If you’re craving a bowl of pure comfort on a chilly night, look no further than Chicken & Wild Rice Soup. This creamy, hearty classic brings together tender chicken, nutty wild rice, and a medley of vegetables and fragrant herbs. It’s a dish that feels like a warm hug and fills both your belly and your soul with every savory spoonful. Whether you’re seeking a cozy weeknight dinner or wanting to impress guests with a soul-warming soup, Chicken & Wild Rice Soup is the answer every time.

Chicken & Wild Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chicken & Wild Rice Soup lies in its simple yet flavorful ingredients. Each item in this recipe plays its part in creating rich textures, comforting aromas, and layers of taste that make every bite memorable.

Olive oil: This is your flavor base, helping soften the vegetables and draw out their sweetness.
Onion (1 medium, chopped): The starting point for classic savory depth—don’t skip it!
Carrots (2 medium, diced): Adds lovely color and a hint of natural sweetness for balance.
Celery (2 stalks, diced): Essential for an aromatic vegetable foundation and a classic soup crunch.
Garlic (3 cloves, minced): Delivers an irresistible aroma and flavor pop right before adding your liquids.
Wild rice (1 cup uncooked, or blend): The star grain of the show—its earthy texture holds up beautifully in soup.
Chicken broth (6 cups): Provides a savory backbone; use quality broth for deep, satisfying flavor.
Boneless, skinless chicken breasts or thighs (1 lb): Choose your preference—breasts for lean bites, thighs for extra tenderness.
Salt (1 teaspoon): Essential for bringing all the flavors together harmoniously.
Black pepper (1/2 teaspoon): Peps up the soup without overpowering the gentler flavors.
Dried thyme (1/2 teaspoon): Offers a gentle herbal note that pairs perfectly with chicken.
Dried rosemary (1/2 teaspoon): Brings aromatic woodsy flavors and a subtle pine note.
Bay leaf (1): Adds a gentle depth that simmers away while the soup cooks.
Heavy cream or half-and-half (1 cup): Makes the soup rich, silky, and truly comforting.
All-purpose flour (2 tablespoons): Helps thicken the soup for that spoon-coating creaminess.
Fresh parsley (1/4 cup, chopped): A fresh, vibrant finish that lifts all the rich flavors before serving.

How to Make Chicken & Wild Rice Soup

Step 1: Sauté the Vegetables

Start by heating the olive oil in a large pot or Dutch oven set over medium heat. Toss in your chopped onion, diced carrots, and celery. Sauté them together for about 5 to 6 minutes, stirring occasionally, until the vegetables become slightly golden and fragrant. This little patience step works wonders, setting up the aromatic canvas for your Chicken & Wild Rice Soup.

Step 2: Add Garlic and Build the Base

Next, stir in your minced garlic and cook for just about a minute—until it releases that heady, garlicky aroma. Then add your uncooked wild rice, followed by chicken broth, the raw chicken, salt, pepper, thyme, rosemary, and bay leaf. Give everything a good stir, letting all those robust ingredients mingle and build the foundation of your soup.

Step 3: Simmer and Cook the Chicken & Wild Rice Soup

Raise the heat and bring your pot to a gentle boil. Once bubbling, lower the heat and let it simmer uncovered for 45 to 50 minutes. This is where the magic happens: the wild rice slowly absorbs those delicious flavors, and the chicken gently cooks until wonderfully tender. Give it a stir now and then to keep anything from sticking.

Step 4: Shred the Chicken

Once the chicken is cooked through (it should reach 165 degrees F internally), fish it out onto a clean plate. With two forks, shred the meat into bite-sized pieces. Return all the tasty shreds to the bubbling pot, ensuring every spoonful gets a generous helping of tender chicken.

Step 5: Thicken the Soup

In a small bowl, whisk together the heavy cream (or half-and-half) with the flour until totally smooth, with no lumps. Pour this creamy mixture back into your soup pot. Stir everything together and simmer for an additional 5 minutes. The soup will thicken and turn irresistibly silky without becoming heavy.

Step 6: Finish and Serve

Fish out the bay leaf, then immediately add your chopped fresh parsley for a burst of green and a hint of brightness. Taste and adjust the seasonings if needed. Your Chicken & Wild Rice Soup is now ready to ladle into big bowls—serve it piping hot with your favorite garnishes.

How to Serve Chicken & Wild Rice Soup

Garnishes

A sprinkle of extra fresh parsley right before serving goes a long way in brightening each bowl. For added decadence, try a dusting of freshly cracked black pepper or even a swirl of cream on top. Sometimes, a squeeze of lemon perks up the whole pot—let everyone customize their own bowl!

