If you’re looking for a truly comforting meal that checks off all the boxes—hearty, nourishing, and downright delicious—this Creamy Chicken Wild Rice Soup fits the bill perfectly. Packed with tender chicken, nutty wild rice, colorful veggies, and a rich, velvety broth, it’s everything you crave on a cool day (or whenever you need a touch of home-cooked warmth!). Its balance of flavors and textures makes it a household favorite and you’ll love how easy it is to whip up—whether for a cozy weeknight dinner or a leisurely weekend lunch.
Ingredients You’ll Need
This Creamy Chicken Wild Rice Soup comes together with a handful of staple ingredients that each play a special role. Every spoonful is layered with flavor—from sweet carrots to aromatic herbs—so don’t be tempted to skip anything!
- Butter or olive oil: For a rich base and to help sauté the vegetables until tender and flavorful.
- Yellow onion: Adds subtle sweetness and depth to the soup.
- Garlic: Brings aromatic warmth that infuses every bite.
- Carrots: Offer color, natural sweetness, and a welcome pop of texture.
- Celery: Delivers savory undertones and a gentle crunch.
- Dried thyme: Earthy and fragrant, thyme enhances the comforting, savory notes.
- Dried rosemary: A little goes a long way in adding woodsy aroma.
- Salt: Essential for rounding out all the other flavors—taste and adjust if needed.
- Black pepper: Adds subtle heat and complexity.
- Uncooked wild rice blend: Gives the soup its hearty, nutty personality; no need to pre-cook!
- Chicken broth: Foundation for depth and full-bodied flavor; use a good quality broth for best results.
- Cooked and shredded chicken: Rotisserie or leftover chicken works like a charm and saves time.
- Heavy cream or half-and-half: The secret to a rich, luxurious texture (feel free to swap based on preference).
- All-purpose flour (optional): Just a touch helps thicken, but can be skipped or swapped for a gluten-free version.
- Lemon juice: Don’t leave this out! It brightens and balances the creaminess beautifully.
- Chopped fresh parsley: For a splash of freshness and vibrant color when serving.
How to Make Creamy Chicken Wild Rice Soup
Step 1: Sauté the Aromatics and Vegetables
Start by heating the butter or olive oil in a large soup pot over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté these veggies for about 5–6 minutes, stirring occasionally. You want everything to become beautifully fragrant and the vegetables to begin softening. This step builds a foundation of flavor that will shine through the entire batch.
Step 2: Add Herbs and Seasonings
Sprinkle in the dried thyme, rosemary, salt, and black pepper right into the pot. Stir well to coat the vegetables. These herbs are what transform your Creamy Chicken Wild Rice Soup from basic to deeply aromatic. Allow the herbs to warm for a minute and release their flavors into the mix.
Step 3: Simmer the Rice and Broth
Next, add the uncooked wild rice blend and pour in the chicken broth. Give everything a thorough stir, then bring the pot to a gentle boil. Once bubbling, cover and reduce to a simmer. Let the soup cook for 40–45 minutes. The rice will gradually plump, the flavors will lovingly meld, and your kitchen will start to smell absolutely amazing. Check the rice at the 40-minute mark; it should be tender with a chewy, nutty texture.
Step 4: Make It Creamy and Add Chicken
While the soup simmers, in a small bowl, whisk together the flour and the cream (or half-and-half) until there are no lumps. Uncover the pot and stir in this slurry, along with the cooked, shredded chicken. This is when things get creamy and dreamy! Let the soup simmer uncovered for about 10 more minutes, stirring now and then, until it thickens slightly and becomes luscious.
Step 5: Add Lemon and Finish
Finally, drizzle in the lemon juice and stir to combine. Don’t skip this step—lemon juice brightens the soup and ties all the flavors together. Taste and adjust the seasoning if necessary, then get ready to ladle up comfort in a bowl. Sprinkle with chopped fresh parsley just before serving for an extra burst of freshness.
How to Serve Creamy Chicken Wild Rice Soup
Garnishes
This soup looks and tastes best with a finishing touch! A sprinkle of chopped fresh parsley adds fresh, herby aroma and a splash of green. For a little crunch, toss on some toasted pumpkin seeds or crumbled bacon. And if you’re feeling fancy, a swirl of extra cream looks absolutely gorgeous just before serving.
