Chicken and wild rice soup recipe unlocked a new level of comfort food for me. I wanted the nostalgic flavor of my grandmother’s chicken soup but craved a heartier meal. Swapping the noodles for a nutty blend of wild rice created an unforgettable result: a creamy, rich, and deeply satisfying soup. As the scent of butter and herbs filled my Asheville kitchen, I was transported back to weekends spent beside my grandmother, watching her stir the pot and tell stories. This simple twist instantly became a new classic.
Table of Contents
Chicken and Wild Rice Soup Creamy Comfort Made Simple
- Total Time: 1 hour
- Yield: 5 servings 1x
Description
This creamy chicken and wild rice soup combines tender chicken, nutty wild rice, and a silky broth for the perfect cozy meal. It’s hearty, flavorful, and easy enough for weeknights.
Ingredients
3/4 cup uncooked wild rice blend
1 lb boneless, skinless chicken breasts or thighs
4 1/2 cups low-sodium chicken broth
1 cup diced carrots
1 cup diced celery
1 small onion, chopped
7 Tbsp butter, divided
1 large garlic clove, minced
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 tsp lemon zest
1/4 tsp each dried thyme, marjoram, sage, rosemary
Salt and pepper to taste
Instructions
1. Cook the wild rice according to package directions until tender but slightly chewy.
2. In a large pot, melt 1 tablespoon butter over medium heat. Add onion, carrots, and celery; sauté 4 minutes. Stir in garlic and cook briefly.
3. Add chicken broth and herbs, then bring to a simmer. Add the chicken, cover, and cook until tender, about 15 minutes.
4. In a separate saucepan, melt remaining butter. Whisk in flour to form a roux, then slowly pour in milk while whisking until thickened. Stir in the cream.
5. Add the cream mixture to the soup pot along with shredded chicken, cooked rice, and lemon zest. Stir, season, and serve warm.
Notes
For best texture, cook wild rice separately and add it at the end. To freeze, omit the dairy and add cream after reheating. Gluten-free option: substitute flour with 2 Tbsp cornstarch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg
The Story Behind My Favorite Chicken and Wild Rice Soup
This chicken and wild rice soup captures everything I love about home cooking. It’s simple, cozy, and deeply satisfying without being complicated. The earthy rice adds texture, while the creamy broth brings it all together. Each spoonful feels familiar but new, like rediscovering an old favorite with a touch of something special.
When I make this soup, my family always gathers in the kitchen long before dinner. They can’t resist the smell of garlic, onion, and thyme floating through the house. It’s one of those recipes that feels like more than a meal it’s a quiet moment of warmth shared around the table.
If you enjoy cozy homemade dishes, try my Chicken Tortilla Soup for a zesty twist or my Chicken Pot Pie Soup when you’re craving that classic creamy texture. For pasta lovers, my Easy Lasagna Soup and Creamy White Lasagna Soup bring similar comfort in every bite.
Cooking Is About Care, Not Speed
This meal isn’t one to rush. Let the ingredients come together slowly and naturally. Stir with intention, taste often, and trust the process. Before long, your kitchen will be filled with the soothing aroma of chicken and wild rice soup creamy, cozy, and made simple, just like food should be.
What You’ll Need to Make Chicken and Wild Rice Soup
Gather Your Ingredients
Creating this creamy chicken and wild rice soup is easier than it looks. You’ll only need a few everyday ingredients to build a rich, hearty flavor base. The wild rice gives the soup its signature texture, while the creamy broth brings everything together beautifully.
| Ingredient | Amount |
|---|---|
| Wild Rice Blend | 3/4 cup uncooked |
| Chicken Breasts (or Thighs) | 1 lb, boneless and skinless |
| Low-Sodium Chicken Broth | 4 1/2 cups |
| Carrots, Diced | 1 cup |
| Celery, Diced | 1 cup |
| Onion, Chopped | 1 small (1 cup) |
| Butter | 7 Tbsp, divided |
| Garlic, Minced | 1 large clove |
| Flour | 1/2 cup |
| Milk | 1 1/2 cups |
| Heavy Cream | 1/2 cup |
| Lemon Zest | 1 tsp |
Step-by-Step Directions for Perfect Creamy Soup
- Cook the Wild Rice
Start by cooking your wild rice blend according to the package directions. It should be tender but slightly chewy when done. - Build the Flavor Base
In a large pot, melt 1 tablespoon of butter over medium heat. Add onion, carrots, and celery. Sauté for about four minutes until softened. Stir in garlic and cook briefly until fragrant. - Add Broth and Chicken
Pour in the chicken broth and season with thyme, marjoram, and rosemary. Bring to a light boil, then lower the heat and add the chicken. Simmer gently until the chicken is tender and easy to shred. - Create the Creamy Base
In a separate saucepan, melt the remaining butter, then whisk in flour to form a roux. Slowly pour in the milk while whisking until smooth and thickened. Stir in the cream. - Combine Everything
Add your thickened mixture to the soup pot along with shredded chicken, cooked rice, and lemon zest. Stir to combine and let it rest for a few minutes before serving.
