There’s something irresistibly cozy about a bowl of warm soup, especially when it’s a Creamy Chicken and Wild Rice Soup Recipe like this one. It’s hearty, comforting, and loaded with flavors that remind me of family dinners on chilly nights. What makes this soup so special is that perfect blend of tender chicken, nutty wild rice, and a luscious creamy base that feels like a warm hug in a bowl.

Whether you’re coming in from a brisk walk or just in the mood for something satisfying and homemade, this soup delivers every time. Plus, it’s flexible enough to tweak just how you like it, making it a go-to for weeknight dinners or casual entertaining. Trust me, once you try my Creamy Chicken and Wild Rice Soup Recipe, it’ll be one of those dishes you keep coming back to.

Ingredients You’ll Need

Each ingredient here comes together to create that perfect balance of flavors and textures you want in a creamy chicken soup. Picking fresh veggies and good-quality broth really helps elevate the taste, and wild rice adds that wonderful chewiness that just can’t be beat.

Wild rice blend: The star grain here, bringing a beautiful nutty flavor and chewy texture that pairs perfectly with creamy soup.
Yellow onion: Adds a subtle sweetness that forms the soup’s flavor base; don’t skip sautéing it until it’s soft and translucent for the best taste.
Carrots: Bring natural sweetness and color; diced small so they cook just right.
Celery: Provides that classic aromatic crunch in the mix, giving the soup a well-rounded flavor.
Butter: Divided use here—melting it in stages adds richness and helps sauté those veggies perfectly.
Garlic: Just a clove imparts a punch of flavor without overpowering the dish.
Low-sodium chicken broth: Keeps the soup flavorful without getting too salty; homemade or store-bought both work.
Dried herbs (thyme, marjoram, sage, rosemary): These bring herby warmth—fresh works great too if you have it on hand.
Salt and ground black pepper: Simple seasonings, but essential for balancing all the flavors.
Boneless skinless chicken breasts: Tender, lean protein that cooks right in the soup and shreds easily.
All-purpose flour: Used to thicken the soup, giving it that creamy consistency everyone loves.
Milk: Adds creaminess without being too heavy—feel free to use whole or 2%.
Heavy cream: The final touch for silky richness that feels luxurious.
Lemon zest: A little surprise zing that brightens all those deep flavors beautifully.

Variations

I love making this Creamy Chicken and Wild Rice Soup Recipe my own depending on what I have on hand or who I’m cooking for. Feel free to take this as your base and experiment! It’s always fun to tailor recipes to your taste or dietary needs.

Vegetarian Version: Swap chicken broth for vegetable broth and use mushrooms or tofu instead of chicken — it’s surprisingly hearty.
Gluten-Free Option: Use a gluten-free flour blend or cornstarch as the thickener to keep it creamy without gluten.
Extra Veggies: I sometimes add sliced mushrooms or spinach toward the end for extra nutrition and texture.
Spicy Twist: A pinch of red pepper flakes adds a nice kick if you like things a little more lively.

How to Make Creamy Chicken and Wild Rice Soup Recipe

Step 1: Cook the Wild Rice Blend

Start by rinsing the wild rice blend under cold water to clean it up a bit. Then, simmer it in water or broth according to package instructions, usually about 45-50 minutes, until the grains are tender but still chewy. I like to prepare the rice first because it takes the longest—this way, it’s ready when we need it later. Drain any excess liquid and set aside.

Step 2: Sauté the Aromatics

In a large pot, melt 5 tablespoons of butter over medium heat. Add the chopped onion, diced carrots, and celery, stirring to coat them evenly. Cook until the veggies are soft and the onion is translucent—usually about 6-8 minutes. Add the minced garlic right at the end and cook it for one more minute, watching carefully so it doesn’t brown or burn. This step builds your soup’s depth of flavor, so don’t rush it!

