Creamy Chicken and Wild Rice Soup
This Chicken and Wild Rice Soup is made with shredded chicken, wild rice, carrots, and green simmered in a creamy broth until the rice turns tender and slightly chewy.
I make a big pot of this on cold days when I want something filling that still feels a little different from a typical chicken noodle soup.
This easy chicken and wild rice soup is filling enough for dinner but still simple enough for a busy weeknight. It’s also a great way to use leftover or rotisserie chicken, making prep even faster.
Serve it with crusty bread, dinner rolls, or a simple side salad for a warm, satisfying meal the whole family can enjoy.
If you like creamy chicken soups like this one, these are worth trying too:
- 20 High Protein Crockpot Soup Recipes for Fall
- Chicken Lasagna Soup with Tomato Sauce and Ground Chicken
- American Hot Corn Chowder with Bacon
- One Pot Beef and Chickpea Stew Packed with Protein and Fiber
Ingredients You’ll Need
Wild rice takes longer to cook than white rice, usually 45 to 50 minutes, so it goes into the pot early and simmers alongside everything else. Rotisserie chicken makes this one a little faster, though raw chicken poached directly in the broth also works well.
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Ingredients
3 tbsp butter
1 medium onion, diced
3 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
3 tbsp all-purpose flour
6 cups chicken broth
3/4 cup wild rice, rinsed
1 tsp dried thyme
3 cups cooked chicken, shredded
1/2 cup heavy cream
Salt and pepper, to taste
Chopped fresh parsley, for serving
Directions
- Melt the butter in a large pot over medium heat.
Add the onion, carrots, and celery, cooking for 7 to 8 minutes, until softened.
Stir in the garlic and cook for 30 seconds, just until fragrant. - Sprinkle the flour over the vegetables and stir constantly for about a minute to cook off the raw flour taste.
Slowly whisk in the chicken broth, continuing to whisk until smooth.
Add the wild rice and thyme. - Bring the pot to a boil, then reduce the heat to low and simmer, partially covered, for 45 to 50 minutes, until the wild rice is tender and some grains have started to split open.
This one takes a bit of patience, just so you know, since wild rice takes noticeably longer to cook than white rice.
Stir occasionally to keep the rice from settling and sticking to the bottom. - Stir in the shredded chicken and heavy cream.
Simmer for another 5 minutes, until the chicken is heated through.
Taste and season with salt and pepper.
- If the soup looks too thick, thin it with a splash of extra broth.
Ladle into bowls.
Top with fresh parsley. - Serve hot and enjoy!
Important Recipe Notes
- Rinse the wild rice before cooking. This removes any dust or debris and is worth doing even though wild rice doesn’t need soaking.
- Give the wild rice the full simmer time. It takes considerably longer than white rice to become tender, and some grains should split open slightly when it’s done.
- Whisk the flour and broth together well. This prevents lumps from forming as the soup thickens, so take a moment to whisk thoroughly before moving on.
- This soup thickens as it sits, since the wild rice keeps absorbing liquid. Thin leftovers with a splash of broth when reheating.
- Store leftovers in an airtight container in the fridge for up to 4 days. This soup doesn’t freeze particularly well, since the cream and rice can both change texture after thawing.
- Rotisserie chicken is the fastest option here, but you can also poach raw chicken breast directly in the broth during the last 20 minutes of simmering, then shred and stir it back in.
How to Serve, Store & Customize This Recipe
Serving:
Serve hot with crusty bread on the side and a sprinkle of fresh parsley on top. This is filling enough on its own to make a complete dinner.
Storage:
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, thinning with extra broth as needed.
Customization:
Add sliced mushrooms along with the other vegetables for extra umami, or swap the heavy cream for half-and-half for a lighter version. A splash of dry sherry stirred in near the end adds a subtle depth of flavor.
Chicken and Wild Rice Soup
Course: Recipes6
servings20
minutes55
minutes340
kcalIngredients
3 tbsp butter
1 medium onion, diced
3 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
3 tbsp all-purpose flour
6 cups chicken broth
3/4 cup wild rice, rinsed
1 tsp dried thyme
3 cups cooked chicken, shredded
1/2 cup heavy cream
Salt and pepper, to taste
Chopped fresh parsley, for serving
Directions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 7–8 minutes, stirring occasionally, until softened.
- Stir in the garlic and cook for about 30 seconds, just until fragrant. Sprinkle the flour over the vegetables. Cook for 1 minute, stirring constantly, to remove the raw flour taste.
- Slowly pour in the chicken broth while whisking continuously to prevent lumps and create a smooth soup base.
- Stir in the wild rice and thyme. Bring the soup to a boil, then reduce the heat to low. Partially cover and simmer for 45–50 minutes, or until the wild rice is tender and some of the grains have split open. Stir occasionally so the rice doesn’t stick to the bottom of the pot.
- Stir in the shredded chicken and heavy cream. Simmer for another 5 minutes, or until the chicken is heated through and the soup is creamy.
- Taste and season with salt and black pepper as needed. If the soup becomes thicker than you prefer, stir in a little extra chicken broth until it reaches your desired consistency.
- Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Notes
- True wild rice takes much longer to cook than white or regular brown rice, so allow about 45–50 minutes for it to become tender.
- Wild rice continues absorbing liquid as the soup sits. Add extra chicken broth when reheating if needed.
- Substitute half-and-half for the heavy cream.
- Keep the soup at a gentle simmer to help prevent the cream from separating.
- Nutritional Information:
Estimated per serving, assuming approximately 6 servings:
Calories: 420 kcal
Protein: 24 g
Carbohydrates: 32 g
Fat: 22 g
Saturated Fat: 12 g
Fiber: 3 g
Sugar: 5 g
Sodium: 720 mg
Cholesterol: 90 mg
