The Creamy Chicken and Wild Rice Soup is the definition of cozy comfort food in a bowl. With its tender chunks of chicken, earthy wild rice, aromatic vegetables, and rich, velvety broth, this soup is a soul-warming dish perfect for chilly evenings, busy weekdays, or anytime you crave something hearty yet soothing.

Originating as a classic in American and Midwestern cuisine, this soup takes inspiration from rustic home-cooked meals — humble ingredients transformed into something deeply flavorful. The nutty chew of wild rice perfectly complements the creamy base, while the herbs and aromatics lend it a savory complexity that feels both wholesome and indulgent.

Why I Love This Recipe

I love this recipe because it’s everything comfort food should be — warm, creamy, filling, and nourishing. It fills the kitchen with the comforting aroma of simmering broth and herbs, and every spoonful feels like a gentle hug.

It’s also a fantastic way to use up leftover chicken or turkey, and the wild rice gives it a satisfying texture and earthy flavor you just can’t get from white rice. The creamy base isn’t heavy; it’s smooth, flavorful, and well-balanced.

Why It’s a Must-Try Dish

• Ultimate comfort: Creamy, hearty, and deeply satisfying.
• Balanced nutrition: High-protein chicken, fiber-rich wild rice, and wholesome vegetables.
• Make-ahead friendly: Tastes even better the next day.
• Freezer-friendly: Perfect for batch cooking or meal prep.
• Restaurant-quality flavor: Rich and creamy yet simple to make at home.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6 servings
• Calories: Approximately 380 kcal per serving

Course and Cuisine

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

Ingredients

For the Soup Base:

• 2 tbsp olive oil or butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 cup uncooked wild rice blend (or pure wild rice)
• 6 cups low-sodium chicken broth
• 2 cups cooked chicken (shredded or diced; rotisserie works great)
• Salt and freshly ground black pepper, to taste

For the Creamy Mixture:

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups milk (whole or 2%)
• ½ cup heavy cream (optional, for extra creaminess)

Optional Add-Ins:

• 1 cup chopped spinach or kale (for extra nutrition)
• ½ cup mushrooms, sliced
• ¼ cup grated Parmesan cheese (for a richer finish)

Cooking Directions

Step-by-Step Preparation Method

Step 1: Sauté the Aromatics

1. In a large pot or Dutch oven, heat olive oil or butter over medium heat.
2. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.
3. Add minced garlic, thyme, rosemary, and bay leaf. Stir for another minute.

Step 2: Add the Rice and Broth

1. Stir in the uncooked wild rice, coating it with the vegetable mixture.
2. Pour in the chicken broth and bring to a boil.
3. Reduce heat to low, cover, and let simmer for 35–40 minutes until rice is tender and slightly chewy.

Step 3: Add the Chicken

1. Stir in the cooked shredded chicken.
2. Simmer for another 5–10 minutes to allow flavors to meld together.

Step 4: Make the Cream Base (Roux)

1. In a separate saucepan, melt butter over medium heat.
2. Whisk in flour to make a roux; cook for 1–2 minutes until lightly golden.
3. Slowly whisk in the milk, a little at a time, until smooth and creamy.
4. Stir in the heavy cream if using.
5. Cook for 3–4 minutes until the mixture thickens slightly.

Step 5: Combine and Simmer

1. Pour the cream mixture into the soup pot with chicken and rice.
2. Stir well to combine; simmer gently for 5–10 minutes to thicken further.
3. Season with salt and pepper to taste.

Step 6: Final Touch

• Remove the bay leaf before serving.
• Optional: Stir in spinach, mushrooms, or Parmesan cheese at the end for extra depth.

How to Serve

Serve this Creamy Chicken and Wild Rice Soup hot, garnished with:

• Fresh parsley or thyme
• A sprinkle of black pepper
• Grated Parmesan (optional)

Best served with:

• Warm crusty bread or baguette
• Garlic toast
• Side salad for a light meal

Recipe Tips

• Use rotisserie chicken: Saves time and adds extra flavor.
• Cook rice separately (optional): If you prefer a thinner soup or plan to store it, cook the rice separately and add just before serving.
• Thicker soup: Simmer uncovered for a few extra minutes or add an extra spoon of flour in the roux.
• Lighter version: Use only milk (skip cream) or substitute with half-and-half.
• Boost flavor: Add a dash of soy sauce or Worcestershire sauce for a deeper savory note.

Variations

1. Mushroom & Chicken Wild Rice Soup: Add 1 cup sautéed mushrooms for a woodsy flavor.
2. Turkey and Wild Rice Soup: Perfect for using leftover holiday turkey.
3. Vegetarian Version: Replace chicken with white beans or chickpeas; use vegetable broth.
4. Instant Pot Version: Cook rice, broth, chicken, and veggies on high pressure for 30 minutes; then add roux mixture and simmer.
5. Lemon-Herb Variation: Add 1 tbsp lemon juice and fresh dill for a bright, tangy twist.
6. Cheesy Version: Stir in ½ cup shredded cheddar or Swiss cheese at the end.

Freezing and Storage

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Freeze for up to 2 months (best if you don’t add cream before freezing).
• Reheating: Reheat gently on the stove over low heat, stirring frequently. Add a splash of milk or broth if the soup thickens too much.

Note: If freezing, add the creamy mixture after thawing for the best texture.

Special Equipment Needed

• Large soup pot or Dutch oven
• Medium saucepan (for roux)
• Whisk
• Ladle
• Sharp knife and cutting board

Frequently Asked Questions (FAQ)

Q1: Can I use white rice instead of wild rice?
Yes, but adjust the cooking time (white rice cooks much faster) and note that it won’t have the same nutty flavor or chewy texture.

Q2: Can I make it gluten-free?
Yes! Substitute flour with cornstarch or a gluten-free flour blend.

Q3: My soup thickened too much after cooling. What can I do?
Add a little milk or chicken broth when reheating to loosen it.

Q4: Can I use uncooked chicken?
Yes, simmer raw chicken with the broth and rice. Remove it after cooking, shred, and return it to the soup.

Q5: Is wild rice the same as black rice?
No. Wild rice is a grass seed with a nutty, earthy flavor; black rice is sweeter and stickier.

Conclusion

The Creamy Chicken and Wild Rice Soup is more than just a recipe — it’s a bowl of warmth, nourishment, and nostalgia. With its tender chicken, hearty wild rice, and silky cream base, it’s comfort food at its finest.

Perfect for cold evenings, meal prep, or simply when you need something soothing, this soup delivers satisfaction with every spoonful. It’s timeless, hearty, and adaptable — a must-try for anyone who loves wholesome, home-cooked meals that bring family and flavor together.