Step 3: Add Broth, Herbs, and Chicken

Pour in the chicken broth and toss in the dried herbs—thyme, marjoram, sage, and rosemary. Season with salt and pepper to your liking. Now, nestle the chicken breasts into the pot, making sure they’re mostly submerged. Bring everything to a gentle simmer and cook until the chicken is completely cooked through, about 20 minutes. Pro tip: Removing the chicken breasts once done and shredding them before adding back helps keep the chicken distributed evenly and avoids overcooking.

Step 4: Create the Creamy Base

While the chicken cooks, melt the remaining 2 tablespoons of butter in a separate pan over medium heat. Whisk in the flour to form a roux, cooking for about 2 minutes without browning it. Slowly whisk in the milk and heavy cream, stirring constantly to avoid lumps. Once the mixture thickens to a velvety smooth sauce, add a teaspoon of lemon zest for that beautiful brightness that wakes up the creamy richness.

Step 5: Combine and Finish

Shred your cooked chicken and return it to the pot along with the cooked wild rice. Pour in the creamy sauce and stir gently to combine everything. Let the soup simmer just a few more minutes to meld those flavors together—don’t boil once the cream’s in to keep it silky smooth. Taste and adjust seasoning if needed. And voilà, your Creamy Chicken and Wild Rice Soup Recipe is ready to enjoy!

How to Serve Creamy Chicken and Wild Rice Soup Recipe

Creamy Chicken and Wild Rice Soup Recipe - Recipe Image

Garnishes

I’m all about simple garnishes that boost flavor and add color. A sprinkle of freshly chopped parsley or chives brings a lovely herbaceous pop, while a dash of cracked black pepper on top gives a subtle bite. Sometimes, I add a few crispy bacon bits for texture or a tiny drizzle of good-quality olive oil for richness—it’s those little touches that make the soup feel extra special.

Side Dishes

I often serve this soup with crusty artisan bread or homemade garlic bread for dipping. A simple green salad with a light vinaigrette balances the richness of the soup nicely, and if you’re feeling indulgent, a side of roasted vegetables pairs beautifully. These sides keep the meal easy but super satisfying.

Creative Ways to Present

For special occasions, I like to serve this soup in hollowed-out sourdough bread bowls—makes it feel rustic and fun! You can also ladle it into pretty mugs for a casual, cozy vibe during a lunch gathering. Adding a few sprigs of fresh herbs on top right before serving always makes it look stunning without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the refrigerator for up to 3 days. When reheating, I give it a gentle stir and add a splash of milk or broth to refresh the creamy texture, since it can thicken in the fridge. This soup holds together well, making it a perfect make-ahead meal.

Freezing

Freezing this soup works great if you want to save extra portions. I cool it completely, then package it in freezer-safe containers or heavy-duty bags, leaving some space for expansion. When you’re ready, thaw overnight in the fridge and reheat gently on the stove. Just know that the texture of cream may separate slightly after freezing, so stirring in a little fresh cream or milk after reheating helps bring back that silky smoothness.

Reheating

When reheating, I prefer doing it on the stovetop over low to medium heat to prevent scorching. Stir frequently and add a splash of broth or milk if the soup is too thick. Avoid boiling to keep the cream from breaking. This way, the texture stays just as delicious as the day you made it.

FAQs

Can I use brown rice instead of wild rice in this soup?

Absolutely! Brown rice works well if you can’t find wild rice blend. Just keep in mind that cooking times may vary slightly, so make sure the rice is tender before combining everything. Brown rice tends to be a bit softer and less chewy compared to wild rice, but it will still taste great in the creamy chicken soup.
How can I make this Creamy Chicken and Wild Rice Soup Recipe dairy-free?

You can swap the butter for olive oil or a plant-based margarine, and replace milk and cream with unsweetened coconut milk or a creamy dairy-free alternative like cashew milk. Keep in mind that the texture might be a little different, but the soup will still be tasty, comforting, and creamy in its own way.
Can I use leftover cooked chicken instead of raw chicken breasts?

Yes! Using leftover cooked chicken can save time. Just add it toward the end of cooking to warm through without overcooking. Adjust the cooking time accordingly since you’re not starting with raw chicken, and it’s a perfect shortcut for busy days.
What’s the best way to thicken the soup if it’s too thin?

