Introduction

Chicken and Wild Rice Soup with Cream is the ultimate cozy comfort dish, perfect for chilly evenings or when you need a hearty yet soothing meal. Originating from American Midwest kitchens, this creamy soup combines tender chunks of chicken, earthy wild rice, aromatic vegetables, and a luxurious creamy broth.

The wild rice adds a delightful nutty chew, contrasting beautifully with the velvety texture of the cream base. Whether served as a main course with crusty bread or as a starter for a family dinner, this soup never fails to bring warmth to the table.

Why I Love This Recipe

I adore this soup because it’s deeply satisfying and nourishing without being overly heavy. The wild rice provides a rustic texture and unique flavor that makes it stand out from typical chicken soups.

The gentle notes of garlic, herbs, and cream meld together perfectly, creating a dish that tastes like it’s been simmering for hours — even if it hasn’t. Plus, it’s a one-pot recipe, making it both flavor-packed and practical for busy weeknights.

Why It’s a Must-Try Dish

• Perfect Comfort Food — Creamy, filling, and soul-warming.
• Make-Ahead Friendly — Gets even better the next day as flavors deepen.
• Balanced — Lean protein, healthy grains, and veggies in one bowl.
• Crowd-Pleaser — Ideal for potlucks, family gatherings, or meal prep.
• Versatile — Easily adaptable for gluten-free or dairy-free diets.

Preparation & Cooking Details

• Preparation Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Calories: ~370 kcal per serving (may vary depending on cream and chicken cut)

Course & Cuisine

• Course: Main Course / Soup
• Cuisine: American Comfort Food

Ingredients

For the Soup:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon dried parsley
• 1 bay leaf
• 1 cup uncooked wild rice, rinsed
• 6 cups chicken broth (low sodium preferred)
• 2 cups cooked chicken, shredded or cubed (breast or thighs)
• 1 cup heavy cream (or half-and-half for lighter)
• Salt and freshly ground black pepper, to taste

Optional Garnish:

• Chopped fresh parsley
• Cracked black pepper
• A drizzle of extra cream

Cooking Directions (Step-by-Step)

Step 1: Sauté Aromatics

1. In a large heavy-bottomed pot or Dutch oven, heat butter and olive oil over medium heat.
2. Add onion, carrots, and celery. Cook for 5–7 minutes until softened and fragrant.
3. Stir in minced garlic, thyme, parsley, and bay leaf; cook for another minute.

Step 2: Cook the Wild Rice

1. Add rinsed wild rice to the pot and stir to coat with the aromatics.
2. Pour in chicken broth and bring to a boil.
3. Reduce heat to low, cover, and simmer for 35–40 minutes or until the rice is tender but still slightly chewy. Stir occasionally.

Step 3: Add Chicken & Cream

1. Stir in the cooked chicken.
2. Pour in the heavy cream and stir gently.
3. Let the soup simmer uncovered for another 5–10 minutes to thicken slightly and allow flavors to meld.
4. Season with salt and black pepper to taste. Remove the bay leaf before serving.

How to Serve

Serve the soup hot in deep bowls, garnished with chopped parsley and a sprinkle of black pepper. Pair it with warm crusty bread, buttered baguette slices, or a simple green salad. It’s also excellent in bread bowls for a rustic presentation.

Recipe Tips

• Don’t overcook the rice — Wild rice has a firm bite; check for doneness toward the end of cooking.
• For extra creaminess, whisk 1 tablespoon flour into the butter before adding broth to make a light roux.
• Use rotisserie chicken for a shortcut without compromising flavor.
• Season in stages — Taste at the end, as the broth reduces and intensifies the seasoning.

Variations

• Vegetarian Version: Replace chicken with mushrooms and use vegetable broth.
• Dairy-Free: Use coconut cream or cashew cream instead of heavy cream.
• Spicy Kick: Add ½ teaspoon red chili flakes or diced jalapeños.
• Mushroom Lovers: Add sautéed mushrooms in Step 1 for earthy depth.
• Seafood Twist: Substitute chicken with cooked shrimp or crab for a coastal flavor.

Freezing & Storage

• Storage: Store cooled soup in airtight containers in the refrigerator for up to 4 days. The rice will continue to absorb liquid, so you may need to thin it with a bit of broth or cream when reheating.
• Freezing: Freeze soup without the cream for up to 3 months. Thaw overnight in the refrigerator, reheat gently, then stir in cream just before serving to maintain the best texture.

Special Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or ladle
• Measuring cups and spoons
• Sharp knife and cutting board

FAQ

Q1: Can I use pre-cooked wild rice?
Yes! Add 3 cups of pre-cooked wild rice during the last 10 minutes of simmering with the chicken and cream.

Q2: Can I make this soup gluten-free?
Absolutely — the recipe is naturally gluten-free if you skip any flour-based roux or use gluten-free flour.

Q3: Can I substitute brown rice or white rice?
Yes, but wild rice offers the best texture. Brown rice is a better substitute than white rice for this recipe.

Q4: How do I thicken the soup more?
Simmer uncovered for a few more minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).

Q5: Can I make this in a slow cooker?
Yes. Add everything except cream to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Stir in cream at the end.

Conclusion

Chicken and Wild Rice Soup with Cream is the definition of comfort in a bowl. With its harmonious blend of tender chicken, nutty rice, savory herbs, and velvety cream, this dish transforms simple ingredients into a luxurious meal. It’s a versatile recipe that’s equally perfect for family dinners, cozy nights in, or make-ahead lunches. Once you try this, it may just become a regular feature in your kitchen rotation.