Side Dishes

Chicken & Wild Rice Soup plays so well with crusty bread, warm rolls, or flakey biscuits for dunking. If you want something lighter, a crisp green salad dressed simply with lemon and olive oil balances the soup’s creamy richness. And if you’re in a cozy mood, a gooey grilled cheese sandwich on the side is unbeatable.

Creative Ways to Present

For an elevated touch, serve the soup in hollowed-out bread bowls, or portion it into mini soup shooters as a party appetizer. You can also garnish each bowl with slivers of roasted mushrooms, a dollop of sour cream, or even crispy onions for a delightful textural twist—feel free to have fun with presentation!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken & Wild Rice Soup stores beautifully. Let the soup cool to room temperature before transferring it into airtight containers. Pop it in the fridge, where it will keep its creamy texture and satisfying flavors for up to four days. You’ll enjoy instant comfort whenever hunger strikes.

Freezing

This soup can be frozen, though the texture may change a bit because of the cream. For best results, freeze it without the cream and flour mixture, then add that when reheating. Pour cooled soup (minus the cream) into freezer-safe containers and freeze for up to three months.

Reheating

To reheat, gently warm the soup over low-to-medium heat in a pot, stirring often. If frozen, thaw overnight in the fridge first, then add the cream and flour while reheating until it’s velvety smooth. If it’s a bit too thick, just splash in extra broth or water to reach your preferred consistency.

FAQs

Can I use rotisserie chicken instead of cooking raw chicken?

Absolutely! Add shredded rotisserie chicken in the final 10 minutes of simmering, just to warm it through. It’s a wonderful shortcut on busy days and still delivers plenty of flavor for your Chicken & Wild Rice Soup.

What type Soup

You can use pure wild rice or a wild rice blend. Pure wild rice has a deeper, earthier flavor, while blends are typically more budget-friendly and cook up a little softer. Either way, they both complement the heartiness of this soup beautifully.

Can I make Chicken & Wild Rice Soup dairy-free?

Absolutely! Swap in your favorite unsweetened non-dairy milk (like almond or oat milk) instead of cream and use plant-based butter or oil. The soup will still be rich and comforting without the dairy.

How do I prevent the rice from getting mushy in leftovers?

Wild rice is great at holding its texture, but if you prefer, cook the rice separately and add it to each bowl before serving. This keeps it perfectly chewy even after storing and reheating.

Can I make Chicken & Wild Rice Soup in a slow cooker?

Yes! Add everything except the flour and cream to your slow cooker, then cook on low for 6 to 7 hours or high for 3 to 4 hours, adding the cream mixture during the last half hour. The soup turns out just as creamy and flavorful with less hands-on time.

Final Thoughts

If you’ve been searching for that special, go-to soup to warm your evenings, Chicken & Wild Rice Soup is sure to become a staple in your kitchen. Its creamy broth, tender chicken, and wholesome grains promise a bowlful of pure comfort every time. Gather your ingredients, invite someone you love, and let the magic begin—your new favorite soup awaits!

Chicken & Wild Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 24 reviews

Author: Emma
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A hearty and comforting Chicken & Wild Rice Soup recipe that is creamy and satisfying. Loaded with tender chicken, aromatic vegetables, and wholesome wild rice in a rich broth, this soup is perfect for a cozy meal.

Ingredients

Scale

For the Soup:

2 tablespoons olive oil
1 medium onion, chopped
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup uncooked wild rice (or wild rice blend)
6 cups chicken broth
1 lb boneless skinless chicken breasts or thighs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf

For the Cream Mixture:

1 cup heavy cream (or half-and-half)
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley

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Instructions

Saute Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery, cooking for 5–6 minutes until softened. Stir in garlic and cook for 1 minute.
Add Ingredients: Add wild rice, chicken broth, chicken breasts, salt, pepper, thyme, rosemary, and bay leaf. Bring to a boil, then simmer for 45–50 minutes until rice is tender and chicken is cooked through.
Finish Soup: Remove chicken, shred, and return to pot. Whisk cream and flour in a bowl, then stir into soup. Simmer for 5 minutes until thickened. Remove bay leaf, stir in parsley, adjust seasoning, and serve hot.

Notes

For a lighter version, use milk instead of cream.
This soup can also be made in a slow cooker—cook on low for 6–7 hours or on high for 3–4 hours, adding the cream mixture in the last 30 minutes.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Soup
Method: Stovetop
Cuisine: American