If your soup ends up thinner than you like, whisk together a tablespoon of flour or cornstarch with cold water to make a slurry, then stir it into the simmering soup. Cook for a few minutes until it thickens. Alternatively, simmer the soup uncovered to reduce liquid for more concentrated creaminess.
How do I prevent the cream from curdling when reheating?

To keep the cream smooth, reheat the soup gently over low heat without boiling. Stir frequently and add a bit of milk or broth if needed to loosen the texture. Avoid sudden high heat to maintain that velvety creaminess.

Final Thoughts

This Creamy Chicken and Wild Rice Soup Recipe has been a staple in my kitchen for years—comforting, satisfying, and surprisingly easy to pull together. I hope as you make it, you find the same joy I have in serving it up to family and friends. It’s one of those recipes that feels like a warm conversation over a hot bowl, so don’t hesitate to tweak it to your style and make it part of your own cooking story.

Creamy Chicken and Wild Rice Soup Recipe

★★★★★ 4.7 from 81 reviews

Author: Touba
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Print Recipe

Description

This Creamy Chicken and Wild Rice Soup is a comforting and hearty dish featuring tender chicken, a wild rice blend, and a medley of fresh vegetables in a rich, creamy broth seasoned with aromatic herbs and a hint of lemon zest. Perfect for chilly days, this soup combines wholesome ingredients with classic flavors for a satisfying meal.

Ingredients

Scale

Rice and Vegetables

3/4 cup uncooked wild rice blend
1 cup chopped yellow onion (1 small onion)
1 cup diced carrots (2 medium)
1 cup diced celery (3 ribs)

Butter and Aromatics

7 Tbsp butter, diced, divided
1 large garlic clove, minced (1 1/2 tsp)

Broth and Herbs

4 1/2 cups low-sodium chicken broth
1/4 tsp each dried thyme, marjoram, sage, and rosemary (or 1 tsp fresh, minced of any)
Salt and ground black pepper, to taste

Chicken and Thickening

1 lb boneless skinless chicken breast halves
1/2 cup all-purpose flour

Dairy and Flavor

1 1/2 cups milk
1/2 cup heavy cream
1 tsp lemon zest

Instructions

Prepare the wild rice: Rinse the wild rice blend under cold water. In a medium saucepan, combine the wild rice with 1 1/2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes until tender but with a slight chew. Drain any excess water and set aside.
Sauté the vegetables: In a large pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the chopped yellow onion, diced carrots, and diced celery, and sauté for about 5-7 minutes until the vegetables are softened but not browned. Add the minced garlic and cook for an additional 1 minute until fragrant.
Cook the chicken: Season the chicken breasts with salt and pepper. In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the chicken breasts and cook for about 5-6 minutes per side until cooked through and no longer pink inside. Remove from heat, let cool slightly, and dice into bite-sized pieces.
Make the soup base: Sprinkle the flour over the sautéed vegetables in the large pot and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the chicken broth, ensuring no lumps. Add the dried herbs (thyme, marjoram, sage, rosemary), and season with salt and black pepper to taste.
Simmer the soup: Bring the soup to a gentle boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
Combine ingredients: Stir in the cooked wild rice and diced chicken pieces. Continue to heat through gently, about 5 minutes.
Add dairy and finish: Lower the heat to medium-low. Whisk together the milk and heavy cream, then slowly add to the soup, stirring well to combine and create a creamy texture. Heat the soup until just warmed through, avoiding boiling after adding cream.
Final seasoning and serving: Stir in the lemon zest for a bright finish. Taste and adjust seasonings with salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.

Notes

For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
Cooking times for wild rice can vary; check for tenderness and adjust accordingly.
Use fresh herbs if possible for a more vibrant flavor; reduce dried herbs to 1/4 teaspoon each.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months; reheat gently to avoid curdling the cream.
To reduce fat, substitute some butter with olive oil and use low-fat milk instead of heavy cream.

Keywords: Creamy chicken soup, wild rice soup, chicken and rice soup, hearty chicken soup, comfort food soup, creamy wild rice soup