Side Dishes
Creamy Chicken Wild Rice Soup is truly satisfying on its own, but if you want to build it into a full meal, pair it with a crisp green salad, warm crusty bread, or simple garlic toast. Soft dinner rolls, cheddar biscuits, or even a slice of hearty whole wheat bread are equally welcome companions for dunking and savoring every last drop.
Creative Ways to Present
For a special touch, serve your soup in hollowed-out bread bowls or alongside mini grilled cheese sandwiches for a fun and cozy twist. Hosting a gathering? Serve the soup in small ramekins or mugs as an appetizer. Garnish each bowl with fresh herbs, microgreens, or just a wedge of lemon on the side to let guests customize their flavor experience.
Make Ahead and Storage
Storing Leftovers
This soup is a champion for leftovers! Simply allow the Creamy Chicken Wild Rice Soup to cool before transferring it into airtight containers. Store in the refrigerator for up to 3–4 days. Keep in mind, the soup will thicken a bit as it sits, so feel free to add an extra splash of broth or water when you reheat it to bring back its original creamy consistency.
Freezing
You absolutely can freeze this soup, although keep in mind that the texture of the cream may change slightly after thawing. For best results, allow the Creamy Chicken Wild Rice Soup to cool completely, then ladle into freezer-safe containers, leaving a bit of space for expansion. Thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, pour the desired amount of soup into a pot and warm gently over medium heat, stirring often until hot. If the soup has thickened a lot in the fridge or freezer, simply add a little more chicken broth or water, stirring until creamy and heated through. Give it a taste—sometimes it needs a pinch more salt or a squeeze of lemon to make those flavors pop again!
FAQs
Can I make Creamy Chicken Wild Rice Soup gluten-free?
Absolutely! Just skip the flour or swap it for your favorite gluten-free thickener such as cornstarch or a gluten-free flour blend. The soup is already loaded with flavor and won’t miss a thing!
Is there a dairy-free option for the cream?
Yes, you can substitute full-fat coconut milk or a plain, unsweetened cashew cream for the heavy cream or half-and-half. The result will still be gorgeously creamy and satisfying, with just a subtle hint of coconut or nuttiness.
What kind of chicken works best?
Rotisserie chicken makes this recipe quick and easy, but any leftover cooked chicken or even turkey will do. Poached or baked chicken breast, shredded or chopped, blends right in and soaks up the comforting flavors.
Can I use pre-cooked wild rice?
If you have cooked wild rice on hand, stir it in during the last 10–15 minutes, along with the chicken and cream. You may want to reduce the broth slightly, since the rice won’t absorb as much liquid this way.
How can I boost the flavor even more?
For extra depth, try adding a splash of dry white wine along with the vegetables, or toss in a parmesan rind while the soup simmers. Don’t forget to taste and adjust seasonings before serving—the magic’s in the balance!
Final Thoughts
I hope you’ll give this Creamy Chicken Wild Rice Soup a try soon—it’s been on repeat in my kitchen for good reason! It never fails to fill the house with wonderful aromas and brings comfort in every spoonful. Let yourself linger over a warm bowl and savor the goodness—it’s a classic you’ll want to return to, again and again.
Print
Creamy Chicken Wild Rice Soup Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Creamy Chicken Wild Rice Soup is a comforting and hearty soup that is perfect for cooler days. Loaded with tender chicken, vegetables, and wild rice in a creamy broth, it’s a satisfying meal in a bowl.
Ingredients
For the Soup:
- 1 tablespoon butter or olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup uncooked wild rice blend
- 6 cups chicken broth
For Finishing:
- 2 cups cooked and shredded chicken (rotisserie or leftover)
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
- 1 tablespoon lemon juice
- Chopped fresh parsley for garnish
Instructions
- Prepare the Soup Base: Heat butter or olive oil in a large soup pot over medium heat. Add onion, garlic, carrots, and celery; sauté until vegetables soften, about 5–6 minutes. Stir in thyme, rosemary, salt, and pepper.
- Cook the Soup: Add wild rice and chicken broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 40–45 minutes, or until rice is tender.
- Thicken the Soup: In a small bowl, whisk flour into cream until smooth, then stir into the soup with shredded chicken. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
- Final Touches: Stir in lemon juice, adjust seasoning, and serve hot, garnished with fresh parsley.
Notes
- To make it gluten-free, skip the flour or use a gluten-free thickener.
- This soup stores well in the fridge for 3–4 days and thickens as it sits. Add extra broth or water when reheating, if desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 370
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
