortcut for busy days.

Is this Chicken and Wild Rice Soup gluten-free?

It certainly can be! Simply swap the all-purpose flour for a gluten-free alternative such as cornstarch or a gluten-free flour blend. The other ingredients are naturally gluten-free, so it’s easy to adapt.

What can I use instead of heavy cream?

For a lighter version, try half-and-half or whole milk—just keep in mind the soup will be less rich. For non-dairy, coconut milk or unsweetened almond milk work well, yielding a slightly different but still delicious flavor.

Can I make this ahead for meal prep?

Yes! Chicken and Wild Rice Soup is ideal for meal prep. Make a batch on Sunday, then keep it in the fridge for quick, hearty lunches or dinners all week. The flavors deepen as it sits, making every bowl even better than the last.

How do I keep the rice from getting mushy?

Wild rice holds up well, but if you prefer extra texture, cook the rice separately and add it to each bowl right before serving. This also makes freezing and storing leftovers even easier.

Final Thoughts

I truly hope you’ll give this Chicken and Wild Rice Soup a try—there’s just something magical about the way simple ingredients come together in such a flavorful, comforting way. Whether you’re cooking for family, friends, or just yourself, this soup is guaranteed to warm hearts and fill bellies. Enjoy every single spoonful!

Chicken and Wild Rice Soup Recipe

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4.6 from 17 reviews

Author: admin
Total Time: 65 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken and Wild Rice Soup is a comforting and hearty dish perfect for chilly days. Creamy and flavorful, it’s a stovetop classic that will warm you up from the inside out.

Ingredients

Scale

Chicken and Rice:

1 pound boneless skinless chicken breasts
1 cup uncooked wild rice blend

Soup Base:

8 cups low-sodium chicken broth
1 cup diced carrots
1 cup diced celery
1 cup diced onion
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf

Cream Mixture:

1 cup heavy cream
2 tablespoons all-purpose flour
Salt and pepper to taste

Garnish:

Chopped fresh parsley

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Instructions

Sauté Vegetables: Heat olive oil in a large pot. Add onion, carrots, and celery, cook until softened.
Add Ingredients: Stir in garlic, then add chicken, rice, broth, herbs. Simmer until rice is tender.
Shred Chicken: Remove chicken, shred, return to pot.
Thicken Soup: Whisk flour with cream, stir into soup, simmer until thickened.
Season and Serve: Season with salt and pepper, garnish with parsley before serving.