This creamy chicken and wild rice soup is the kind of delicious soup youโll crave on a chilly day. Itโs made with simple, wholesome ingredientsโtender chicken, a wild rice blend, carrots, celery, and a silky creamy base thatโs comforting without feeling heavy. With just a bit of prep and simmer time, youโll have a cozy family favorite thatโs perfect for busy weeknights or slow weekends during the winter months.
Why Youโll Love This Recipe
- A hearty soup filled with protein, veggies, and nutty wild rice for the whole family to enjoy.
- Made with simple ingredients you can find at any grocery store.
- The creamy broth and tender chicken make every bite cozy and satisfying. Looking for other creamy soup recipes? Try our creamy southwest chicken corn chowder recipe or our creamy chicken and gnocchi soup.
- Easy to adaptโuse rotisserie chicken, leftover chicken, or even cooked wild rice to save time.
- Perfect for soup season and even better the next day after the flavors meld.
Ingredient Notes
- Olive oil or butter - take your pick here! The butter will provide a richer flavor.
- White onion - can also use yellow onion.
- All purpose flour - swap with the same amount for 1:1 gluten-free flour blend for a gluten-free option.
- Chicken broth - chicken broth or chicken stock work best in this recipe.
- Chicken breast - it's easy to cook the raw chicken right in the pot, but for even more ease you can add rotisserie chicken or cooked chicken in at the end until warmed through.
- Wild rice - a wild rice blend will work well here too. For ease you can cook the rice before and toss it in or use freezer rice. You could also swap for brown rice if that's what you have on hand. Try our chicken and wild rice kale salad and our Sweetgreen Harvest Bowl copycat recipe which also use wild rice.
- Whole milk - we recommend using whole milk to achieve a creamier and richer texture.
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- If youโre short on time, swap in cooked chicken or rotisserie chicken instead of raw chickenโjust reduce the cooking time slightly. Try our rotisserie chicken wrap with green goddess dressing for another quick and easy recipe using rotisserie chicken.
- Use a wild rice blend or long grain rice for a subtle nutty flavor and chewy texture.
- To make this a wild rice soup gluten friendly option, replace the bit of flour in the flour mixture with a 1:1 gluten-free flour blend.
- For extra richness, stir in up to a half cup of heavy cream during the final simmering step.
- The splash of lemon juice (or even a touch of lemon zest) added at the end brighten the creamy soup.
- Add other vegetables of choice such as mushrooms, leeks, or peas.
- Garnish with fresh herbs like parsley or thyme and serve with crusty bread for dipping.
How to Make Creamy Chicken and Wild Rice Soup
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Sautรฉ for 5โ7 minutes, until the vegetables are soft and fragrant. Stir in the garlic and cook for another 30 seconds.
Step 2: Add the salt, thyme, rosemary, and black pepper. Stir well to coat the vegetables in the herbs and spices.
Step 3: Sprinkle the flour over the vegetables and stir until everything is evenly coated. Let it cook for 1โ2 minutes.
Step 4: Slowly pour in the chicken broth, stirring to avoid lumps and making sure no flour settles on the bottom of the pot.
Step 5: Stir in the wild rice and nestle the chicken breasts into the broth. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25โ35 minutes, or until the chicken is cooked through and the rice is tender.
Step 6: Check the chicken around the 25-minute mark. If it reaches 165ยฐF before the rice is tender, carefully remove it from the pot and set it aside to shred while the rice finishes cooking. If the chicken and rice finish at the same time, remove the chicken once the rice is tender and shred it at that point.
Return the shredded chicken to the pot and stir to combine.
Step 7: Add the milk (and optional cream). Simmer uncovered for another 5โ10 minutes to warm through and thicken slightly.
Step 8: Squeeze in the lemon juice and give the soup a final taste. Adjust seasoning as needed with more salt and pepper.
Creamy Chicken and Wild Rice Soup FAQs
Store leftover chicken soup in an airtight container in the refrigerator for up to 4 days. Reheat on medium-low heat on the stove until warmed through, adding a splash of chicken stock or milk if it thickens too much. You can also reheat individual portions in the microwave, stirring halfway through for best results.
This creamy chicken wild rice soup freezes well and is a wonderful recipe to make ahead. Allow the soup pot to cool completely, then transfer the cooled soup into freezer bags or freezer-safe containers, leaving room for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat slowly over medium-low heat, adding extra broth or milk as needed to bring back that creamy texture.
To make this a wild rice soup gluten friendly option, replace the bit of flour in the flour mixture with a 1:1 gluten-free flour blend. For a dairy-free version, use unsweetened almond or cashew milk. It is not vegan or vegetarian.
Other Favorite Soup Recipes
If you make this creamy chicken and wild rice soup recipe, please let us know how it turns out in the comments below and/or rate the recipe! Donโt forget to tag us on Instagram to show us your finished productโit makes our day every time we see you trying the recipes we love!
Creamy Chicken and Wild Rice Soup
Ingredients
- 3 tablespoons olive oil or butter
- 1 medium white onion, diced
- 2 large carrots, diced
- 3 ribs of celery, diced
- 1 tablespoon minced garlic
- 1 ยฝ teaspoons kosher salt (plus more to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ยฝ teaspoon black pepper
- โ cup flour (use 1:1 gluten-free flour if needed)
- 4 cups chicken broth
- ยพ cup wild rice or wild rice blend (uncooked)
- 1 ยฝ pounds boneless skinless chicken breast
- 2 cups whole milk (unsweetened almond or cashew milk for dairy-free)
- ยผ-1/2 cup Optional: heavy cream (if youโd like additional creaminess)
- ยฝ lemon, juiced
Instructions
- In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Sautรฉ for 5โ7 minutes, until the vegetables are soft and fragrant. Stir in the garlic and cook for another 30 seconds.
- Add the salt, thyme, rosemary, and black pepper. Stir well to coat the vegetables in the herbs and spices.
- Sprinkle the flour over the vegetables and stir until everything is evenly coated. Let it cook for 1โ2 minutes.
- Slowly pour in the chicken broth, stirring to avoid lumps and making sure no flour settles on the bottom of the pot. Stir in the wild rice and nestle the chicken breasts into the broth. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25โ35 minutes, or until the chicken is cooked through and the rice is tender.
- Check the chicken around the 25-minute mark. If it reaches 165ยฐF before the rice is tender, carefully remove it from the pot and set it aside to shred while the rice finishes cooking. If the chicken and rice finish at the same time, remove the chicken once the rice is tender and shred it at that point.
- Return the shredded chicken to the pot and stir to combine before adding the milk (and optional cream). Simmer uncovered for another 5โ10 minutes to warm through and thicken slightly.
- Squeeze in the lemon juice and give the soup a final taste. Adjust seasoning as needed with more salt and pepper.
Notes
- Save time/prep ahead:
- Dice the vegetables ahead of time and store them in an airtight container in the fridge for up to 2 days.
- Make the full wild rice soup recipe up to a day in advanceโit tastes even better the next day as the flavors deepen.
- If you have cooked chicken or rotisserie chicken on hand, itโs a great way to cut down prep and cooking time.
- Use pre-cooked rice or frozen cooked rice to reduce overall cooking time.ย
- Freeze extra portions for easy reheating during the winter months when you need a comforting meal fast. See full freezer instructions in the FAQ section of the post.
- To make this a wild rice soup gluten friendly option, replace the bit of flour in the flour mixture with a 1:1 gluten-free flour blend. For a dairy-free version, use unsweetened almond or cashew milk. It is not vegan or vegetarian.
- The recipe can be found on My Fitness Pal by searching "BWB Creamy Chicken and Wild Rice Soup." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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