Introduction

When the air turns crisp and the days grow shorter, few dishes are as satisfying as a steaming bowl of Creamy Chicken and Wild Rice Soup. This hearty soup blends tender chicken, nutty wild rice, earthy vegetables, and a rich, creamy broth to create a cozy, soul-warming meal that’s perfect for family dinners or meal prep.

Unlike simple chicken soups, the wild rice adds depth, chewiness, and a nutty flavor that pairs beautifully with the cream base. It’s the kind of soup that makes you want to curl up under a blanket with a crusty piece of bread and savor each spoonful.

Why I Love This Recipe

I love this recipe because it’s:

• Comforting and filling – A complete meal in a bowl.
• Nutty and flavorful – Wild rice gives it a wonderful chew and earthy taste.
• Creamy without being heavy – The broth has a luxurious texture, but the veggies and herbs keep it fresh.
• Perfect for leftovers – The flavor deepens as it sits, making it even better the next day.

This is one of those recipes I always make in big batches because it disappears quickly—it’s truly a family favorite!

Why It’s a Must-Try Dish

• Balanced meal: Protein, grains, and veggies all in one bowl.
• Soul-warming: Creamy yet wholesome—ideal for cold nights or when you need comfort food.
• Versatile: Works with rotisserie chicken, fresh chicken breasts, or even turkey.
• Restaurant quality: Tastes like something you’d order at a café, but made at home with love.
• Meal prep friendly: Freezes well and reheats beautifully.

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Servings and Nutrition

• Servings: 6
• Calories per Serving: ~350 kcal
• Course: Main Course, Soup
• Cuisine: American Comfort Food

Ingredients

For the Soup:

• 2 tbsp olive oil or unsalted butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup uncooked wild rice blend, rinsed
• 6 cups chicken broth (low sodium)
• 2 cups cooked, shredded chicken (rotisserie or poached)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp dried parsley
• 1 bay leaf
• Salt and black pepper, to taste

For the Cream Base:

• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups whole milk (or half-and-half for richer soup)

Finishing Touches:

• Fresh parsley or thyme, chopped, for garnish

Step-by-Step Preparation Method

1. Cook the Aromatics

1. In a large soup pot or Dutch oven, heat olive oil or butter over medium heat.
2. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
3. Stir in garlic and cook for 1 more minute.

2. Simmer with Rice

4. Add wild rice, chicken broth, thyme, parsley, bay leaf, salt, and pepper.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes, or until the rice is tender.

3. Add Chicken

6. Stir in shredded chicken and continue to simmer gently. Remove bay leaf.

4. Make the Cream Base

7. In a separate saucepan, melt 4 tbsp butter over medium heat.
8. Whisk in the flour and cook for 1–2 minutes to form a roux.
9. Slowly whisk in the milk until smooth and thickened.

5. Combine and Finish

10. Pour the cream mixture into the soup pot, stirring to combine.
11. Simmer for 5 more minutes until thickened.
12. Taste and adjust seasoning with salt and pepper.

How to Serve

• Serve hot in deep bowls with a sprinkle of fresh parsley or thyme.
• Pair with crusty bread, garlic toast, or a light green salad.
• A glass of white wine (like Chardonnay) complements it beautifully.

Recipe Tips

• Don’t rush the rice – Wild rice takes longer to cook than white rice; give it time.
• Make it lighter – Use 2% milk instead of whole milk or half-and-half.
• Make it richer – Add a splash of heavy cream just before serving.
• For extra flavor – Stir in a dash of soy sauce or Worcestershire sauce.

Variations

• Turkey version: Perfect for Thanksgiving leftovers.
• Mushroom twist: Add 1 cup sliced mushrooms with the vegetables for an earthy flavor.
• Vegetarian: Use veggie broth and substitute chickpeas or cannellini beans for chicken.
• Slow cooker version: Combine everything except cream base; cook on LOW for 6–7 hours. Stir in the cream base before serving.
• Instant Pot version: Pressure cook rice, broth, veggies, and chicken for 30 minutes, then stir in cream mixture.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days. The rice may absorb broth, so add extra broth or milk when reheating.
• Freezer: Freeze in portions for up to 3 months. For best results, freeze the soup without the cream base, then add cream when reheating.

Special Equipment Needed

• Large soup pot or Dutch oven
• Saucepan (for cream base)
• Whisk
• Ladle

FAQ

Q: Can I use brown rice instead of wild rice?
Yes, but adjust the cooking time (brown rice takes 30–35 minutes).

Q: Can I make it dairy-free?
Yes! Use olive oil instead of butter and coconut milk instead of regular milk.

Q: My soup got too thick—what should I do?
Just add more chicken broth or milk until it reaches your desired consistency.

Q: Can I use uncooked chicken?
Yes, simmer raw chicken breasts or thighs with the rice and broth, then shred before adding the cream base.

Conclusion

This Creamy Chicken and Wild Rice Soup is the definition of comfort food—rich, hearty, and packed with flavor. The wild rice adds a nutty bite, the chicken provides protein, and the creamy broth ties it all together in the most satisfying way. Whether you’re making it for a family dinner, a cozy night in, or meal prep, it’s a recipe that delivers every single time.

Once you try it, you’ll understand why this soup is a classic—it’s like a warm hug in a bowl.