For another hearty option, you’ll love my Corn Chowder Recipe or Potato Soup both are rich, creamy, and perfect for cozy nights in.
Tips, Variations, and Serving Ideas for Chicken and Wild Rice Soup
Make It Work for Any Kitchen
The beauty of chicken and wild rice soup is its flexibility. Whether you’re cooking for one or feeding a crowd, this recipe adapts easily. If you’re short on time, you can use pre-cooked or rotisserie chicken instead of raw. It saves time but keeps the same rich, comforting flavor. You can even prep the wild rice the night before and store it in the fridge. When dinnertime comes, you’ll have most of the work done already.
For a slightly lighter version, swap heavy cream for half-and-half. It still gives you that creamy consistency but cuts the richness just a bit. Want to make it dairy-free? Replace butter with olive oil and use coconut milk instead of cream it adds a subtle sweetness that blends beautifully with the savory broth.
Add Your Own Flavor Twist
The base of this chicken and wild rice soup is perfect for experimenting. Try stirring in a handful of baby spinach or kale at the end for color and nutrients. Mushrooms also add a hearty touch that pairs perfectly with wild rice. If you like a little heat, a pinch of red pepper flakes or smoked paprika deepens the flavor without overpowering the creaminess.
To make it gluten-free, replace the flour with cornstarch or rice flour. Whisk it with cold milk before adding it to your butter base to avoid clumps. This simple change keeps the soup thick and velvety while staying friendly for all diets.
Perfect Pairings for Comfort
This chicken and wild rice soup shines on its own but pairs beautifully with a few sides. Serve it with a crusty baguette or a slice of homemade bread to soak up every bit of the creamy broth. A crisp green salad with lemon vinaigrette balances the richness nicely. And if you love complete comfort, try my Classic Creamy Crack Chicken Gnocchi or Easy Butternut Squash Soup for another round of cozy flavor.
No matter how you make it, chicken and wild rice soup will always deliver that perfect mix of creamy, hearty, and homey the kind of meal that feels like a warm hug on a cold evening.
Frequently Asked Questions About Chicken and Wild Rice Soup
Can I use pre-cooked chicken in chicken and wild rice soup?
Absolutely. Using pre-cooked chicken or leftover rotisserie chicken is one of the easiest ways to save time without sacrificing flavor. Just add the cooked chicken at the very end of simmering to warm it through. This keeps it tender instead of overcooked. I often use leftover chicken from my Healthy Crockpot Chicken recipe it blends perfectly with the creamy base of chicken and wild rice soup.
Why isn’t my chicken and wild rice soup creamy?
If your soup turns out thinner than you’d like, it usually means the roux wasn’t thickened enough. When making the butter-and-flour base, let it bubble for at least a minute before slowly adding milk. This helps the starches expand and gives your chicken and wild rice soup that silky, full texture. For even more body, you can stir in a small splash of cream at the end or blend a cup of soup and return it to the pot.
Can I freeze chicken and wild rice soup?
While you can freeze it, dairy-based soups sometimes separate when thawed. For best texture, make the soup up to the point before adding milk and cream. Freeze that base, and when you’re ready to serve, reheat it gently and whisk in the dairy then. It keeps the flavor fresh and the texture smooth. For more freezer-friendly ideas, check out my Sheet Pan Meals post easy prep and perfect for busy weeks.
Do I need to cook the wild rice separately?
Yes, it’s best to cook wild rice separately before adding it to your soup. Wild rice takes longer than regular rice, and cooking it on its own ensures it reaches that chewy, nutty perfection without soaking up too much broth. Once it’s tender, fold it into your chicken and wild rice soup just before serving for ideal texture.
Final Serving Notes and Storage Tips
When your pot of chicken and wild rice soup is ready, give it a few minutes to rest before serving. This allows the flavors to settle and the broth to thicken slightly, creating that creamy texture that makes every spoonful so satisfying. A light sprinkle of salt, a twist of pepper, and a touch of lemon zest at the end brighten the flavor beautifully. Serve it hot with crusty bread or a simple green salad for a cozy, balanced meal.
Leftovers are one of the best parts of this recipe. Store any remaining soup in an airtight container in the refrigerator for up to three days. The flavors deepen as it sits, making it even more delicious the next day. When reheating, warm it gently over medium heat and add a splash of broth or milk to bring back its creamy consistency.
If you prefer to freeze it, it’s best to do so before adding the cream. The broth and chicken base freeze well for up to two months. When you’re ready to enjoy it again, thaw it overnight in the fridge, reheat slowly, and stir in the dairy at the end for that smooth, velvety finish.
Conclusion
After one spoonful of this chicken and wild rice soup, you’ll understand why it’s become a staple in my kitchen. It’s creamy, comforting, and made with the kind of simple ingredients that never go out of style. Each batch feels a little different sometimes richer, sometimes lighter but always filled with that same homemade warmth.
Whether you’re cooking for family or just craving something cozy after a long day, this soup never disappoints. It’s proof that comfort food doesn’t need to be fancy to be special it just needs to be made with care. So grab your favorite pot, let the aroma fill your home, and enjoy a bowl of creamy, satisfying goodness that’s as real as it gets.
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